Portuguese Style Peri-Peri Chicken




For the marinade :


2-3 red chillies, sliced

4-5 garlic cloves, crushed

2 tbsp smoked paprika

1 tsp coriander, ground

¼ cup red wine vinegar

¼ cup oil, of choice 

1 tbsp honey, optional 

Salt & pepper, to taste 


For the chicken:


2 kg Grain Field whole chicken 


Serving suggestions:


3 char grilled corn, halved & on the cob

Roast potatoes

Lemon wedges 


Serves: 4




Prepping the ingredients:


1. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.


2. Prepare the marinade by blending together the marinade ingredients to form a paste. Season to taste. 


3. Brush ¾ of the marinade over the whole chicken, evenly. Make sure to add some under the skin where possible.  


4. Cover and refrigerate 3-4 hours.


5. Cut corn into halves and wrap completely in tin foil.


Cooking & serving:


1. Set up the Weber and make a fairly hot fire 20 minutes before the chicken is ready to be cooked. 


2. Move the coals to the side and add the chicken to the centre of the Weber, breast side up & wings neatly tucked under the back, for 1 hour. Ensure the lid of the Weber is closed but the vents open.


3. Add corn foil packets to the weber halfway through the cooking time – i.e. after 30 minutes.


4. During the last 20 minutes of cooking time, baste the chicken with the rest of the marinade. 


5. Remove the chicken and the corn from the weber using tongs. Neatly carve the chicken and serve with corn and a salad.


6. Top the corn with a smear of butter and your chicken with a squeeze of lemon. Serve and ENJOY!! 

Indian Style Butter Chicken


Serves: 4




For the Butter Chicken :


1 tbsp butter

1 onion, finely diced

2-3 cloves garlic, grated

1-2 tsp chili powder, 

1 tsp turmeric

2 tsp ground cumin

2 tsp garam masala 

4 Grain Field chicken breasts, cubed 

1 can tomato puree

1 tbsp sugar

1 cup stock

½ cup cream

2-3 tbsp butter, cubed 


Serving suggestions:


Jasmine rice

Garlic naan


Fresh coriander 

Yoghurt, as a drizzle 




1. In a large pan on a medium heat, sauté the onion in the butter for 5 minutes until soft. 


2. Add the garlic, chilli powder, turmeric, cumin & garam masala and cook another half minute to infuse flavours.


3. Add the cubed chicken and sauté them through the spices for a minute or two. 


4. Add the tomato puree, sugar and stock and simmer for 15-20 minutes until the chicken is cooked and the sauce slightly thickened.


5. Pour in the cream and simmer for 5 more minutes.


6. Take the pan off the heat, stir in the butter until melted and serve on a bed of fluffy jasmine rice.


7. Serve with soft garlic naan and crispy poppadum to scoop up the extra sauce. 


8. Garnish each bowl with a drizzle of yoghurt and fresh coriander and ENJOY!!


French Style Cordon Bleu Chicken


For the Chicken :


4 Grain Field chicken breasts

Salt & pepper, to taste

8 slices sandwich ham 

16 slices mozzarella/white cheddar

1/3 cup oil, of choice 


For the crumb:


1 cup flour, in a medium dish 

2 eggs, whisked in a medium dish

1 cup breadcrumbs 

1/3 cup chopped fresh herbs 


Serving suggestions:


Mixed vegetables

Baby potatoes

Cheese sauce


Serves: 4-6




For the Chicken:


1. Place one chicken breast between two sheets of plastic wrap and pound with a rolling pin (or heavy pan) until about 1-2cm thick. Repeat with the 3 remaining chicken breasts. 


2. Remove from the plastic wrap, then season and top with a layer of cheese, a layer of ham and another layer of cheese. Each of these layers should cover the entire surface of the flattened chicken breast. 


3. Evenly roll up the chicken breast and place onto a new sheet of plastic wrap.


4. Repeat the layering/rolling process with all of the chicken breasts.


5. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll as you work. Tie the excess plastic ends together. 


6. Freeze for 20-to 30 minutes until slightly firm on the outside.


For the crumb:


1. In a medium dish, combine the breadcrumbs with the chopped herbs. 


2. Remove the chicken rolls from the plastic wrap & dip each roll in flour, eggs and then herbed breadcrumbs.


Cooking the chicken: 


1. Pre-heat the oven to 180


2. When ready to fry the chicken, heat the oil in a large pan. 


3. Fry for about 3 minutes per side or until the breadcrumbs are golden-brown. Place into the oven for 10 – 15 minutes until the chicken is cooked through.


4. Slice and serve with some mixed veg and potatoes and a delicious, creamy white cheese sauce. Season to taste and ENJOY!! 

Italian Style Chicken Lasagna 




For the Whole Roast Chicken:


1 whole Grain Field chicken, 2 kg

¼ cup oil, of choice 

Salt & pepper, to taste


For the chicken Lasagne:


12 Lasagne sheets 

2-3 cups cheesy bechamel (white sauce)

1 whole chicken, shredded

3-4 cups baby spinach (uncooked)

3-4 cups sliced and fried mushrooms 

1-2 cups cheddar, grated  

Salt & pepper, to taste 


Serving suggestions:


Fresh basil


Serves: 4




For the Whole Roast Chicken:


1. Preheat the oven to 180.


2. Rub the chicken in oil, salt & pepper and lay in a baking dish and cover.


3. Roast the chicken for 1 hour until cooked and allow to cool.


For the chicken lasagne:


1. Grease a medium sized (20x30cm) heatproof baking dish.


2. When the roast chicken has cooled slightly, shred the chicken from the bone. Season to taste. 


3. Layer the lasagne sheets into the baking dish. Top with 1/3 of the shredded chicken, 1/3 spinach and 1/3 mushrooms, followed by 1/4 of the béchamel sauce. 


4. Repeat the layering process three times, until you reach the top of the dish, ending on lasagne sheets.


5. Top with the remaining béchamel sauce and the cheese.


6. Bake the lasagne covered, at 180for 35 minutes. Raise the temperature to 200 and bake uncovered for roughly 10 minutes until the cheese is bubbling & golden.


7. Allow to cool and garnish with fresh basil. 


8. Serve with warm garlic bread and ENJOY!! 

Around the World

Chicken Dinners 4 Ways