Chardonnay
Chardonnay can be light and crisp, or rich and full bodied. There are so many different flavors this grape can take on, you’re sure to find one you like.
Prep Time
15 min
Total Time
45 min
Yield
8 servings
When Americans want to gather around the grill for the party, we call it a barbecue, but in South Africa, they call it a braai. A braai will often feature a variety of braaivleis (grilled foods) and boerewors (a South African spicy sausage), and one of the most common grilled foods is sosaties, or kabobs. This chicken sosaties recipe features a spicy and fruity marinade that showcases some of the unique elements of South African cuisine – the combination of African, Indian, and European flavors. We love these chunks of flavorful grilled chicken by themselves, but you can also add vegetables like peppers, onions, or zucchini to the kabobs if you like. Just give them a quick toss in the marinade before adding them to skewers. What do you think of this recipe? Have you ever tried South African food before? Let us know in the comments below!
Ingredients
- 2 lb Boneless Skinless Chicken Breast (cut into 1″ cubes)
- 1 Red Onion (thinly sliced)
- 2 clove Garlic (minced)
- 1 cup Lemon Juice
- 2 Tbsp Olive Oil
- 2 Tbsp Apricot Jam
- 1 Tbsp Curry Powder
- 1 Tbsp Brown Sugar
Directions
Combine all ingredients except chicken in a large bowl, and whisk together until combined. Add the chicken and mix to coat all sides of chicken. Cover with plastic wrap, and marinate in the refrigerator for 1 – 24 hours.
When ready to grill, remove the chicken from the marinade, and thread the pieces onto skewers. If desired, intersperse the chicken with your favorite vegetables. Grill over direct medium-high heat for approximately 2-3 minutes per side, until the chicken is browned, and cooked to 165ºF.
Serve warm and enjoy!
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