Creamy Yoghurt Marinaded Braai Sosaties

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Ingredients:

  • 1 kg Chicken thighs Boneless and skinless

For the marinade:

  • 150 g Natural yoghurt
  • 2 tsp Paprika
  • 2 tsp Ground cumin
  • 0.5 tsp Cinnamon
  • 0.5 tsp Dried chilli flakes
  • 2 tsp Garlic granules (or 3 cloves of fresh garlic)
  • 1 Lemon Zest and juice
  • Salt and freshly ground pepper

Directions

  1. Mix the marinade ingredients together well in a large bowl.
  2. Add the chicken thighs and marinate for at least 1 Hour or even better, overnight. (Cover with film and put in the fridge.)
  3. Thread onto skewers
  4. Heat braai to 200C and cook for about 20 minutes until golden on the outside and cooked through.
  5. Serve with a sprikle of chopped parsley

Best Chicken Braai Burger Recipe

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Ingredients:

  • 1 KG. ground chicken
  • 3/4 tsp. smoked paprika
  • 1 clove garlic, minced
  • 3 scallions, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 slices cheddar
  • 4 leaves butterhead lettuce
  • 2 c. coleslaw
  • 1 avocado, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 brioche burger buns, split and lightly toasted

Directions

  1. In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. 
  2. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. 
  3. Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.

Best Classic Braai Burger Recipe

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Ingredients:

  • 1/2 KG beef mince
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. melted butter
  • 3 slices cheese, such as cheddar

FOR SERVING

  • 3 hamburger buns
  • 1 large tomato, thinly sliced
  • Iceberg lettuce
  • Minced white onion
  • some dill pickles
  • Tomato Sauce and Mayo mixed, half and half

Directions

  1. Shape beef into 3 equal-sized patties, about 2cm wider than the bun. Season both sides of each patty liberally with salt and pepper. Press a wide, shallow indent into the center of each burger.  
  2. Heat grill to high. Grill patties until a crust develops and they’re no longer pink, around 6 minutes. Flip and immediately brush with melted butter on top of each patty. Cook 3 minutes more then add cheese. Continue cooking to desired doneness, 3 minutes more for medium.
  3. Sandwich burgers between buns with desired fixings.  

Salt and Vinegar Chicken Wings Braai Recipe

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Ingredients:

For the Marinade:

  • 1 3/4 cups distilled vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons sea salt
  • 1 tablespoon chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Wings:

  • 1.5 kg chicken wings

For the Dipping Sauce:

  • 1/4 cup soft feta cheese, or use blue cheese
  • 1/2 cup whole-milk yogurt (not Greek)
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Directions

  1. Combine marinade ingredients. Make sure salt has dissolved into liquid ingredients. Remove 1/2 cup of marinade and set aside to use as a baste for later. 
  2. Place wings into a resealable plastic bag(s) and pour the remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
  3. While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces. 
  4. Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it’s time to serve wings. 
  5. Place wings onto the grill and cook for two hours at 120 C. Turn occasionally during the cooking process. 
  6. Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the process once or twice more within the first hour. Do not baste after that. This will allow the wings to crisp up nicely on the grill.
  7. Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 75 c to 85 c, remove from heat and serve with dipping sauce.
  8. Serve and enjoy!

Tangy Thai Chicken Wing Braai Recipe

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Ingredients:

  • 1 KG chicken wings (about 6 whole wings)
  • 1 cup sweet chili sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chopped cilantro/coriander
  • 2 tablespoons fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 2 spring onions, sliced; greens reserved for garnish
  • 1 to 2 tablespoons chili paste, to taste

Directions

  1. Using a sharp chef’s knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette.
  2. In a medium bowl, combine all of the other ingredients. Mix well.
  3. Place the wings in a plastic ziplock bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
  4. Preheat the grill for medium heat (about 220 C). Remove the wings from the bag.
  5. Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 75 F. Discard any remaining marinade.
  6. Garnish with chopped spring onion greens. Serve and enjoy.

Spicy Grilled Chicken Wing Braai Recipe

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Ingredients:

  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried oregano
  • 24 whole chicken wings

Directions

  1. Take the whole chicken wings and flip the tips around, tucking them in so they don’t burn.
  2. Combine the spices in a large resealable plastic bag.
  3. Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
  4. Preheat the grill to medium-high heat and set up for indirect grilling.
  5. When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently.
  6. Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 80 C to 90 c). This should take about 20 to 25 minutes. Watch closely to prevent burning.
  7. Remove the wings from grill and serve immediately.

Smokey Grilled Chicken Wing Braai Recipe

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Ingredients:

WINGS

  • 1 ½ kg chicken wings (wing flats, drumettes, and tips separated; tips discarded)
  • 2 teaspoons kosher salt
  • ¼ teaspoon black pepper
  • Canola oil, for grill

LEMON-PEPPER SAUCE

  • 2 tablespoons olive oil or unsalted butter
  • 1 ½ tablespoons minced garlic (about 3 large garlic cloves)
  • ½ cup prepared lemon curd
  • 3 tablespoons water
  • 2 teaspoons black pepper
  • 1 tablespoon fresh lemon juice (from 1 lemon)

Directions

  1. Prepare the Wings: Preheat a charcoal or gas grill to medium (200°c to 250°c). Toss wings with salt and pepper in a large bowl. Lightly coat grates with canola oil.
  2. Grill, covered, until charred and a thermometer inserted into thickest part of wing registers 90°c, 4 to 5 minutes per side. Transfer to a large bowl.
  3. Prepare the Sauce: While wings cook, heat oil or butter in a small saucepan over medium.
  4. Add garlic; cook, stirring constantly, until softened and fragrant, about 1 minute. Add lemon curd, water, and pepper; stir to combine. Bring to a boil over medium, and cook, stirring occasionally, until reduced slightly, 2 to 3 minutes. Remove from heat; stir in lemon juice.
  5. Pour Sauce over Wings; toss gently to coat. Serve immediately. 

Magnificent Maple Chicken Wing Braai Recipe

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Ingredients:

  • 1 to 3 kg chicken wings
  • 1 cup maple syrup
  • ⅔ cup chili sauce
  • ½ cup onion, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon red pepper flakes

Directions

  1. Place wings in a large plastic zipping bag; set aside. Combine the remaining ingredients. Reserve one cup for basting; refrigerate until ready to use.
  2. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13″x9″ baking pan.
  3. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced.

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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.
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