Tag: chicken braai recipe

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Ingredients:

• 16-18 Chicken Wings
• ½ Tsp Baking Powder
• ½ Tsp Salt
• 1 Tsp Ground Cumin
• 1 Mango
• 1-2 Habanero Chilli Peppers
• 30g (~½ Cup) Coriander
• 1 Tbsp Lime Juice
• 1 Tbsp Fish Sauce
• 80g (¼ Cup) Honey

Directions

1. Cut the chicken wings into winglets and drummettes.
2. Place season the chicken with the salt, baking powder, and cumin and toss to coat well.
3. Have your braai set up with both a direct and indirect heating section with a temperature of around 250°C
4. Place the wings on the indirect heat section of the braai, presentation side up, close the lid and cook for 25-30 minutes.
5. Open the braai and check that the internal temperature of the chicken has reached 70°C, if not give it a little more cooking time.
6. Remove the chicken and place it in a bowl.
7. Add 125ml (½ Cup) of the glaze to the wings and using a spoon toss them around to coat.
8. Return the chicken to the direct heat side of the BBQ and give them a minute or two on each side to go sticky and caramelise.

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Ingredients:

• 4 chicken Marylands
• 1/2 cup (75g) white sesame seeds
• 1 tbs white (shiro) miso paste
• 1/3 cup (80ml) sesame oil
• 2 tbs white wine vinegar
• 4 Lebanese cucumbers
• 1 tbs olive oil
• Dill sprigs and lemon cheeks, to serve

MARINADE

• 500g thick Greek-style yoghurt
• 1/2 bunch oregano, leaves picked
• 3 garlic cloves, finely chopped
• 1 long red chilli, seeds removed, finely chopped

Directions

1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
4. Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

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Ingredients:

• 2 tbs coconut oil
• 1 lemongrass stalk (inner core only), finely chopped
• 2 garlic cloves, finely grated
• 5cm piece ginger, finely grated
• 1/2 red onion, finely chopped
• 1/2 tsp dried chilli flakes
• 2 tsp coconut sugar
• 2 tsp tamarind paste
• 2 tbs tamari
• 1/2 cup (125g) almond butter
• Juice of 3 limes
• 1/2 Chinese cabbage (wombok), finely shredded
• 1/4 red cabbage, finely shredded
• 2 kale leaves, finely shredded
• 1/4 cup (35g) sesame seeds, toasted
• 2 tsp sesame oil
• 8 (800g) chicken thigh fillets, cut in half

Directions

1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
2. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
3. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
4. Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
5. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
6. Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
7. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

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Ingredients:

• 8 bone-in free-range chicken thighs
• 2 tbsp Pimm’s No. 1
• 1 tbsp tamari or soy sauce
• 1 garlic clove, crushed
• 2 tsp grated fresh ginger
• 1 tsp brown sugar
• 1 tsp white miso paste

For the Pimm’s glaze

• 100ml Pimm’s No. 1
• 2 tbsp orange marmalade
• 2 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 1 tsp white miso paste

For the strawberry and cucumber salad

• 300g strawberries, sliced
• 1 cucumber, diced
• ½ small red onion, finely diced
• Small bunch basil, leaves picked
• 2 tbsp extra-virgin olive oil
• 1 tbsp Pimm’s No. 1
• 2 tsp each lemon, lime and orange juice
• 1 tsp sugar

Directions

1. Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
2. Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar.
3. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
4. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper.
5. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
6. For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.