My version consists of pan-fried chicken breasts topped with a nandos sauce, romaine lettuce, several slices of provolone cheese and mayo.

The juicy chicken breasts are first  left to marinate for a few hours in a chili sauce consisting of dried habanero chilis, chili flakes, paprika, lemon juice, garlic, ginger and a little sugar. They are then lightly dipped in all purpose flour and then pan-fried.

This mouth-watering burger was born in Portugal but has spread throughout Europe and Africa, thanks to the fast food chain Nando’s. Follow this simple recipe to find out why!

Ingredients:

• 2-3 organic, free-range ‘organic’ chicken breasts
• 2 dried habanero chilis, chopped and seeds discarded *be careful its hot
• Juice of 2 lemons
• 2 tsp of crushed ginger
• 6 Tbsp of vegetable oil
• 2 tsp of paprika
• 4 cloves of garlic, crushed
• 1/2 tsp of white sugar
• 1 tsp of dried chili flakes
• 2-4 hamburger buns
• 6 slices of provolone/muenster cheese
• Romaine lettuce
• Mayonnaise
• 1 cup of flour for dredging/dipping
• 1 tsp of sea salt

Preparation:

1. Butterfly the chicken breasts to the desired thickness. I usually like the breasts pretty thin.
2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
4. Add the chicken breasts to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.
6. Once you’re ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.
7. Spread mayonnaise on the hamburger buns. Line the top of the bun with romaine lettuce, add the chicken breast, cheese and then spoon on some of the remaining chili sauce. Serve immediately.
8. Very Nice! Enjoy!

Bon Apetit my lovely readers!

I present to you hightlights of some international barbecue information that i have gathered up. If you have some more important information to add please comment below and I shall add them in.

The oldest barbecue site that was ever found in the world is in South Africa where animal bones from a BBQ feast dating back over 1 million years was found. Article here.

The second oldest BBQ site found is in Israel. It is over 79, 000 years old.

If you from Europe then you know BBQ’ing is upper class high income activity. This is because, you need space to BBQ such as a back yard, and obviously this is RARE in europe. If you want more information check out captain bbq’s European Stat Page for more info and how entire industries are changing to mold to BBQ’ing

Talk about dangerous green house gas emmisions, the US always seems to be on one side of the polarity. Statistics show that last year alone 66,200,000 individuals had barbecued two and a half billion times. Yes 2.5 BILLION!!  USA BBQ Stats.

Out of all the europeans that BBQ, England tops the list. Here is a list of how britons start their fires

See something strange there? Lager to start a fire..geez ive never heard of that ever before.

Our Friends down under, in Australia {said with an Aussie accent} have decided to rename their favorite meat to something more touristy, ‘Australus’. Yes this is Kangaroo meat and they decided to rename it to make it more appealing to diners. Getting back BBQ’ing, they call it scorching.  Nice huh?

Now we all know this one, we usually call our friends or family when we have a BBQ, and stats show that a family of four is far more likely to own a BBQ grill than a single person, maiking it a social affair. Although some sad indviduals may want to BBQ by themselves. To Each his Own.

EXCERPT FROM WIKIPEDIA: In Southern Africa, (South Africa, Namibia, Zambia, Zimbabwe), A BBQ also known as A braai is a social occasion that has specific traditions and social norms. In black and white South African culture, women rarely braai (cook) meat at a social gathering, as this is normally the preserve of men. The men gather round the braai or braaistand (the fire or grill) outdoors and cook the food, while women prepare the pap, salads, desserts, and vegetables for the meal in the kitchen. The meal is subsequently eaten outside by the fire/braai, since the activity is normally engaged in during the long summer months. The braaing (cooking) of the meat is not the prerogative of all the men attending, as one person would normally be in charge. He will attend to the fire, check that the coals are ready, and braai (cook) the meat. Other men may assist but generally only partake in fireside conversation. The person in charge is known as the braaier (chef), and if his skills are recognised, could be called upon to attend to the braai (BBQ) at other occasions as well.

Top Reasons that people BBQ:

• Because it tastes so good (more than 80%)
• Requires little cleanup
• Easy, informal way to entertain family and friends
• Being outdoors
• Personal satisfaction

Some TRIVIA for y’all – Is barbecuing more dangerous then stapling paper?

The AARP July 2006 issue reported the frequency of injuries occurring in the USA as follows:

I dont see BBQ’ing on there…pretty safe huh??

Have any more interesting stats? Send it in!

Ciao and happy BBQ’ing