BBQ Chicken Recipe Lovers

This is another perfect and delicious bbq chicken recipe from our barbecue chicken recipe collection!

Ingredients:

• 4 (about 800g) chicken breast fillets
• 2 tbs natural yoghurt
• 2 tbs lemon juice
• 2 garlic cloves, crushed
• 1 1/2 tbs sweet paprika
• 1 tbs dried oregano
• 1 tbs brown sugar
• 1/2 tsp dried chilli flakes
• Natural yoghurt, extra, to serve

Ribbon salad:

• 2 Lebanese cucumbers
• 2 carrots, peeled, trimmed
• 1 red onion, very thinly sliced
• 1 cup coriander leaves
• 1 1/2 tbs olive oil
• 3 tsp lemon juice
• 1 tsp sweet paprika

Preparation:

1. Use a sharp knife to cut the chicken breasts in half widthways. Combine the yoghurt, lemon juice, garlic, paprika, oregano, sugar and chilli in a large bowl. Season with salt and pepper. Add the chicken and turn to coat in the spice mixture. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

2. Brush a barbecue or char-grill pan with oil to grease and preheat on high. Add the chicken and cook for 2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

3. Meanwhile, to make the salad, use a vegetable peeler to peel the length of the cucumber and carrot to form ribbons. Place in a large bowl with the onion and coriander and toss to combine. Whisk the oil, lemon juice and paprika together in a bowl and season with salt and pepper. Drizzle over the salad and gently toss to combine. Divide salad among serving plates. Top with the chicken and serve immediately with extra yoghurt, if desired.

Enjoy with this killer bbq chicken recipe and don’t forget to join our barbecue chicken recipe fb fan page !

Source:

Notebook: – February 2009, Page 157
Recipe by Sarah Hobbs

This bbq chicken is one of our best bbq chicken recipes presented on our bbq chicken recipes website. Your kids will love this delicious bbq chicken recipe!

Ingredients:
-2 tsp red wine vinegar
-2 tsp dried oregano
-2 cloves garlic, crushed
-2 tsp sweet paprika
-60ml (1/4 cup) olive oil
-600g chicken breast fillets, cut into 4cm pieces
-1 large brown onion, halved, thickly sliced
125ml (1/2 cup) passata (tomato pasta sauce)
-4 rounds pita bread
-3 cups baby spinach leaves
-120g (1/2 cup) bought garlic dip, to serve

Preparation:
Combine vinegar, oregano, garlic, half the paprika and one-third of the oil in a bowl. Add chicken and onion. Stir to coat. Combine the passata and remaining paprika in a bowl. Preheat a bbq grill or chargrill on medium-high. Cook the chicken and onion on grill, turning once, for 5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Preheat bbq on high. Cut bread into wedges. Place on a baking tray. Drizzle over the remaining oil. Cook under grill for 2 minutes or until toasted. Spread the passata mixture over the bread. Divide the spinach, bread, chicken and the onion among serving plates. Serve with the garlic dip.

Variations
Chicken ragout with olives & rosemary: Omit the vinegar, pita, spinach and dip. Replace the oregano with 2 tsp fresh rosemary leaves. Replace chicken breast fillets with 600g chicken thigh fillets. Reduce oil to 1 tbs olive oil. Increase passata to 500ml (2 cups) passata (tomato pasta sauce). Heat a saucepan over medium-high heat. Add garlic, chicken and onion. Cook, stirring, for 5 minutes. Add the passata, rosemary, paprika, 250ml (1 cup) chicken stock and 125ml (1/2 cup) white wine. Season with salt and pepper. Cook, stirring occasionally, for 20 minutes. Stir in 110g (2/3 cup) pitted kalamata olives. Serve with Woolworths Steamed Potatoes with Garlic Butter.

Open steak sandwich with garlic dip: Omit the vinegar and passata. Replace the chicken with 4 beef scotch fillet steaks. Replace the pita with 1 loaf Turkish bread, sliced. Reduce spinach to 2 cups baby spinach leaves. Combine oregano, garlic, paprika and oil in a bowl. Add beef. Turn to coat. Set aside for 10 minutes to marinate. In step 3, cook beef and onion on grill for 4 minutes each side for medium or until beef is cooked to your liking. Toast bread on grill for 1-2 minutes each side. Spread cut side with dip. Top with beef, onion and spinach. Serve.

Lamb, spinach & feta pizzettes: Omit onion and dip. Replace the chicken with 4 lamb eye of loin (backstraps). Reduce the spinach to 2 cups baby spinach leaves. Preheat oven to 180°C. Combine garlic, paprika and passata in a bowl. Spread over bread. Sprinkle with 150g feta. Bake for 15 minutes or until crisp. In step 3, cook lamb for 4 minutes each side for medium or until cooked to your liking. Combine vinegar, oregano and oil in a bowl. Add spinach and toss to coat. Thinly slice lamb. Top pizzettes with lamb and spinach mixture to serve.

Serves 4.

Remember to bookmark our bbq chicken recipe website, because only here you can find the most tasty and delicious barbecue chicken recipes!