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Chicken with BBQ & lemon marinade

  • Francois Huysamen
    Francois Huysamen
    Francois Huysamen on

    Chicken with BBQ & lemon marinade

    [li]4 chicken breasts[/li]
    [li]4 chicken thighs[/li]

    [li]4 riblets[/li]
    [li]2 lemons[/li]
    [li]1 red onion (finely chopped)[/li]
    [li]1 green pepper[/li]
    [li]1 red pepper[/li]
    [li]2 cloves garlic, crushed[/li]
    [li]Green pepper corns[/li]
    [li]3 tbsp Mayonaise[/li]
    [li]150ml white wine[/li]
    [li]Salt and pepper to taste[/li]
    [li]Olive oil[/li]
    This marinade also gives you a tasty starter!
    [li]Heat up your cast iron griddle pan and add a good splash of olive oil. Fry the riblets, keeping the fat side on the heat more often than the sides. Use a brush to coat meat with olive oil when turned.[/li]
    [li]Remove riblets, and enjoy. Pour the olive oil from the pan into a bowl – the oil should be mixed and flavoured with delicious riblet fat.[/li]
    [li]Add the finely chopped green and red pepper, garlic, mayo, white wine, salt pepper and crushed green pepper corns, and mix all together.[/li]
    [li]Pour over the chicken pieces and let marinade for at least an hour (overnight in fridge is best).[/li]
    [li]Braai chicken over medium to high coals, dabbing any leftover marinade on meat after turning.[/li]

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    Cast Iron Griddle Pan
    Cast iron cookware has long been a favourite in the kitchen, but it’s also great for outdoor cooking, since the durable metal work great on a fire. Over time, with lots of use, a natural patina will form on your cast iron pan, making it even better for searing and frying. Use it straight on flame, coals, gas, grid or in the oven.
    Available at Campworld, visit the Campworld website to find your nearest store, or phone 012 797 7300.

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