I am looking for an interesting yet delicious main mail chicken recipe for the braai. I have found a few recipes but as yet, I have found nothing that blow my mind. All suggestions are welcome!
Loosen the chicken skin from the meat. Take real softened butter (th4e more the better) and mix it with lemon juice, lots of herbs, sauteed mushrooms and grated carrots(finely chopped) , a little bit of curry powder (optional – but delicious), or whatever your liking is.
Rub this mixture between skin and meat – pushing it in so that it reaches the chicken legs , etc.
Rub the outside of chicken of what’s left of butter mix and extra lemon juice. Leave in fridge until time for braai
In Weber I always use the indirect cooking method. Let it braai until done and the outside crisp.
ENJOY!!!!
Judy Louw
November 8, 2016
Try Woolworths Easy to cook Tuscan Herb chicken on the Weber……………its turns out perferct every time
Add some whole onion ,sweet potato and quartered butternut to complete a delicious meal
MichAel Pryke
November 1, 2016
Hi Andrea – so, you want a braai chicken recipe to blow your mind!
Of course, I have to make an assumption about what a mind-blowing meal tastes like – from your perspective – an intriguing challenge! For me, mind-blowing represents the perfect combination of flavour and texture – plus a surprise element … something unexpected and extremely pleasurable.
For starters, there are a couple of things about cooking chicken on a braai every braai-master knows – or should know! Firstly chicken cooked on a braai can be bland. Most of the flavour in a chicken comes from the fat in the skin – that’s why we all love good-old-fashioned oven-roast chicken. But on a braai, most of the fat gets burnt or renders off, leaving the the part with the best flavour steaming on the coals and not on the portion we serve. Secondly, it is difficult to cook chicken evenly throughout because of its irregular shape. In fact, it’s easier to do a whole bird rather than portions – but that’s another long conversation because I have so many wonderful techniques to share. Let’s stick with portions for today.
Here’s what I would do for something mind-blowing. It all starts with the quality of the bird – and I would never use anything other than Woolies chicken. Believe me, I have tried the rest and there’s no comparison. Then the prep … ideally use fresh bird – if frozen, allow to thaw naturally, never in a microwave – we do not want to lose any moisture or start the cooking process. Cut portions into pieces as evenly thick as possible – not always easy. Now for the real magic – a mind-blowing marinade that adds an exotic and unexpected flavour. I use ‘Burnt Gold’ which is a thick balsamic concentrate made in limited batches by 999 Gourmet Gold. It is truly the most awesome stuff – if you can get hold of it – try emailing 999gourmetgold@gmail.com. Marinade overnight in enough Burnt Gold to cover the portions fully. When you are ready to cook the next day (or even better, two days later) place the chicken and Burnt Gold in a pot on the stove and bring to a simmer for three minutes then turn of the heat leaving the pot on the stove until a medium-heat braai is ready. Coals are harder to control than gas and invariably we cook on too intense a heat. When ready, place the chicken portions on a raised level above the braai heat and turn frequently to prevent burning. Meanwhile crank the heat up under the pot of marinade and reduce by one third – you will end up with the elixir of the Pharaohs. a sticky, sweet, tangy mind-blowing sauce that will excite your taste buds like nothing before. When the chicken portions are cooked, arrange them on a platter and drown them with the sauce. Now stand back and say a little prayer – because from this moment forward, life for you will change!
Heather Dyers
October 11, 2016
SPATCH-COCK CHICKEN , GARLIC SLIVERS MIXED WITH OLIVE OIL, LEMON,LIME, SUNDRIED TOMATO , SOYA SAUCE ,FRESHLY CHOPPED GREEN CHILLIES AND DICED BACON GENEROUS QUANTITIES ACCORDING TO DESIRED TASTE, AND MARINADE OVERNIGHT.
PLACE BIRD ON MEDIUM HOT COALS HAVING DRAINED ALL JUICES ( REFRIDGERATE TO BE USED LATER FOR BASTING), AND SLOWCOOK BREAST SIDE DOWN FOR 30 MINUTES.
REMOVE BIRD AND LIFT SKIN CAREFULLY TO STUFF WITH BACON AND JUICES, RETURN TO COALS FLESH SIDE DOWN FOR NEXT 30 MINUTES BASTING GENEROUSLY WITHOUT BURNING.RETURN BIRD FOR 20 MINUTES LONGER TO CRISPEN SKIN AND ENJOY FALLING OFF THE BONE BEST BRAAI CHICKEN. BON APPETITE.
Sheila Ferguson
October 4, 2016
Season a whole chicken, and stuff the cavity with 1/2 a lemon and lots of rosemary. Pell and slice a couple of garlic cloves and make small slits in the skin and tuck in the garlic slices.
Braai in a kettle braai on indirect heat or , even better spit roast it.
The best possible way to eat roast chicken!!
Wilma
October 4, 2016
12 chicken pieces, thighs and drumsticks. rub with mix sea salt, freshly ground black peper. for marinade mix handful fresh mint chopped, 125 ml plain fat free greek yogurt (but I use woolies full cream) 10 ml garlic flakes rehydrated in boiling water and drained, 15ml honey, 10ml ground coriander and 10ml cumin. mix wel and marinate chicken pieces for at least 20 minutes. braai over medium to hot coals for 25-35 minutes.
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Wilma
October 4, 2016
oops, don’t know where all teh special characters come from ;-). another recipe to try is chicken breasts cubed or thighs. lemon wedges and fresh dhania to serve. for marinade: 1 tin cocnut cream, spring onions finally chopped, 4-6 peppadews chopped, 10ml garlic flakes soaked in water and drained, 10ml exotic thai seasoning, 5ml turmeric, finaly grated rind and juice of 2 small limes, sea salt to taste. combine all ingerdients, add chicken and coat. marinade for 2-3 hours. cook over medium heat fire.
