Recipe for grilled Chicken done on the braai and served with an apple and avocado salsa
Apple, Avocado & Orange Salsa:
2 firm Golden Delicious apples, peeled
1 medium ripe avocado, diced
1 medium red onion, finely diced and rinsed in a sieve under cold water
½ red pepper, finely chopped
2 oranges, segmented, segments halved
1 teaspoon finely chopped jalapeño chilli
4 tablespoons fresh lime juice
¼ teaspoon coarse sea salt
2 tablespoons chilli powder
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
4 large boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
In a medium glass or stainless steel bowl, combine the salsa ingredients.
Prepare the braai for direct cooking over medium heat 180°–230°C (350°–450°F).
In a small bowl, combine the rub ingredients. Lightly brush the chicken on both sides with the oil and season evenly with the rub.
Brush the cooking grates clean. Braai the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the centre, 8–12 minutes, turning once or twice.
Remove from the braai and leave to rest for 3–5 minutes. Serve warm with the salsa.
Extracted from Weber Chicken by Jamie Purviance (Struik Lifestyle). Available at all leading bookstores from September 2015