In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.
Add chicken to bowl and toss until coated.
Heat braai to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.
For more similar awesome chicken braai recipes click here! more recipes…
Ingredients:
1 kg. chicken wings
240 ml pickle juice
2 tbsp. bourbon
2 tbsp. honey
1 tbsp. brown sugar
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Salt
Freshly ground black pepper
2 tbsp. freshly chopped dill
Sliced pickles, for serving
Directions
In a large bowl, combine wings and pickle juice. Let marinate in fridge at least 1 hour and up to 4 hours. Drain wings and pat dry.
Preheat oven to 220°C and line a large rimmed baking tray with a metal rack. In a small bowl, whisk together bourbon, honey, brown sugar, and spices and season with salt and pepper.
Toss the wings in bourbon-honey, then transfer to prepared baking tray. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
Transfer baked wings to a serving plate and sprinkle with dill. Serve with pickles and a dipping sauce.
For more similar awesome chicken braai recipes click here! more recipes…
Ingredients:
Vegetable oil, for rack
900 g chicken wings
2 tsp. salt
1 1/2 tsp. baking powder
210 g apricot jam
60 ml reduced-sodium soy sauce
60 g sriracha
2 tbsp. sesame seeds
2 tbsp. butter
4 tsp. garlic cloves, grated or crushed
2 tsp. fresh ginger, grated or crushed
1 1/2 tsp. Chinese five spice powder
2 tbsp. lime juice
2 tsp. toasted sesame oil
Thinly sliced spring onions and/or coriander leaves, for garnish
Lime wedges, for serving
Directions
Line a baking tray with aluminium foil and fit with a wire rack. Add about a teaspoon vegetable oil to a piece of paper towel and grease the wire rack.
In a large bowl, combine wings, salt, and baking powder and toss to coat. Place on prepared rack, making sure that no wings are touching. Place in the refrigerator uncovered, ideally for at least 8 hours, and no more than 24.
When ready to cook, preheat braai to 220°C.
In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
When oven is preheated, place wings on braai and cover, bake for 40 minutes, whilst turning the wings sporadically, being careful not to let them burn.
Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
Add jam mixture to pan and cook, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in lime juice and sesame oil. Transfer sauce to a large bowl.
Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.
For more similar awesome chicken braai recipes click here! more recipes…
Ingredients:
4 chicken Marylands
1/2 cup (75g) white sesame seeds
1 tbs white (shiro) miso paste
1/3 cup (80ml) sesame oil
2 tbs white wine vinegar
4 Lebanese cucumbers
1 tbs olive oil
Dill sprigs and lemon cheeks, to serve
MARINADE
500g thick Greek-style yoghurt
1/2 bunch oregano, leaves picked
3 garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
Directions
For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.
To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.
For more similar fantastic braai sosatie recipes click here! more recipes…
Ingredients:
1 each long red and green chillies, thinly sliced
1/3 cup (80ml) apple cider vinegar
4 x 200g rump steaks
3 garlic cloves, crushed
2 tbs honey
1/4 cup (60ml) extra virgin olive oil
1/2 cup (140g) crunchy peanut butter
11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)
Juice of 1 lime
1 tsp fish sauce
Micro coriander, to serve
Directions
Combine chilli and vinegar in a bowl. Set aside to pickle.
Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers. Combine the garlic, honey and 1 tbs oil in a bowl. Season and brush over skewers.
Cook skewers for 2-3 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 3 minutes.
Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 1/4 cup (60ml) water in a bowl. Season.
Serve skewers drizzled with Sriracha satay, pickled chilli and micro coriander.
For more similar awesome chicken braai recipes click here! more recipes…
Ingredients:
8 bone-in free-range chicken thighs
2 tbsp Pimm’s No. 1
1 tbsp tamari or soy sauce
1 garlic clove, crushed
2 tsp grated fresh ginger
1 tsp brown sugar
1 tsp white miso paste
For the Pimm’s glaze
100ml Pimm’s No. 1
2 tbsp orange marmalade
2 tbsp dark brown sugar
1 tbsp cider vinegar
1 tsp white miso paste
For the strawberry and cucumber salad
300g strawberries, sliced
1 cucumber, diced
½ small red onion, finely diced
Small bunch basil, leaves picked
2 tbsp extra-virgin olive oil
1 tbsp Pimm’s No. 1
2 tsp each lemon, lime and orange juice
1 tsp sugar
Directions
Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.
