Tag: bbq chicken

Lamb and apricot Braai Sosaties

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Ingredients:

  • 900g lamb neck fillet, cut into 1cm discs
  • 1 small red onion, cut into 6-8 wedges and separated into slivers
  • 200g dried apricots

For the marinade

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 cardamom pods
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 3 bay leaves, chopped
  • 1 tsp salt
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 5 tbsp apricot jam
  • 5 tbsp red wine vinegar

Directions

  1. First make the marinade: set a small saucepan over a medium heat, then add the cumin and coriander seeds and cardamom pods.
  2. Toast for a couple of minutes, stirring, until they smell fragrant, then tip into a pestle and mortar and roughly grind.
  3. Pour the oil into the pan, add the chopped onion, bay leaves and salt and cook very gently for 15-20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute.
  4. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a bowl and set aside to cool completely.
  5. Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and keep in the fridge for 24 hours if you have time – longer wouldn’t hurt at all (see Genevieve’s know-how).
  6. When you’re ready to cook, fire up your barbecue ready for direct grilling but, as always, leave a good area of the grill surface with no coals under so you can slide the skewers off the direct heat if they’re cooking too fast.
  7. Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots.
  8. Lay the skewers on the grill bars over the hot coals and cook for 2-3 minutes on each side – so around 8-12 minutes in total – until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill.

Thai grilled chicken Braai

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Ingredients:

  •  2–2.5kg whole free-range chicken
  • Steamed rice and lime wedges to serve

For the marinade

  • 3 tbsp chopped coriander, roots and stalks
  • 1 garlic bulb, cloves peeled
  • 2 tbsp light brown sugar
  • 30g fresh turmeric, grated (see Know-how)
  • 2 tsp white peppercorns
  • 3 tbsp fish sauce
  • 1 tsp dark soy sauce

For the nam jim jaew

  • 1 tbsp glutinous (sticky) rice
  • 2 small Thai shallots (or 1 regular shallot), thinly sliced
  • 1 spring onion, green part only, thinly sliced
  • 2 tbsp fish sauce
  • 1-2 tbsp light brown sugar
  • 3-4 tbsp lime juice
  • 1 tbsp chilli flakes (or to taste)

Directions

  1. To make the marinade, pound the coriander roots and stalks, garlic, sugar, turmeric and peppercorns to a paste in a pestle and mortar, then mix in the fish sauce and soy sauce.
  2. Spatchcock the chicken by cutting either side of the backbone with kitchen scissors. Remove the bone, turn the bird over, then open it out and press down firmly with the heel of your hand to flatten). Rub the marinade all over the chicken, then cover and marinate in the fridge overnight.
  3. Toast the glutinous rice in a pan or wok over a medium heat for about 10 minutes, stirring continuously to stop it burning. It should have an even golden colour. Let the rice cool, then grind to a coarse powder in a spice grinder/pestle and mortar. You want to retain some of the crunchy texture, so take care not to grind it too finely.
  4. When you’re ready to cook, prepare the barbecue for indirect cooking with the coals banked to one side. When the coals are ready, almost close the vents, leaving just a small gap at the top and the bottom. Wipe any large clumps of marinade off the chicken and cook the bird away from the coals, breast side up, with the legs facing towards the hotter side, for 1½ hours. You may need to move the chicken during cooking so it barbecues evenly.
  5. To make the nam jim jaew, combine all the ingredients with the toasted rice powder in a bowl. Let the chicken rest somewhere warm for 15 minutes before serving it with the dipping sauce, steamed rice and lime wedges.

Monkeygland Braai Sosaties

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Ingredients:

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tbs chopped ginger
  • 2 tbs tomato paste
  • 1/2 cup (160g) fruit chutney (we used Mrs Balls brand)
  • 2 tomatoes, chopped
  • 2 tbs Worcestershire sauce
  • 1/2 cup (120ml) tomato sauce
  • 2 tbs brown sugar
  • 1/2 tsp chilli powder (or to taste)
  • 1kg beef fillet or rump steak, cut into 3cm pieces
  • 2 onions, quartered, separated into petals
  • 2 lemons, halved
  • Flat-leaf parsley sprigs, to serve

Directions

  1. Heat oil in a saucepan over medium heat. Add the diced onion, sprinkle it with a pinch of salt flakes, and generously grind some fresh black pepper over it.
  2. Sauté for approximately 3-4 minutes until the onions turn tender.
  3. Introduce minced garlic and ginger to the pan, and continue to cook for an additional minute until the mixture becomes aromatic. Stir in the tomato paste, letting it cook for about a minute.
  4. Then, incorporate the chutney, diced tomatoes, Worcestershire sauce, tomato sauce, sugar, chili, and 1/3 cup (80ml) of water. Allow this blend to simmer for 6-8 minutes until it begins to thicken.
  5. Remove the saucepan from the heat and use a stick blender to puree the mixture until it attains a smooth consistency. If needed, adjust the texture with a little water. Let the sauce cool completely before refrigerating it.
  6. In a large bowl, combine the beef with 1/2 cup of the sauce, marinating it in the refrigerator for a minimum of 3 hours, or even better, overnight. Take it out of the fridge 30 minutes before cooking.
  7. Preheat your braai to medium-high heat. Thread pieces of beef and onion onto metal skewers in an alternating fashion. braai these skewers for 5-6 minutes, turning them and basting frequently with the remaining sauce until the meat is thoroughly cooked and develops a delightful char.
  8. Place the lemon halves, cut side down, on the grill and cook for 1-2 minutes until they acquire a light char.
  9. Sprinkle the skewers with chopped parsley and serve them with grilled lemon wedges and the remaining sauce on the side.

