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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 Grilled Butterflied Chicken | Recipe Hub 97

 BBQ Grilled Butterflied Chicken


Grilling a butterflied (or spatchcocked) chicken is a great way to ensure even cooking and delicious BBQ flavor. Here’s a detailed recipe for BBQ Grilled Butterflied Chicken:


Ingredients:

  • 1 whole chicken (3-4 pounds), butterflied
  • 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)
  • Optional: fresh herbs like rosemary or thyme for garnish

Instructions:

  1. Butterfly the Chicken:

    • Place the chicken breast-side down on a cutting board.
    • Using kitchen shears, cut along both sides of the backbone and remove it.
    • Open the chicken up and press down firmly on the breastbone to flatten the chicken. This ensures even cooking.

  2. Season the Chicken:

    • Drizzle the olive oil over both sides of the chicken and rub it in to coat evenly.
    • Season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried oregano.

  3. Prepare the Grill:

    • Preheat your grill to medium-high heat (around 375°F to 400°F).
    • If using a charcoal grill, prepare for indirect grilling by arranging the coals on one side of the grill. For a gas grill, turn off one burner after preheating.

  4. Grill the Chicken:

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

  5. Flip and Baste:

    • Flip the chicken over so it’s skin-side down.
    • Baste the chicken with BBQ sauce.
    • Grill for an additional 15-20 minutes, basting with BBQ sauce every 5 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is crispy and caramelized.

  6. Rest and Serve:

    • Remove the chicken from the grill and let it rest for 10 minutes before carving.
    • Garnish with fresh herbs if desired and serve with extra BBQ sauce on the side.

Tips:

  • Marinade: For even more flavor, marinate the chicken in BBQ sauce or a mixture of olive oil, lemon juice, garlic, and herbs for a few hours or overnight before grilling.
  • Temperature: Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
  • Sides: Serve with grilled vegetables, corn on the cob, potato salad, or coleslaw.
  • Variation: Try different BBQ sauces (sweet, spicy, smoky) to find your favorite flavor combination.

Enjoy your flavorful and juicy BBQ Grilled Butterflied Chicken!

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Location: United States

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