1 bunch green onions, washed and sliced into 1-1/2 inch pieces
1 lime, sliced
1 bunch cilantro, washed
For the Sauce:
1/3 cup low sodium soy sauce
1 Tbsp grated ginger
1 Tbsp rice wine vinegar
1 tsp minced garlic optional
1/2 tsp chile sauce optional
Directions
Heat the grill to medium-high.Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.
Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness.Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes.Remove the fish from the grill using a fish spatula and slide onto the cookie sheet.
1 thumb-sized piece galangal, or ginger, peeled and sliced
1 cup fresh cilantro leaves and stems, plus more for garnish
2 tablespoons fish sauce
1 to 2 fresh red chiles, minced, deseeded for less heat
1/2 red bell pepper, deseeded and diced
Directions
Gather the ingredients.
Pat fish dry. Make 2 to 3 diagonal cuts on the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart.
Squeeze the juice of 1 to 2 limes over and inside fish. Sprinkle surface with sea salt and set aside while you prepare the sauce.
Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, fish sauce, and chiles in a food processor. Process well (or chop and mix by hand).
Pour the sauce into a saucepan. Add the diced pepper and simmer over medium-low heat for 5 to 8 minutes. Taste the sauce for salt and sweet-sour balance, adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish.
Grill the fish on the barbecue over medium-high heat (375 F), or deep-fry it in a wok or large frying pan with 1 cup canola or other vegetable oil. Allow to grill or fry about 5 minutes on each side, or until the flesh has browned and flakes easily. Don’t flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning.
To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime. Serve with plenty of Thai jasmine rice and enjoy with a cold lager or glass of white wine.
Fish Grilling Tips
Make sure your grill is nice and clean before starting.
Once the grill is hot, lightly oil the grates. Fold up a paper towel into a square and saturate it with oil. Use a pair of tongs to rub the oil on the hot grill grates.
Don’t flip the fish until it’s completely cooked on the bottom side. This will help it separate from the grill.
Use a large, flat metal spatula (or two) to flip the fish. If you’re not sure if it’s done, use an instant-read thermometer. The internal temperature should be 65c.
2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
1 Tbsp ginger paste
1 Tbsp Garlic paste
Cooking oil
Directions
Preparation
Begin by squeezing the juice of half of a lime over your lamb chops
Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
Preheat oven to 400°F
Cook Lamb
Heat skillet over medium high heat and add 1 Tbsp of cooking oil
Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
Sear for 60-90 seconds and flip
Reduce heat to medium low and add butter, garlic, and thyme
Baste lamb chops with the infused butter
Remove the lamb to a wire rack while you make the sauce
Make Sauce
Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
Taste as you go and adjust the spice level to your preference
Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well
Finishing
Brush the sauce evenly onto each lamb chop and place skillet into oven
Cook lamb to your desired internal temp, about 100C for medium rare
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.
For more similar awesome chicken braai recipes click here! more recipes…
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!
For more similar awesome chicken braai recipes click here! more recipes…
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!
For more similar awesome chicken braai recipes click here! more recipes…
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.
For more similar awesome chicken braai recipes click here! more recipes…
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.
