There’s no doubt about it, Summer is definitely one of our favourite times of the year. The days are longer, the weather is warm (some of the time) and we finally get to dust off our barbecues. If like us, you love any excuse to gather your friends, Summer barbecues are the perfect excuse to bring everyone together.
Undoubtedly, the MOST important part of your barbecue is the food, and whether you’re throwing a big Summer barbecue or just fancy doing something different for your mid-week meal, this Piri Piri chicken recipe is an all-round crowd-pleaser.
4 tablespoons olive oil
4 teaspoons chilli flakes (or to taste)
8 cloves garlic crushed or grated
Juice of 3 limes
4 teaspoons smoked paprika
4 teaspoons cumin powder
1 teaspoon salt (or to taste)
Black pepper to taste
- Mix all the marinade ingredients together and cover the chicken and the vegetables in separate bowls (this way you also have a vegetarian option.
- Glaze your chicken with the marinade, the longer you leave it, the more succulent and flavoursome your chicken will be.
- Light the BBQ at least 10-20 minutes before you want to eat, that way, the coal has time to settle.
- Wait for the coal to turn ashy grey, if you can hold your hand over the BBQ for 3 seconds.
- Make sure to pre-oil your grill so that the meat doesn’t stick and turn your chicken every couple of minutes. If the fire gets too hot – throw a few sprinkles of water on the coal to cool it down.
You really can’t throw a Summer Barbecue without refreshing drinks to accompany your beautiful homemade food. Luckily for you, we’ve put together a list here of our favourite Summer drinks to perfect your barbecue. One of our favourites has to be a Rose and grapefruit Cocktail, we’re suckers for a pretty drink, so how could we resist featuring this delicious recipe!
1 cup Vodka
4 tbsp dried rose buds (you can buy these from most supermarkets)
1 cup Water
1 cup Sugar
2 oz Vodka
2 oz Grapefruit Juice
4 oz Tonic Water
- Mix 1 tbsp rose buds with your vodka and leave it to sit overnight, occasionally give it a good shake, then strain it the next day.
Combine the sugar, water, and remaining rose buds in a saucepan and bring to a boil over a medium heat, occasionally stirring.
Simmer until your sugar has completely dissolved then lower the heat. Cook for an extra 10 minutes to allow the rose buds to infuse.
Strain your mixture and place it in the fridge to cool.
Grab your favourite glass, we chose the Fluted Tumblers and fill with ice. Pour over your rose infused vodka, grapefruit juice, tonic water and rose syrup into the glass.
Give it a good stir and serve with some rose buds and a slice of grapefruit.
Fear not, you don’t need a top of the range barbecue to cook up a storm. Even the simplest of supermarket disposable barbecues will work too. Plus, you can bin the whole thing when you’re finished instead of spending hours scrubbing away the remains of your chicken kebabs. Make sure you get your meat and fish out of the fridge around 2-3 hours of starting your barbecue, this will ensure that it is properly cooked through and isn’t cold in the middle; giving your guests food poisoning is never the best way to end your barbecue.
We believe presentation is key, so what better way to serve up your barbecue food than in gorgeous serveware, if we do say so ourselves! The Wooden Platter with 3 Star Bowls are perfect for our favourite condiments and The Fluted Serving Bowl doubles up as a great salad bowl, our theory is that if it looks pretty enough, the kids might just it.