Sensibly Gourmet: Safaris, Chili-Lime Chicken and Uninspired Cuisine

And now we continue the South African adventures. Warning: lots of photos at the end.

After leaving the coast we headed to Swaziland where we spent 2 days staying in the Mlilwane Wildlife Sanctuary at Sondzela Backpackers. We enjoyed staying in cool rondavels, seeing wildlife from a bicycle, and exploring the Swazi culture. After that we headed to Kruger National Park, where we did self drive safaris and two guided drives. We were fortunate to see all of the Big 5 (African buffalo, Elephant, Rhino, Lion, and Leopard), named such because of their difficulty to hunt. We also saw many other amazing animals and birds.

The food in most of South Africa is best described as uninspired. It wasn't particularily bad, but it certainly wasn't unique or good. This is partially due to the country's complete lack of a national cuisine, except for a strong affinity for meat and braai. The mix of influences (Dutch, English, Indian and French) do not meld, and leave a scattered mess. So the recipe today is my kind of braai or barbeque, Chili-Lime Grilled Chicken.

Chili-Lime Grilled Chicken
Serves 2

3 tablespoons olive oil
1 tablespoon sirracha
1 lime, zested then juiced
1 teaspoon powdered ginger (you could also use fresh)
1 teaspoon rice wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 boneless-skinless chicken breasts

1. Combine oil, sirracha, lime zest, lime juice, ginger, vinegar, garlic, salt and pepper in a medium bowl.
2. Whisk until combined.
3. Add chicken breasts and coat with marinade.
4. Allow to sit at least 30 minutes, but up to 5 hours.
5. Heat grill or grill pan to medium-high.
6. Grill breasts 3-5 minutes each side until cooked through but still juicy (time will vary depending on the size of the chicken.
7. Allow to set 5 minutes before serving.