Tag: bbq ideas

Chicken Pasta Salad for Braai

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Pasta salad is the perfect braai salad idea for any type of braai !

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Ingredients

FOR SALAD

  • 500g. fusilli pasta
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 4 slices bacon, cooked and crumbled
  • 2 c. halved grape tomatoes
  • 2 c. spinach, packed
  • 1/2 c. crumbled feta
  • 1/4 red onion, thinly sliced
  • 2 tbsp. freshly chopped dill

FOR DRESSING

  • 1/4 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1/2 tsp. Italian seasoning
  • 1 clove garlic, minced
  • 1 tbsp. dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl. 
  2. Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  3. Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.
  4. In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.

Ginger-Soy Lamb Braai Chops

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Ingredients

  • 8 lamb chops
  • 3 tablespoons soy sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 garlic cloves, peeled and minced
  • 1 tablespoon fresh parsley, roughly chopped

Directions

  1. Remove the lamb chops from your refrigerator and leave them at room temperature for several minutes to take some of the chill off. Trim and discard any excess fat from the meat. Pre-heat your grill to high.
  2. While your grill is pre-heating, make the marinade. In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later.
  3. Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. Word of caution: your grill will flare up while you do this. Work CAREFULLY people!
  4. Cook the lamb chops for 2 minutes on the second side. Then flip again and baste them generously a second time. Continue cooking until they are done, just about 1 minute more. Remove from the grill and transfer to serving platter. Garnish with the chopped parsley.
  5. Serve immediately with some of the reserved marinade.

Seven-Spice Lamb Braai Chops with Parsley

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Ingredients

  • 1 cup plain whole-milk yogurt (not Greek)
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 12 untrimmed lamb rib chops (about 3 lb.), patted dry
  • Kosher salt
  • 1 small red onion, very thinly sliced
  • 1 cup coarsely chopped parsley
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. sumac

Directions

  1. Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
  2. Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
  3. Let lamb sit at room temperature 1 hour before grilling.
  4. Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
  5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
  6. Serve lamb chops with parsley salad on top.

Portuguese-style lamb braai 

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Ingredients

  • 12 Lamb chops
  • 1/2 cup (125ml) red wine vinegar
  • 1/3 cup (80ml) olive oil
  • 1 1/2 tbsp ground paprika
  • 1 tbsp brown sugar
  • 1 tbsp dried oregano
  • 2 tsp thyme leaves
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped (optional)

Directions

  1. To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
  2. Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
  3. Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
  4. Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
  5. Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.

Spicy Cilantro Chicken Braai

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Ingredients:

  • ⅔ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 4 medium-size jalapeño peppers, seeded
  • 2 bunches fresh cilantro (about 3 cups loosely packed leaves)
  • 2 bunches fresh mint (about 1 cup loosely packed leaves)
  • 4 garlic cloves
  • 1 teaspoon table salt
  • 1 teaspoon ground ginger
  • 12 small skinned and boned chicken thighs
  • 8 plum tomatoes, halved
  • Freshly ground black pepper
  • Assorted chopped fresh herbs
  • Naan bread

Directions

  1. Preheat grill to 200°c to 300°c (medium-high) heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth. Add mint and next 3 ingredients, and process until smooth, stopping to scrape down sides as needed.
  2. Rub 1/2 cup cilantro mixture over chicken; cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for Grilled Chicken Naan Pizza and 1/2 cup to serve with chicken.
  3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done. Remove from grill, and let stand 5 minutes.
  4. Meanwhile, grill tomato halves 3 to 5 minutes or just until they begin to blister. Sprinkle with salt and pepper, drizzle with desired amount of olive oil, and top with chopped fresh herbs. Grill naan 1 to 2 minutes on each side or just until puffy and soft.
  5. Reserve 6 chicken thighs and 4 tomato halves for Grilled Chicken Naan Pizza. Serve remaining chicken and tomatoes with grilled naan bread and reserved 1/2 cup cilantro mixture.
  6. LEFTOVER DINNER: Grilled Chicken Naan Pizza: Preheat oven to 250°c. Thinly slice 6 Grilled Spicy Cilantro Chicken thighs. Place 2 naan breads on a parchment paper-lined baking sheet; spread each with 1 Tbsp. reserved cilantro mixture; layer each with 1/2 cup sliced chicken, 4 reserved plum tomato halves, and 4 fresh mozzarella cheese slices. Bake 7 to 8 minutes or until cheese melts. Top with arugula. Serve with remaining cilantro mixture. Makes 4 servings.

Chili-Barbecued chicken Braai

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Ingredients:

  • 2 cups hickory or mesquite wood chips
  • ¼ cup water
  • 3 tablespoons ketchup
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • ¼ teaspoon dried crushed red pepper
  • 3 to 4 pounds chicken pieces

Directions

  1. Soak wood chips in water to cover 30 minutes.
  2. Stir together 1/4 cup water and next 10 ingredients; set aside.
  3. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet.
  4. Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill.
  5. Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently.

Ginger “Beer Can” Chicken Braai

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Ingredients:

  • 1 (13- x 9-inch) disposable aluminum baking pan
  • 2 tablespoons kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground red pepper
  • 2 (1.5 -2kg.) whole chickens
  • 2 (680ml) cans ginger ale
  • Ginger Ale Glaze

Directions

  1. Light 1 side of grill, (medium-high to high) ; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.
  2. Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.
  3. Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid and rotating chickens occasionally, 1 hour and 20 minutes to 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion registers 165°. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.

Ginger Ale Glaze

  • 2 cups ginger ale or ginger beer
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated fresh ginger
  • ⅛ teaspoon ground red pepper

Directions

  1. Stir ginger, brown sugar, grated ginger, and ground red pepper together in a small saucepan.
  2. Bring to a boil over high heat
  3. reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup

Southern style Lemonade Chicken Braai

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Ingredients:

  • ½ (170ml) can frozen lemonade concentrate, thawed (about 3/4 cup)
  • ½ cup soy sauce
  • 1 teaspoon seasoned salt
  • ½ teaspoon celery salt
  • ⅛ teaspoon garlic powder
  • 2 (1.5-kg.) whole chickens, cut up
  • Lemon slices

Directions

  1. Preheat braai to medium (250 to 300°c). Stir together concentrate, soy sauce, seasoned salt, celery salt, and garlic powder.
  2. Braai the chicken, covered, until skin begins to brown, 5 to 7 minutes. Brush with lemonade mixture, and grill, covered, turning and basting often, until a meat thermometer inserted in thickest portion registers 80°C, 20 to 25 minutes. Serve with lemon.

Chicken Braai Thighs with White Barbecue Sauce

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Ingredients:

  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 10 skin-on, bone-in chicken thighs (about 1.5kg´s.)
  • White Barbecue Sauce

Directions

Instructions Checklist

  1. Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.
  2. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
  3. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

White Barbecue Sauce.

  • 1 ½ cups mayonnaise
  • ¼ cup white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon coarse ground pepper
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 teaspoons horseradish

Directions

  1. Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

Asian Spicy Chicken Braai Wings

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Ingredients:

  • ½ cup gochujang 
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 3 large garlic cloves, grated
  • 4 pounds chicken wings, separated into flats and drumettes, wing tips discarded
  • ¼ cup chopped scallions
  • 1 tablespoons toasted sesame seeds

Directions

  • Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.
  • Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.

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