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Ingredients:
Cooking spray, for foil
1 c. salsa verde, plus more for serving
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, about 1 1/2 pounds
1 3/4 instant rice
1 3/4 c. low-sodium chicken broth (or water)
Zest of 1 lime
1 (15-oz.) can black beans, drained
1 c. shredded Monterey Jack
Chopped cilantro, for serving
Lime wedges, for serving, optional
Avocado slices, for serving, optional
Hot sauce, for serving, optional
Directions
In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of liquid is absorbed.
Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.
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Ingredients:
1/4 c. soy sauce
1 piece ginger, grated
2 cloves garlic, grated
1 tbsp. honey
2 red onions, cut into 1/2″ half moons
4 salmon pieces (about 2 lbs.)
2 red bell peppers, cut into 1″ pieces
1 head broccoli, cut into florets
2 green onions, chopped
Directions
Preheat oven to 220C.
Make sauce: In a small bowl, combine soy sauce, ginger, garlic, and honey.
Prepare 12″-x-18″ heavy duty foil pieces. Place a handful of onions and a piece of salmon, skin side down, in the center of the foil and generously spoon over sauce. Divide bell peppers and broccoli to surround the salmon, then close foil over it and crimp each edge tightly. Repeat for remaining foil packets.
Place foil packets on braai, cover with lid and bake for 20 minutes—carefully open foil packets as steam will escape. Garnish with green onions and serve immediately.
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Ingredients:
Vegetable oil, for grill
2 lb. russet potatoes (about 4 medium potatoes), well scrubbed and sliced 1/8-inch thin
3 tbsp. extra-virgin olive oil
3/4 tsp. sweet paprika
1/2 tsp. onion powder
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper
6 tbsp. ranch dressing, plus more for drizzling if desired
9 slices bacon, cooked and crumbled
1 1/2 c. Grated Cheddar Cheese
Finely chopped curly-leaf parsley, for garnish
Directions
Prepare braai or grill pan over medium-high heat. Brush the grill with vegetable oil. In a bowl toss sliced potatoes with olive oil, paprika, onion powder, and garlic powder; season with salt and pepper.
Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray.
Repeat to create a second 16-inch square of greased foil.
Spread ⅓ of the potatoes across the center of the two packets.
Drizzle each packet with 1 tablespoon of ranch dressing, top each with 1 ½ pieces bacon, and divide ⅓ of the cheese between the two packets. Repeat two times.
Fold foil packets crosswise over the potato mixture to completely cover the food. Roll top and bottom edges to seal them closed.
Arrange the foil packets on the grill and close the grill cover. Cook, until potatoes are tender, about 25 minutes.
Remove from the grill and carefully open the foil packets, there will be steam. Drizzle with more ranch, if desired, and sprinkle with parsley.
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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.
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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.