Loosen the chicken skin from the meat. Take real softened butter (th4e more the better) and mix it with lemon juice, lots of herbs, sauteed mushrooms and grated carrots(finely chopped) , a little bit of curry powder (optional – but delicious), or whatever your liking is.
Rub this mixture between skin and meat – pushing it in so that it reaches the chicken legs , etc.
Rub the outside of chicken of what’s left of butter mix and extra lemon juice. Leave in fridge until time for braai
In Weber I always use the indirect cooking method. Let it braai until done and the outside crisp.
ENJOY!!!!
Try Woolworths Easy to cook Tuscan Herb chicken on the Weber……………its turns out perferct every time
Add some whole onion ,sweet potato and quartered butternut to complete a delicious meal
Hi Andrea – so, you want a braai chicken recipe to blow your mind!
Of course, I have to make an assumption about what a mind-blowing meal tastes like – from your perspective – an intriguing challenge! For me, mind-blowing represents the perfect combination of flavour and texture – plus a surprise element … something unexpected and extremely pleasurable.
For starters, there are a couple of things about cooking chicken on a braai every braai-master knows – or should know! Firstly chicken cooked on a braai can be bland. Most of the flavour in a chicken comes from the fat in the skin – that’s why we all love good-old-fashioned oven-roast chicken. But on a braai, most of the fat gets burnt or renders off, leaving the the part with the best flavour steaming on the coals and not on the portion we serve. Secondly, it is difficult to cook chicken evenly throughout because of its irregular shape. In fact, it’s easier to do a whole bird rather than portions – but that’s another long conversation because I have so many wonderful techniques to share. Let’s stick with portions for today.
Here’s what I would do for something mind-blowing. It all starts with the quality of the bird – and I would never use anything other than Woolies chicken. Believe me, I have tried the rest and there’s no comparison. Then the prep … ideally use fresh bird – if frozen, allow to thaw naturally, never in a microwave – we do not want to lose any moisture or start the cooking process. Cut portions into pieces as evenly thick as possible – not always easy. Now for the real magic – a mind-blowing marinade that adds an exotic and unexpected flavour. I use ‘Burnt Gold’ which is a thick balsamic concentrate made in limited batches by 999 Gourmet Gold. It is truly the most awesome stuff – if you can get hold of it – try emailing 999gourmetgold@gmail.com. Marinade overnight in enough Burnt Gold to cover the portions fully. When you are ready to cook the next day (or even better, two days later) place the chicken and Burnt Gold in a pot on the stove and bring to a simmer for three minutes then turn of the heat leaving the pot on the stove until a medium-heat braai is ready. Coals are harder to control than gas and invariably we cook on too intense a heat. When ready, place the chicken portions on a raised level above the braai heat and turn frequently to prevent burning. Meanwhile crank the heat up under the pot of marinade and reduce by one third – you will end up with the elixir of the Pharaohs. a sticky, sweet, tangy mind-blowing sauce that will excite your taste buds like nothing before. When the chicken portions are cooked, arrange them on a platter and drown them with the sauce. Now stand back and say a little prayer – because from this moment forward, life for you will change!
SPATCH-COCK CHICKEN , GARLIC SLIVERS MIXED WITH OLIVE OIL, LEMON,LIME, SUNDRIED TOMATO , SOYA SAUCE ,FRESHLY CHOPPED GREEN CHILLIES AND DICED BACON GENEROUS QUANTITIES ACCORDING TO DESIRED TASTE, AND MARINADE OVERNIGHT.
PLACE BIRD ON MEDIUM HOT COALS HAVING DRAINED ALL JUICES ( REFRIDGERATE TO BE USED LATER FOR BASTING), AND SLOWCOOK BREAST SIDE DOWN FOR 30 MINUTES.
REMOVE BIRD AND LIFT SKIN CAREFULLY TO STUFF WITH BACON AND JUICES, RETURN TO COALS FLESH SIDE DOWN FOR NEXT 30 MINUTES BASTING GENEROUSLY WITHOUT BURNING.RETURN BIRD FOR 20 MINUTES LONGER TO CRISPEN SKIN AND ENJOY FALLING OFF THE BONE BEST BRAAI CHICKEN. BON APPETITE.
Season a whole chicken, and stuff the cavity with 1/2 a lemon and lots of rosemary. Pell and slice a couple of garlic cloves and make small slits in the skin and tuck in the garlic slices.
Braai in a kettle braai on indirect heat or , even better spit roast it.
The best possible way to eat roast chicken!!
12 chicken pieces, thighs and drumsticks. rub with mix sea salt, freshly ground black peper. for marinade mix handful fresh mint chopped, 125 ml plain fat free greek yogurt (but I use woolies full cream) 10 ml garlic flakes rehydrated in boiling water and drained, 15ml honey, 10ml ground coriander and 10ml cumin. mix wel and marinate chicken pieces for at least 20 minutes. braai over medium to hot coals for 25-35 minutes.
!
”
#$
!
%
&
‘
(
%#
)
*
‘
‘
oops, don’t know where all teh special characters come from ;-). another recipe to try is chicken breasts cubed or thighs. lemon wedges and fresh dhania to serve. for marinade: 1 tin cocnut cream, spring onions finally chopped, 4-6 peppadews chopped, 10ml garlic flakes soaked in water and drained, 10ml exotic thai seasoning, 5ml turmeric, finaly grated rind and juice of 2 small limes, sea salt to taste. combine all ingerdients, add chicken and coat. marinade for 2-3 hours. cook over medium heat fire.