Fire up the grill and drop kilos
We imagine that you spend a lot of time around the fire. And why not? After all, beneath the grid lies a convergence of flavour and nutrition: a fire that melts fat and delivers a man-size helping of smoke and sizzle, the world’s greatest zero-kilojoule ingredients. But that scorching Weber isn’t always the weight-loss weapon we want it to be.
We’re here to restore the braai to its rightful place as a powerful weight-loss weapon. We’ve developed six new rules of the grill that we guarantee will forever change the way you approach that cherished device in your back yard. Time to feast on some of the healthiest and tastiest summer food. You won’t go thirsty, either.
Spicy Peruvian Chicken
This is our homage to the decadently juicy Peruvian style grilled chicken, complete with a savoury, chilli-spiked spice rub that seeps deep into the bird.
1 large, whole free-range chicken
Juice of 2 limes
5 garlic cloves, divided and chopped
½ Tbsp ground cumin
1 tsp chilli powder
Salt and pepper to taste
¼ cup light mayonnaise
¼ cup low-fat plain Greek yoghurt
1 jalapeno, stems and seeds removed
(If you want more heat, leave the seeds intact.)
1 cup fresh coriander leaves
1 can of beer
1 Place the chicken in a large Ziploc plastic bag. Add half the lime juice, 3 of the chopped garlic cloves, the cumin, the chilli powder, and the salt and pepper. Seal, shake, and refrigerate for an hour.
2 Blend the remaining garlic and lime juice with the mayo, yoghurt, jalapeno, and coriander till smooth.
3 Preheat the grill to medium low. Open the beer and take a few gulps. With the drumsticks pointing down, carefully slide the chicken cavity over the beer can. The chicken and beer should be able to stand on their own. (As the chicken cooks, the beer will steam, adding plenty of moisture.)
4 Place the chicken on the grill. Being careful that the bird doesn’t topple over, close the lid. Cook until the juices from the chicken legs run, about 45 minutes. Remove the beer can from the cavity and let the chicken rest for 10 minutes before carving. Serve with a dollop of green sauce.