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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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BBQ Chicken on the Grill | Recipe Hub 97

BBQ Chicken on the Grill


BBQ Chicken on the grill is a summertime favorite that's perfect for any occasion. Here’s a straightforward recipe to help you achieve juicy, flavorful BBQ chicken:


Ingredients:

  • 4-6 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup BBQ sauce (use your favorite brand or homemade)

Instructions:

  1. Prepare the Chicken:

    • Pat the chicken pieces dry with paper towels.
    • Drizzle the olive oil over the chicken and rub it in to coat evenly.
    • Season the chicken with salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried oregano.

  2. Prepare the Grill:

    • Preheat your grill to medium-high heat (around 375°F to 400°F).
    • For charcoal grills, prepare for indirect grilling by arranging the coals on one side. For gas grills, turn off one burner to create an indirect heat zone.

  3. Grill the Chicken:

    • Place the chicken pieces skin-side down on the cooler side of the grill for indirect cooking.
    • Close the lid and grill for about 25-30 minutes.

  4. Flip and Baste:

    • Flip the chicken pieces over.
    • Baste the chicken generously with BBQ sauce.
    • Move the chicken to the hotter side of the grill for direct heat cooking.
    • Grill for an additional 15-20 minutes, basting with BBQ sauce every 5 minutes, until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized. Be cautious to avoid flare-ups by moving the chicken pieces as needed.

  5. Rest and Serve:

    • Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
    • Serve with extra BBQ sauce on the side.

Tips:

  • Marinade: For extra flavor, marinate the chicken in BBQ sauce or a mix of olive oil, lemon juice, garlic, and herbs for a few hours or overnight.
  • Temperature Control: Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
  • Avoid Burning: Keep an eye on the chicken, especially when cooking over direct heat, to avoid burning the sauce.
  • Sides: Pair with grilled vegetables, corn on the cob, potato salad, or coleslaw for a complete meal.

Enjoy your perfectly grilled BBQ chicken!

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Location: United States

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