Marinade for Barbeque Chicken

This is a very good marinade for chicken cooked on a braai (barbeque).  Because the marinade will burn if left on the barbeque for too long I always par-cook the chicken first by boiling in water to which is added a few bay leaves, peppercorns and salt.  Leave it to boil for about half an hour and the chicken will not need so long over the coals.


50 ml oil

1 onion, finely chopped or minced

2 cloves garlic, finely chopped

25 ml Worcestershire sauce

50 ml tomato sauce (ketchup)

25 ml chutney

lemon juice

12.5 ml honey

Boil all the ingredients together for 5 minutes.  (Can be done in a microwave as well as on the stove)

Pour over chicken pieces and marinade for 6 hours or overnight.

Sufficient for 8 pieces of chicken

Marinated Vegetable Salad

Here is a bowl of goodness which tastes as good as it looks.  We went to family for a braai (barbecue) on Sunday night and we had a lovely marinated baby potato salad so I thought I would try and reproduce it.  Well, it grew from baby potatoes to almost every vegetable I had in the fridge!  Here’s what I did.


Quantities in this salad are not important so I’m not stipulating how much of anything to use.  Some of the vegetables are steamed and others are raw.  If you don’t have a steamer then just boil the veggies that need to be cooked.  These are the vegetables I steamed –

broccoli

cauliflower

green beans

baby potatoes, well washed

carrots

I steamed everything for about 20 minutes but found the baby potatoes and carrots needed slightly longer.  While the vegetables are steaming prepare a bowl of iced water and plunge all the vegetables into this once you are satisfied with their “doneness” to stop the vegetables cooking any further and to keep their colour.  About 10 minutes in the water is sufficient.

Meanwhile prepare the vegetables that don’t need cooking by chopping and slicing as desired.  I used –

celery

onion rings

cherry tomatoes

cucumber

green bell pepper

cubed feta cheese with chives (or any other variation)

Drain very thoroughly the vegetables which have been sitting in the iced water.  Put all the vegetables in a salad bowl and pour the marinade over.  Toss the salad and chill in the fridge for at least an hour.

MARINADE

45 ml honey

50 ml lemon juice

some shredded basil leaves

3 ml dried origanum

salt and ground black pepper

pinch of chilli flakes

3 cloves of garlic, crushed

30 ml olive oil

Whisk all but the oil together then gradually add the oil while whisking.

I served the salad with pork neck steaks which I grilled on my George Foreman grilling machine, together with crusty ciabatta.