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Scrumptuous picnic recipes

Chef Lance Seeto
Sunday, October 29, 2017

Texas barbecue chicken

Avoid mistakes when it comes to barbecuing chicken and don't apply the sweet sauce until the end to avoid burning the meat. The American marinades are a combination of dry spices with sweet and sour condiments that give meats their deep and sticky flavour.

2 tablespoons olive or coconut oil

¼ cup tomato paste

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon freshly ground Black pepper

½ cup apple cider vinegar

½ cup fresh orange juice

1/3 cup brown sugar

1/3 cup molasses

2 tablespoons Worcestershire sauce (Pick Me Up)

2 teaspoons dry mustard powder

Salt, black pepper

and dry mixed herbs

1. Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Pick Me Up sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50-60 minutes; season with salt.

2. Prepare grill for medium heat. Season chicken with salt, pepper & dry mixed herbs and begin cooking, turning occasionally, until lightly charred, 15-20 minutes.

3. Continue grilling and turning, and begin basting with barbecue sauce often, until chicken is cooked through.

4. Set chicken aside and serve with more of the BBQ sauce


This Argentinian recipe is a green verde sauce that can be eaten with any grilled meats and seafood, and gives the dish a wonderful floral and herbal taste.

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh coriander leaves

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

1. Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Tongan vanilla barbecue sauce

Tonga and Nuie are known for its vanilla beans, but so is Fiji! Try this with fresh Fiji vanilla beans from Spices of Fiji.

1 cup tomato ketchup/sauce

1 tbsp white vinegar

2 tbsp brown sugar

1 garlic clove, finely minced

½ teaspoon red pepper flakes

1 fresh vanilla bean

1. Place all ingredients into a small sauce pan and whisk to combine. Heat on low heat for 5 minutes until flavors meld together.

2. Grill meat of your choice (try this with chicken wings!)

3. Baste with the vanilla barbecue sauce when the meat is nearly done. Serve with lashings more

Hawaiian Shoyu Chicken

This recipe is similar to a Samoan BBQ chicken recipe but with the addition of dry spices to give the chicken more depth of flavour.

1 cup Kikkoman soy sauce

1 cup firmly-packed brown sugar

1 cup pineapple juice

4 to 6 garlic cloves, minced or crushed

1 large onion, chopped

2 tablespoons grated fresh ginger

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 tablespoon crushed red pepper flakes

1 teaspoon ground cayenne pepper

1 teaspoon paprika

2 kg chicken thighs

1 tablespoon corn starch

Green onions and sesame seeds for garnish

1. In a large bowl or large re-sealable plastic bag, combine the soy sauce, brown sugar, water, garlic, onion, ginger root, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika.

2. Add the chicken thighs to the prepared Marinade/Shoyu Sauce. Either cover the bowl with plastic wrap or seal the plastic bag. Let marinade in the refrigerator for at least 1 hour or overnight.

3. Preheat barbecue grill. Remove the chicken thighs from the marinade; reserve the marinade to make the glaze

4. Place the chicken thighs on the hot grill. Cover barbecue with lid and open vents. Grill the chicken for approximately 15 minutes on each side, juices will run clear when cut with done.

4. While the chicken is grilling, make the Glaze: In a large saucepan over medium-high heat, add the remaining marinade. Add the cornstarch, stirring constantly, until a low boil. Still stirring constantly, keep at a low boil (turn heat down if necessary), for approximately 15 to 20 minutes or until the marinade mixture is reduced to a consistency of a syrupy glaze. Remove from heat and set aside until the chicken thighs are finished cooking,

5. h the prepared Glaze over the grilled chicken thighs before serving.

6. Serve with cooked white rice. Glaze can also be drizzled over the rice.

Japanese yakiniku sauce

Makes 1/3 cup (100 ml) or sauce for 3-4 servings and is perfect basted on BBQ'd chicken

2 Tbsp. sake

2 Tbsp. mirin

1 tsp. sugar

½ tsp. rice vinegar

3 Tbsp. soy sauce

½ tsp. miso

¼ tsp. katsuobushi (dried bonito flakes)

1/3 of an apple

2 tsp. roasted white sesame seeds

1. Add sake, mirin, sugar, rice vinegar, soy sauce, miso, katsuobushi, and simmer for 1 ½ minutes.

2. Strain the sauce.

3. Add the sesame seeds and grated apple. Let the sauce sit for half day or overnight in the refrigerator to let the flavor mix well together.

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