Main Meals

Pickle-brined chicken on the braai with ranch dressing

By Abigail Donnelly
4
Easy
15 minutes, plus 3 hours’ marinating time
35 minutes

This is my take on deep-fried chicken – done on the braai. It’s a great weekday option. Make sure you keep a medium heat going otherwise the chicken won’t cook evenly.

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Ingredients

Method
    For the marinade, mix:

  • 1 cup buttermilk
  • 3 T olive oil
  • 3 T pickle juice
  • 1 t onion salt
  • white pepper, to taste
  • 4 - 6 free-range chicken breasts
    • For the ranch dressing, mix:

  • 1 cup Woolworths double-thick plain yoghurt
  • 1/2 cup good-quality mayonnaise
  • 1 T lemon juice
  • 2 T dill, roughly chopped
  • 1 garlic clove, minced
  • sea salt and freshly ground black pepper, to taste
  • 2 heads Woolworths Crunchita lettuce
  • 1 cucumber, finely chopped
  • 10 green olives, for serving

Method

Ingredients

1. Marinate the chicken for at least 3 hours; overnight is better. Braai over a medium heat until cooked through, turning occasionally, it should take 6 minutes per side.
2. Slice the chicken into chunks and serve with the lettuce, cucumbers, olives and ranch dressing.

Find more braai recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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