Quick and Easy Grill

These two words do not seem to go together: “quick” and “braai.” However, if you swap the coals for gas or a stovetop grill pan, without you judging me, you can get almost the same taste for a little less energy and time. Today we’re going for a recipe that works on a braai, in a grill pan or in the oven.

Chicken breasts

If you want something that will handle medium to low heat, without taking a beating on the fire, go with chicken breasts. They also give you a bit more bite and are substantial in quantity with regard to portion sizes. Not only that, they also have a nice mild flavour and absorb marinades very well so you can let the spices and seasonings shine. They also allow for neater presentation, which means you can cut proper cubes that can hold the shape.

However, they do have a downside. If you do not care adequately for them and you overcook them, then you are in trouble. The problem with chicken breasts is that there’s a high chance they can get dry when grilling. It is important that you marinate them well and make sure that as you cook them, you continuously baste them with a sauce or something to keep them moist. Make sure not to overcook them. I tend to pair my chicken breasts with moist vegetables such as green and red peppers, onions and zucchini, that allow extra moisture to drip into the chicken.

Chicken thighs

Chicken thighs are the royalty of chicken. They’re versatile, moist and easy to use. A lot of people tend to prepare more recipes with chicken thighs. They also work as a great alternative when skewering. If you’re looking for a more moist outlook from your chicken, then use well-marinated chicken thighs combined with interesting vegetables. One of the things they have working for them is they have a higher fat content which keeps them moist, even if slightly overcooked. They are richer in flavour and have more depth and a chickeny taste and won’t dry out as easily. They are perfect for high heat and char.

The disadvantages are directly opposite to those of chicken breasts. Chicken thighs are slightly fattier, hence they might be considered too rich for those looking to keep it healthier, and those who prefer leaner bites. This is when the breasts work. They also have irregular shapes and can make un-uniform skewers. So if you’re big on presentation then perhaps the first option is your best bet.

If you’re looking to throw something on the braai that is juicy and full of flavour, go with chicken thighs. If you are looking for something that is neatly presented, leaner and lighter, go for chicken breasts. However, do not forget to prepare them with a marinade that locks in all the moisture, ideally something with yoghurt, lemon, olive oil or garlic.

Turmeric & Paprika Chicken Kebabs

Ingredients:

500g chicken (breasts/thighs)

3 tablebspoons olive/sunflower oil

1 ½ teaspoons ground turmeric

2 tsp smoked or normal paprika

1 tsp cumin

3 garlic cloves, minced

Juice of one lemon

1 tsp salt

½ tsp black pepper

½ tsp chili flakes

Fresh coriander or parsley (to finish)

Method:

1. Prepare the chicken by cutting it into even chunks of 3 to 4cm so they cook evenly.
2. Make your marinade in a bowl, whisking together oil, turmeric, paprika, garlic, lemon juice, salt and pepper.
3. Toss chicken in marinade, coat well. Cover and refrigerate for at least one hour (overnight is best).
4. Thread chicken onto skewers (metal or soaked wooden ones). Add onion/pepper/mushroom chunks in between if desired.
5. Grill on medium-high heat, for about 10 to 12 minutes, turning them often.
6. If using an oven, place it at 200°C, for about 18 to 22 minutes, finishing with a quick grill of two to three minutes for char.
7. For the cast iron or grill pan, fry three to four minutes per side until golden and cooked through.
8. Sprinkle with fresh coriander or parsley, a squeeze of lemon when done, then serve.

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