Yoghurt and lime chicken Braai

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Ingredients:

  • 1.6kg whole chicken, butterflied
  • 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Lime wedges, to serve

Directions

  1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over the chicken.
  2. Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
  3. Preheat a braai with a hood to medium-high.)Remove chicken from the fridge 30 minutes before cooking.
  4. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden.
  5. Turn and cook for a further 5 minutes or until golden. Close barbecue hood and reduce heat to medium. Cook for 30-40 minutes. Rest, loosely covered with foil, for 10 minutes.
  6. Season grilled chicken with salt and serve with lime.

Garlic and oregano chicken Braai

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Ingredients:

  • 4 Chicken Drumsticks 
  • 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

  1. 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.
  2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
  3. 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.
  4. Heat a barbecue or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
  5. 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.
  6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

Spiced chicken and eggplant skewers Braai

Spiced Chicken and Eggplant Skewers are a delicious and aromatic addition to your braai. Tender chunks of marinated chicken and smoky eggplant are threaded onto skewers, creating a harmonious blend of flavors and textures. The chicken is infused with a blend of spices, providing a warm and savory taste, while the eggplant absorbs the marinade, becoming perfectly charred and flavorful on the grill. These skewers are not only visually appealing but also bursting with delightful, mouth-watering flavors, making them an ideal choice for a memorable braai experience.

Ingredients:

  • 450g chicken thigh fillets, cut into 3cm pieces
  • 1 medium eggplant, cut into 3cm pieces
  • 6 sprigs curry leaves
  • 1/3 cup (100g) eggplant pickle (from Indian/asian supermarket)
  • 3 tsp garam masala (Indian spice mix)
  • 1 garlic clove, finely chopped
  • 4cm piece (20g) ginger, finely chopped
  • 1/4 cup (60ml) sunflower oil
  • Thinly sliced long green chilli & nigella seeds, to serve

CORIANDER AND GREEN CHILLI DRESSING

  • 1/3 cup (95g) Greek yoghurt
  • 1/2 bunch coriander, stalks and leaves chopped
  • Juice of 1 lime
  • 1 long green chilli, chopped

Directions

  1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
  2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.
  3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.
  4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.

Bánh Mì Braai Sosaties

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Ingredients:

FOR THE CUCUMBER NƯỚC CHẤM SAUCE

  • 6 tbsp. hot water
  • 2 tbsp. granulated sugar
  • 2 tbsp. fish sauce
  • 1 tbsp. plus 2 tsp. lime juice
  • 1/4 c. cucumber, finely chopped
  • 1 tbsp. fresh cilantro, finely chopped
  • 1 garlic clove, minced
  • 1 Thai bird’s eye chili, thinly sliced (optional)

FOR THE KEBABS

  • 3 tbsp. reduced-sodium soy sauce
  • 3 tbsp. honey
  • 2 tbsp. fish sauce
  • 1 tbsp. vegetable oil, plus more for cooking
  • 1 lb. thick pork chops, cut into 1” pieces
  • 2 large carrots, peeled and cut into 1” chunks
  • 2 tbsp. water
  • 1 large daikon, peeled and cut into 1” chunks
  • Kosher salt
  • Freshly ground black pepper

Directions

  1.  Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.
  2. Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, and oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours.
  3. Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a medium bowl, add carrots and 2 tablespoons of water. Cover bowl with plastic wrap and use a fork to pierce plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.
  4. Remove pork from marinade and transfer marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer.
  5. Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
  6. Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of neutral oil and season with salt and pepper.
  7. Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking.
  8. After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145ºF on an instant read thermometer.
  9. Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.

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Hawaiian Chicken braai sosaties

Ingredients:

  • 1/4 c. pineapple juice
  • 1/4 c. soy sauce
  • 5 tsp. honey
  • 1 tsp. ketchup
  • 2 garlic cloves, minced
  • 1 1/2 c. Cubed fresh pineapple
  • 2 Large bell peppers, cut into pieces
  • 1 Medium red onion, cut into pieces
  • Olive oil, for brushing
  • salt
  • Freshly ground black pepper
  • Lime wedges, for serving

Directions

  1.  Whisk together pineapple juice, low-sodium soy sauce, honey, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
  2. Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
  3. Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.

Balsalmic grilled Chicken Braai

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Ingredients:

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 
  3. Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 
  4. Garnish with parsley and lemon wedge before serving.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

Spicey Portugues style Chicken Braai

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Ingredients:

  • 5 tbsp Nandos Peri Peri
  • 5 cloves garlic
  • ¼ cup wine vinegar
  • 1 tsp sea salt
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 1 chicken
  • 1/2 tspn Finely chopped rosemary

Directions

  1. Grind the spices. Place all ingredients, except the chicken in a bowl and mix well.
  2. Cut the back of the chicken, applying pressure on the breast to flatten the chicken.
  3. Rub the chicken with the blend and ideally let marinate for 12 to 24 hours refrigerated.
  4. Heat the braai to medium and place the chicken on the grill, turning it over occasionally.
  5. Grill the chicken for approximately 1 hour, using a brush to apply the marinade during cooking.
  6. Remove from the grill and leave to cool for 5 minutes

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