BBQ Recipe Ideas

Looking to bring something different to your next BBQ? These dishes from around the globe will cool you off during the hottest time of year!

PORTUGUESE CHICKEN PIRI PIRI

Ingredients

• 1 whole chicken (around 1.2kg)

For the Piri Piri Sauce

• 4 small onions
• 8 cloves garlic
• 1 lemon
• 4 tbsps apple cider vinegar
• 4 tbsps olive oil (maybe more depending on how thick the sauce ends up)
• 1 tsp chipotle chilli flakes (any chilli flakes will work)
• 4 tbsps smoked paprika
• 1 tbsp dried oregano
• 1 birdseye chilli (more if you like it hotter)
• salt & black pepper

Instructions

Make the Piri Piri Sauce

• Peel and roughly chop the onions and the garlic.
• Juice and zest the lemon.
• Add all the ingredients except the olive oil to a food processor and blitz into a paste.
• Add the olive oil, bit by bit until you have achieved the right consistency and season well with salt and black pepper.

Marinate the Chicken

• Spatchcock the chicken (see my instructions https://emmaeatsandexplores.com/spatchcock-a-chicken/ if you are unsure how to do this).
• Score some deep cuts into the fleshy parts of the chicken (thighs and breasts).
• Smear half of the Piri Piri sauce onto the meat or fish and leave to marinate for a few hours before cooking.

Cooking the Chicken

• Allow the chicken to come to room temperature before cooking.
• Set the BBQ to a medium heat.
• Cook the chicken with the lid closed, turning every 10 minutes or so basting the meat with more of the Piri Piri sauce as it cooks.
• BBQ for around 35-45 mins until the chicken is cooked all the way through and slightly charred on the outside.
• Allow to rest for 10 mins before serving

Indonesian chicken satay

Indonesian chicken satay – or Sate Ayam in Indonesian – is simply delicious and moreish. It’s one of the most sought-after street foods in Indonesia. 

Ingredients

• 400 gr/ 14.11 oz boneless chicken, cut in small pieces.
• 1 small onion.
• 4 garlic cloves.
• 1 tsp ground coriander.
• ½ tsp ground black pepper.
• ½ tsp salt.
• 3 kaffir lime leaves.
• 2 tbsp oil.
• For the satay peanut sauce:
• 100 gr/ 3.53 oz roasted peanuts (see the note).
• 1 onion, roughly chopped.
• 5 garlic cloves.
• ½ tsp salt.
• 1 tsp sugar.
• 3 red chillies.
• 1 cup of water.
• ¼ cup/ 60 ml/ 2.11 fl.oz. Indonesian sweet soy sauce.

Instructions

1. If you use bamboo skewers, don’t forget to soak them for a few hours before you use them. It’s to prevent them from getting burned on the grill/ griddle pan.
2. Pound the onion and garlic into a paste. You can use a pestle and mortar, or a food processor. 
3. Then heat the oil in a small frying pan. Add the onion and garlic paste, the ground coriander, black pepper, salt and lime leaves. Cook until the herbs and spices release an aroma. Set aside.
4. Put the chicken pieces in a mixing bowl and add in the cooked spices. Mix and stir well until all meat pieces are coated with the spices. Set aside to marinate for at least an hour or two.
5. When you are ready to make your Satay, pierce the chicken pieces on the skewers and start grilling them. You can use your oven grill, a griddle pan, or barbecue. 
6. For the peanut sauce:
7. Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender. Give it a blitz until you get a creamy but a bit grainy peanut mixture.
8. Pour the mixture in a small cooking pan/pot and heat it up. When the peanut sauce is boiling, let it simmer for about 5-7 minutes before you turn the heat off. Set aside.
9. Assemble Indonesian chicken satay:
10. Arrange the skewers on a plate and pour the peanut sauce over the satay. Then drizzle it with sweet soy sauce.

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