Cook it low and slow
Your coals should not be flaming at this point. Pick up a spatchcocked chicken (or do it yourself) – this allows the meat to cook more evenly and it also increases your surface area for that flavourful marinade. It’s also a good idea to cook it in the oven first and then finish it on the braai for 10 minutes or so. This way you can let is crisp up (but not dry out), and get that delicious smokey flavour we love so much.
Marinade it up
Chicken loves a marinade – to make your own, a combination of olive oil, lemon juice and seasoning is really all you need.
Some cuts, like wings, don’t necessarily require a marinade. Simply drizzle them with olive oil, season and braai until golden and cooked through, and serve with a hot sauce for dipping.
To prevent your sauce or marinade from dripping into the fire and smoking like crazy, make a DIY dripping tray by placing an aluminium baking tray between the coals and under the grill, in order to catch the sauce and juices.
If you’re into the idea of making a marinade and would like to try your hand at making your own, here are a few of our favourites:
- Abi’s last marinade recipe you’ll ever need is beyond easy to throw together and we’re almost convinced you’ll have everything you need in the pantry.
- Hannah’s smokey BBQ marinade is slightly more exotic but also easy to assemble, plus it will work for meats other than chicken. Ribs, anyone?
Put it on a stick
If all you’ve got is breasts, fear not, they make for excellent kebabs. Simply dice them up, brush them with a marinade and stick them on skewers. Need some inspiration?
- This peri peri marinade delivers a delicious spice kick.
- Did someone say sticky chicken kebabs? This recipe uses a cook-in curry sauce in an inspired way.
In the mood for a chicken braai now? Shop poultry at Woolworths.