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    Recipes — BBQ Seasoning

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    Juicy Barbecued Chicken Thighs

    These BBQ chicken thighs are so tender and flavorful. I love that you can prep them ahead of time and just toss 'em on the grill when you're ready; making them perfect for parties. You'll want to marinate the chicken at least 6 hours and it's best to let them marinate overnight.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    BBQ sauce
        •    1 tbsp real mayo
        •    sea salt about 1 tsp
        •    garlic powder about 1/2 tsp
        •    1 medium onion thickly sliced
        •    pepper about 1/4 tsp or to taste
        •    seasoning about 1 tsp, plain or garlic variety
        •    3 lbs about 10 count boneless, skinless chicken thighs


    Method

    For marinating the meat:

    1. Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.

    2. Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.

    3. Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.


    For grilling method:

    1. Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.

    2. Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.

    3. Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.


    For baking method: preheat oven to 400˚F

    1. Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.

    2. Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/juicy-barbecued-chicken-thighs-recipe/

    Soy and Sesame Marinated Barramundi

    This tasty soy and sesame marinated barramundi is a great meal for family dinner, marinate, sizzle and serve in just 25 minutes!

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    spray olive oil
        •    1 cup white rice
        •    1 tsp sesame oil
        •    2 celery stalks, sliced
        •    2 tbsps mirin seasoning
        •    1 tsp ginger, finely grated
        •    2 tbsps gluten-free soy sauce
        •    2 tsps sesame seeds, toasted
        •    4 (150g each) barramundi fillets
        •    1 lebanese cucumber, chopped
        •    3 spring onions, thinly sliced diagonally

    Method

    1. Cook rice in a large saucepan of boiling water for 10 minutes or until just tender. Drain in a colander. Set aside, turning occasionally with a fork or large metal spoon to release the heat, until cool.
    2. Meanwhile, preheat a barbecue grill or chargrill on medium. Combine soy sauce, sesame oil and ginger in a shallow glass or ceramic dish. Add barramundi and turn to coat. Drain and spray with oil. Cook for 3-4 minutes each side or until opaque and the flesh flakes when tested gently with a fork.
    3. Place rice, spring onion, cucumber, celery and mirin seasoning in a large bowl and toss to combine. Divide among plates and sprinkle with sesame seeds. Top with the barramundi.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/soy-sesame-marinated-barramundi/471eddf0-8aa0-4001-a9c6-97928e9f5fdc

    Lamb Wrap (eye of loin)

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 avocado
        •    sour cream
        •    juice of one lime
        •    shredded lettuce
        •    4 tortillas, warmed
        •    1 tbsp Mexican seasoning
        •    1 few halved cherry tomatoes
        •    ½ a small red onion, finely diced
        •    600g lamb backstrap (eye of loin)
        •    ¼ cup coriander leaves, roughly chopped

    Method

    1. Preheat barbecue to hot. Brush lamb with oil and rub in seasoning.
    2. Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.
    3. To make the guacamole, smash the avocado and mix with the onion, coriander and lime juice.
    4. Slice lamb and serve on torillas with lettuce, tomatoes, guacamole and sour cream.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-wrap/#

    Prawn Sizzlers

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps sambal oelek
        •    2 clove garlic, crushed
        •    1/4 cup (60ml) peanut oil
        •    40 uncooked medium king prawns
        •    1 1/2 tbsp finely chopped fresh thyme

    Method

    1. Shell and devein prawns, leaving heads and tails intact. Combine prawns with remaining ingredients in large bowl. Cover; refrigerate at least 20 minutes or until required.
    2. Season prawns; cook on heated oiled barbecue (or grill or grill pan) until changed in colour.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-sizzlers-4315

    Asian-Style Beef Burgers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 egg, lightly beaten
        •    500g lean beef mince
        •    1 tbsp red curry paste
        •    1 clove garlic, crushed
        •    80g baby rocket leaves
        •    2 green onions, finely sliced
        •    ¼ cup whole egg mayonnaise
        •    50g snow pea sprouts, trimmed
        •    4 wholemeal rolls, lightly toasted
        •    1 large carrot, peeled into ribbons
        •    Hot chilli sauce, to serve, if desired
        •    Coriander and mint leaves, to garnish
        •    1 Lebanese cucumber, peeled into ribbons
        •    2 tbsps panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)

    Method

    1. Combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg . Season and shape into 4 burgers.
    2. Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the burgers with oil and place the burgers on the barbecue or in the pan, reducing the heat to medium.
    3. Cook for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
    4. Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/asian-style-beef-burgers/#