Braaied chicken doesnt have to be stringy and flavourless – use the right technique and it will be perfectly juicy and have shatteringly crispy skin.
And, of course, it will taste great, too. To show you how it is done, we have shared our favourite braaied chicken recipes, from a simple tandoori and kebabs to wings.
Crispy and succulent tandoori chicken
Serves: 2
Ingredients
2 x 250g chicken leg quarters
1¼ tsp ground ginger
4 fat garlic cloves, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
1 tsp Kashmiri chilli powder or paprika
½ tsp turmeric powder
60g full-fat natural yoghurt
Juice of half a lime
Salt to taste
1 tbs vegetable oil
Butter or ghee to serve
Method
Skin the chicken, make three parallel sideways slits – two on the thigh and the leg – and place in a rectangular dish and season.
Mix ginger and garlic into a small mixing bowl. Add the spice powders, the yoghurt, and half the lime juice and stir into a smooth paste. Add salt to your taste.
Smother the chicken leg portions with the marinade, making sure they are well coated. Seal the dish with cling film and chill. Marinade for at least four hours.
Take the marinating chicken out of the fridge and bring it to room temperature before you’re ready to eat. Mix the remaining lime juice and oil, using this to baste the chicken every 10 minutes as it cooks on a charcoal braai.
They will take 10 minutes first in the hottest part of the braai, then a good half an hour to get charred and cooked through on the cooler edges. But make sure you open one and check that the chicken juices run clear (not pink) before feeding people.
Chicken kebabs
Ingredients
2 onions, cut into 1cm squares
8 chicken breasts, on bone with skin
250ml dried apricot halves
12 wooden skewers, soaked in water
1 packet Royco chicken marinade
20ml medium curry powder
3ml turmeric
5ml fresh ginger, grated
3ml dried chilli
Method
Microwave onions for 1 minute.
Cut the chicken breasts off the bone, then cut into 2cm cubes, keeping the skin on.
Thread chicken cubes onto the skewers, alternating with the onion squares and apricots.
Prepare the marinade according to packet instructions. Add the curry powder, turmeric, ginger and chilli. Marinate the sosaties for 20 minutes.
Braai the sosaties on the coal for about 15 minutes, turning and basting frequently.
Serve immediately.
Tip: The chicken skin is important in this recipe as it adds moisture to the kebabs. The kebabs can be made a day ahead (as far as step 3) but marinate for only 20 minutes before cooking.
Garlic and herb braai chicken wings
Ingredients
Marinade
½ cup white wine vinegar
½ cup white wine
5 cloves garlic, smashed
8 sprigs fresh thyme
¼ cup fresh parsley, chopped
½ tsp red pepper flakes
2 tsp Italian seasoning, dried
1 tsp sugar
2 tsp salt
¼ tsp black pepper
1 lemon, zested (no juice, zest only)
¾ cup olive oil
1 kg chicken wings
Minced parsley, for garnish
Method
Combine all the ingredients for the marinade in a large bowl and whisk together.
Add the chicken wings and toss well to coat. Cover the bowl or transfer the wings and marinade to a large Ziploc bag and chill for at least four hours, or overnight.
Remove the chicken wings from the marinade and pat lightly.
Braai for 15 to 20 minutes, turning occasionally.
Serve garnished with minced parsley, if desired.
Recipes: Indepdendent Media archives.