1 long red chilli, seeded, finely chopped (optional)
Directions
To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.
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.
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!
