Healthy BBQ Series: Finger Lickin' Jerk Chicken, Homemade Naan Bread and Dips Recipe

So you're thinking... how can you have healthy BBQ food? Well..no oil was used to cook the chicken and naan breads so fat is to its minimum. It's a good combination of nutritious healthly fats (avocado dip), carbs (small portion of naan bread) and protein (jerk chicken). So it's an all rounder which really does not compromise on taste!

Cool and Creamy Avocado Dip

 Ingredients

• 1 cups plain Greek yogurt 
• 1 clove garlic
• 1 avocado, sliced 
• handful of coriander 
• 1/2 a lemon, its juice
• pinch sea salt
• 1/2 tsp chilli flakes
• 1/4 tsp black pepper, grounded

Method

Add all the ingredients into a blender, blend until all the ingredients are smooth, transfer to a dish and garnish with coriander leaf.

Tip: although in the first picture you can see the clove is whole, I recommend to crush it as it took ages to blend properly with the mixture

Tomato Peri Dip

 Ingredients

• Two red onions, quartered
• A pack of vine tomatoes, around 12 little tomatoes
• Chilli flakes
• 2 tsp red wine vinegar,
• Three garlic cloves, skins left on
• A glug of Nandos hot sauce
• Extra virgin olive oil, a good splash
• 3 wedges of lime (just less than half of one lime)
• Half of a spring onion, mixture of the green and white part, thinly sliced
• Good handful coriander leaves and tablespoon of the stems, washed and roughly chopped
• Soured cream, dessert spoon

Method

• Place the tomatoes, onions and garlic cloves on the BBQ until charred:
  

• Take the outer layer of the onions off and the garlic skins also remove tomatoes off the vine and put in the blender.
• Add extra virgin olive oil, chilli flakes and red wine vinegar and blend till smooth
• Transfer to a dish and add Nandos sauce, leave to cool (20 minutes at least)
• When cool add the lime, spring onions and coriander, mix 
• Finally swirl in the soured cream

Tip: when the tomatoes come off the BBQ they are VERY hot so please be careful, to take them off the vine easily use a fork to remove

Naan Bread Recipe (4 people)

Ingredients

• 1 cup of self raising flour
• 1 cup of plain Greek yoghurt, extra for dusting
• 1/2 tsp bicarbonate of soda
• optional: small sweet peppers, sliced thinly/ chilli powder

Method

1. Mix the Greek yoghurt, bicarb and flour until it binds. DO NOT add more flour to the mixture at this point. It's a very sticky mixture- it's meant to be like that. Put the dough on the work surface and cover with flour.
2. The mixture is very soft, its soothing for me to knead this mixture, it sticks to the surface so add a little flour as you go. You will only need to knead for 5 minutes
3. Sprinkle with flour and cut into quarters
4. Roll it out VERY carefully, it will stick to the work surface so handle gently, roll so it's about 2mm thick.
5. This bit was all about trial and error, I realised that the naan bread was very flimsy so I added a few of the sliced peppers, folded it in half and patted it down so it was even.
6. Add to the BBQ and cook for around 2 minutes each side, cooking times may vary but we are looking for a charred effect.

 Finger Lickin' Jerk Chicken

• I marinated three chicken breasts in a jerk marinate the morning of the BBQ, you do not need to add anything to this mixture and if you are sensitive to spice I recommend not to have it-it's VERY HOT.
• The chicken was put on the BBQ before the naan breads and took around 15 minutes to cook.
• You can buy the marinade from here

Assembling the Dish

I added a line of the avacado dip on the naan, sliced the jerk chicken at an angle, squeezed lime on the chicken and topped with blobs of the tomato peri dip and garnished with coriander and spring onions.

It was served with salad and ...well.. I was so proud of myself. The naan breads are melt-in-the-mouth and although the chicken is spicy the combination of the cool avocado dip and the tomato peri dip compliment the dish so well!

Just to note- you don't need to have a BBQ to make the chicken and naan breads, the chicken can be cooked in an oven at 180 degrees Celsius for around 20 minutes and the naan breads can be cooked on a frying pan (no need to add butter...unless you want to)

So now it's over to you... do you reckon you will make this recipe? The dips can be used for nachos too, I'd love to see your creations! Comment below to let me know!

Lots of love, Kimren xo