Allan Hirsch’s Barbequed Bulgarian Chicken is a favourite Served hot or cold. We love cooking this on our Weber braai on a Sunday as it can be made the day before. This allows for the flavours to develop says, Allan.
These chicken portions with a hint of spice in a yoghurt sauce are great to incorporate into a healthy diet as they are low in fat and taste great.
Serves 4 – 6
Ingredients
Sauce
- 250 ml natural yoghurt
- 60 ml soft brown sugar
- 4 large cloves garlic, crushed
- 40 ml malt vinegar or lemon juice
- 15 ml Worcestershire sauce
- 5 ml red chili flakes
- Tabasco sauce to taste
- 1.5 kg chicken portions; remove the skin for calorie watchers
Method
- Combine all of the sauce ingredients and mix to blend.
- Place chicken portions in a shallow glass dish (not metal); pour over the marinade.
- Cover and refrigerate for 2 – 3 hours, or overnight.
- Remove chicken from marinade; pat dry and cook.
- Braai: over moderate coals for 35 – 40 minutes.
- Oven Roast: at 180°C/160oC fan/Gas mark 4 for 1 hour, turning and basting frequently with the marinade.
- Combination Microwave: 200°C + 50% microwave power for 30 – 35 minutes.
- Microwave: on 70% power for 12 – 15 minutes. Brown under a hot grill for 5 minutes before serving.
- Tasty with a fresh green salad and baked or steamed new potatoes, or with aniseed potatoes( See Allan Hirsch’s cookbook for these exciting recipes)
Tips for Allan Hirsch’s Barbequed Bulgarian Chicken
- The Sauce may be used to marinate turkey, beef, or lamb cuts.
- To save time on the braai, pre-cook chicken in the microwave on 100% power for 8 minutes. This will also ensure more succulent chicken portions.
- You can use Greek yoghurt instead of natural yoghurt for a creamier flavour.
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