Chicken with Mediterranean Glaze (and Veggie Version)

 

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Here is another barbecue recipe along with a vegetarian alternative. It uses Mediterranean herbs and garlic to enhance the glaze, and makes for a nice alternative to store bought sauces.

Chicken Version:

Ingredients:

  • Chicken Breast 150 g
  • Bell Pepper 1/2
  • Tomato Puree 4 Tbs
  • Honey 1 Tbs
  • Garlic Powder 1 tsp
  • Oregano (ground) 1/2 tsp
  • Dried Basil 1/2 tsp
  • Olive Oil splash

Method:

Mix tomato, honey, and herbs and add a splash of olive oil. Cut chicken into 1 inch cubes and brush with some of the tomato mixture. Prepare grill in the usual manner. While waiting for the coals cut pepper into large pieces and place on a skewer alternating with marinaded chicken pieces. Place onto grill and turn periodically until all sides are well cooked. Add some additional sauce on each turning.

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Veggie Version:

This is essentially the same, except chicken is replaced with Quorn “chicken” pieces, and it requires no advanced glazing.

Ingredients:

  • Quorn “Chicken” 130 g
  • Bell Pepper 1/2
  • Tomato Puree 4 Tbs
  • Honey 1 Tbs
  • Garlic Powder 1 tsp
  • Oregano (ground) 1/2 tsp
  • Dried Basil 1/2 tsp
  • Olive Oil splash

Method:

Mix tomato, honey, and herbs and add a splash of olive oil. Cut Quorn into 1 inch cubes. Prepare grill in the usual manner. While waiting for the coals cut pepper into large pieces and place on a skewer alternating with “chicken” pieces. *Place onto grill and turn periodically until all sides are well cooked. Add some additional sauce on each turning.

Serving idea:

Serve with pasta and a tomato sauce.  We used the following accompanying sauce:

Ingredients:

  • Chopped Tinned (Canned) Tomatoes 400 g
  • Garlic Powder 1 tsp
  • Oregano 1/2 tsp
  • Basil 1/2 tsp
  • Spring Onion 1
  • Green Olives 8
  • Soft Goats Cheese 1 Tbs

Method:

Add tomatoes, and herbs to a sauce pan and heat over a medium burner. Dice the onion and olives and add to stewing sauce. Simmer for 20 minutes (approximately the same as the grilling time) and stir in the cheese.

Padre

* If making both chicken and veggie options together be sure to separate areas of your grill.

Charcoal Grilling Mini Tip

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T’is the season to BBQ, and while it seems to take forever for the food to be ready, it is really worth the WAIT. All too often people rush getting the meat/fish on the grill, and this is a shame for a couple of reasons.

Number one, if you have used a chemical fire starter (fluid or tabs) it can leave an artificial fuel taste on the food.  Secondly it increases the amount of smoke (and not the mesquite, apple wood, or oak type purposely done) when cooking. Thirdly, it increases the irregular temperature in your grilling, as various areas settle, or ignite for the first time.

So when do you put the food on?  As a rule of thumb, 20 to 30 minutes after lighting the fire.  To be more precise when the coals are evenly coated in gray ash, and nice red glow is coming from between the coals.

This state of affairs should be easy to reach if you have done the right prep.  Lay out the charcoal (lump wood or briquettes) in a pyramid shape in the centre of the grill basin. This will allow air to circulate and the heat to rise evenly.

Try to adjust the grilling bars a medium distance above the coals as not to burn the food, and never add more fire starter (for more heat) or water (to cool) the coals once the cooking has begun.

Enjoy,

Padre