Shake off the winter comfort food drowsiness and step into spring with chicken dinners that are fresh, vibrant and full of flavour! These chicken recipes just got a seasonal upgrade.  

Grilled corn, chicken and nectarine salad 

Serves 4 

Ingredients 

For the salad 

2 mielies, boiled
4 Tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
Handful rocket
Handful basil 

 For the dressing 

3 Tbsp red wine vinegar
Olive oil, to drizzle 

 Method 

1. Drizzle the mielies with 2 Tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 Tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks. 
3. Toss together the corn, chicken, nectarine slices, rocket and basil. 
4. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto 

 

Pulled BBQ chipotle chicken buns 

Makes 6  

Ingredients 

For the chicken   

Canola or olive oil blend, for frying
800g chicken breasts
Salt and milled pepper 
¼ – ⅓ cup chipotles in adobo sauce
1-2 fresh serrano chillies, finely chopped (for a hotter sauce) 
4 limes, juiced (lemon juice works well, too)
3 Tbsp honey
1 Tbsp ground cumin 
1 Tbsp smoked paprika 
2-3 cups chicken stock 
Salt and milled pepper   

 For the sauce   

½ cup tomato sauce
½ cup brown sugar
½ cup white wine vinegar
2 Tbsp Worcestershire sauce 
1 Tbsp smoked paprika   

 For serving   

6 burger buns, buttered and toasted
2 cups shredded cabbage (or coleslaw works well too) 
Pickled cucumber or jalapeños (2 medium cucumber + 4 thinly sliced radishes, pickled) 
Coriander 
Mint
Fresh jalapeño or red chilli, chopped (optional)   

Method  

1. Heat oil in a large deep pan or pot.
2. Season chicken well and brown for 3-4 minutes a side. 
3. Lower heat and add sauce ingredients. Season. Cover and simmer for 20-25 minutes. 
4. Remove chicken from pan, cool and shred chicken.Set  
5. Bring sauce to a quick simmer and reduce to a tomato sauce consistency.
6. Add chicken to sauce. Season to taste.
7. Top the toasted buns with cabbage, pickles, chicken, herbs and chilli just before serving. 
8. .Add fresh herbs just before serving, sandwich closed and serve.  

Recipes and styling: Liezl Vermeulen 
Photographs: Zhann Solomons  

Also read: 4 refreshing cocktails for warmer days

Smoky citrus chicken sosaties  

Makes 8-10  

Ingredients 

4-6 deboned chicken thighs 
Salt and milled pepper
3 Tbsp orange marmalade
Juice (60ml) and zest of 2 limes (lemon juice works well, too)
Glug of olive oil
2 tsp crushed garlic & ginger
½ tsp smoked paprika 
2 sprigs each thyme and rosemary, leaves picked   

 For serving   

Couscous salad
Pomegranate rubies
Sliced red onion
Mint   

Method 

1. Cut chicken into strips and season.
2. Whisk together marmalade, lime juice, olive oil, crushed garlic & ginger, smoked paprika and herbs. 
3. Coat chicken thoroughly and allow to marinate for 1 hour. Thread chicken onto bamboo skewers, alternating with fruit. 
4. Braai over medium-hot coals for about 20 minutes or air fry for 15-20 minutes, turning and basting regularly with leftover marinade.
5. Place the skewers on a plate with the couscous salad and add a generous squeeze of lime juice. 
6. Serve topped with pomegranate rubies, redonion and mint.   

Recipes & styling: Gail Damon 
Photographs: Fresh Living Magazine 

 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced 

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Placea wrapon a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage. 
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom. 
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Ask the expert: Fried chicken, Japanese style