Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge.
Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons.
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Ingredients:
4 boneless skinless chicken breast, or 8 boneless thighs
2 cloves garlic, minced
1/2 tsp ground ginger
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
1/4 cup sweet thai chili sauce
2 Tbsp honey
1 lime (optional)
2 green onions (for garnish)
Directions:
Combine garlic, ginger, soy sauce, apple cider vinegar, sriracha sauce, chili sauce, and honey in a medium bowl. I doubled the recipe because I was cooking for a crowd!
Fillet the chicken if you are using breasts – or, you can place them (one by one) in a large ziplock bag and pound them flat using a rolling pin or mallet. This makes them cook a little faster on the grill, which helps when grilling with a sweet sauce that can char.
Place the chicken in a large glass casserole dish (or in a large ziplock bag) and pour 3/4 of the sauce over the top. Reserve 1/4 for brushing on the chicken at the end.
Cover the chicken and refrigerate for 2-3 hours or up to 6 hours.
When it’s time to grill the chicken, oil the grill and place the chicken breasts on the grill and cook on medium heat until they are cooked through. It’s takes around 15-20 minutes, being sure to flip them!
When the chicken is nearly done cooking, brush the reserved sauce over them.
Top with green onions and a squeeze of lime and serve!
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Ingredients
chicken wings
Sauce
3 Tbsp Tomato Sauce
2 Tsp Chilli paste – gochujang
¼ Cup honey
rice wine vinegar
¼ cup brown sugar
2 Tbsp Soy sauce
2 Tbsp minced garlic
1 Tbsp sesame oil
Directions
First, you need to impart as much flavor into the wings as possible. The tasty gochujang (Korean red chili pepper paste) based marinade does the job wonderfully, and in only an hour if that’s all the time you have. You can also let the wings marinate overnight if you are prepping them ahead of time.
When you are ready to cook, fire up that grill. The grilling process is pretty basic, cooking the wings up until they are nice and crispy.
Note that I do include instructions in the recipes notes in you prefer to baked these in the oven. They come out just as good!
The marinade that you left the wings in doubles as the sauce! You need to make sure that you boil it down a bit until it thickens slightly.
This gives it the right texture, and also gets rid of any bacteria the sauce may have picked up from the chicken.
When the wings are all crispy, you give them a final brush of the sauce before garnishing them with sesame seeds and sliced green onion. Be prepared to get messy!
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Ingredients
1/3 cup Soy Sauce
¼ cup water
2 tablespoons Toasted Sesame Oil or Olive Oil
2 tablespoons Honey
2 tablespoons Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Honey Roasted Peanuts
Diced green onion
Diced cilantro
Directions
Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
You’ll use this for glazing the chicken on the grill later.
Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
Preheat a grill to 200´C
Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
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Ingredients
1/3 cup Soy Sauce
¼ cup water
2 tablespoons Toasted Sesame Oil or Olive Oil
2 tablespoons Honey
2 tablespoons Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Honey Roasted Peanuts
Diced green onion
Diced cilantro
Directions
Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
You’ll use this for glazing the chicken on the grill later.
Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
Preheat a grill to 200´C
Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
Red wine vinegar (for serving)
Directions
Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.)
Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt.
Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
Serve lamb and peppers with herb salsa for spooning over.
1 cup fresh flat-leaf parsley leaves with tender stems
1 cup fresh mint leaves
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons allspice
1 teaspoon crushed red pepper flakes
1 teaspoon ras-el-hanout or garam masala
Kosher salt
24 untrimmed lamb rib chops (about 5 pounds)
Vegetable oil (for grilling)
Directions
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.
Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.
To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
Return the lamb chops at room temperature and preheat the oven to 200C.
Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend.
Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes.
If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper. Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time.
Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!
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Ingredients
1 large chicken
1 whole garlic
4 bay leafs
1 sheet muslin cloth
4 a hay
1 bottle cider
Salt and pepper
BBQ with a lid
Place the chicken on the baking sheet, and season all over with the garlic powder mixture. This cider can chicken is a real BBQ showstopper. Cooking the chicken over a can keeps the meat moist and full of flavour while the peppy chimichurri sauce takes it to another level. In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well.
Directions
Light the Braai. Once the coals are hot move to the side for indirect heat and put on the lid. Get up to about 180c
Flatten the whole garlic cloves. Stuff the chicken with half of the bay leafs and garlic and place the others on top. Season
Wrap the chicken in muslin and tie with string
In a pan create a bed of hay. Place the chicken on top and moisten the hay by pouring in the cider. Tuck all the hay in so it doesn’t overhang and catch fire 🔥
Place on the bbq and cook with the lid on for approx 1:30-2hrs
Halfway through cooking flip the chicken and pour in more cider to keep moist
Undo the muslin after the chicken had cooked till the juices run clear
On a direct coal heat now grill the skin until browned. Approx 5mins
Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.
