Category Archives: Chicken Braai Recipes Ideas

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Moroccan honey BBQ chicken thighs

Ingredients

  • 8 whole chicken thighs
  • 2 tbsp ras el hanout
  • 2 tbsp runny honey
  • 1 tbsp sea salt flakes
  • 1 lemon, juiced
  • 3 cloves garlic, bashed
  • 2 bay leaves
  • 2 tsp dried chilli flakes

Directions

  1. Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
  2. Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side.
  3. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch).
  4. Put back directly over the coals for a final 5 minutes to get really charred and crisp.
  5. Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.

Spicy chicken & pineapple sosatie braai

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  2. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  3. Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
  4. Put the chicken meat onto six skewers and cook over direct braai heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  5. Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Sticky BBQ braai Chicken Wings

Ingredients

  • 18 chicken wings
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon cayenne
  • cooking spray

  • Sauce

  • 1 cup barbecue sauce, preferably Hickory Smoke Flavor
  • 1⁄2 cup honey
  • 2 tablespoons ketchup
  • 2 tablespoons hot sauce
  • 4 tablespoons butter
  • 1⁄2 teaspoon garlic powder

Directions

  • Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the braai to over 200´c
  • Place the wings in a single layer on braai
  • Cook for 20-25 minutes, depending on the size of the wings, turning frequently.
  • While they are braaiing, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
  • When the wings are done on the braai, carefully dip them in the sauce, and place them back on the braai for another 5 minutes, or until the sauce is bubbling.

Sriracha Honey Wings Braai Foil Pack

Ingredients

  • 1 tbsp. sriracha
  • 1/2 tbsp. honey
  • 1/2 tbsp. soy sauce
  • 1/2 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. sesame seeds
  • 10 split chicken wings
  • 1 green onion, thinly sliced for garnish
  1. Tear 2 pieces of foil that are about 12-inch by 8-inch and stack them on top of each other.
  2. Step 2Combine all ingredients except for chicken and green onion in zip-lock bag.
  3. When fully combined, toss chicken in and allow to marinate for 30 minutes in fridge.
  4. Remove wings from bag and place on center of foil. When ready to cook, place sealed packet on hot grill or over fire for about 25 to 30 minutes, flipping 2 to 3 times throughout.
  5. Remove packet from grill and pierce with knife or fork to allow steam to escape. Unfold packet, garnish with green onion and enjoy.

Hawaiian Chicken Braai Foil Packs

Ingredients

  • 1 c.classic BBQ sauce
  • 1/4 c.reduced-sodium soy sauce
  • 1/4 c.extra-virgin olive oil
  • 1/4 c.chopped cilantro, divided
  • 1/4 c.sliced onions, divided
  • 2 tbsp.lemon juice
  • 1 tbsp.smoked paprika
  • 2 tbsp.grated fresh ginger, from a 1″ piece
  • 1clove garlic, minced
  • Kosher salt
  • 1 tbsp.freshly ground black pepper, divided
  • 1red bell pepper, stem and seeds removed, sliced 1″ thick
  • 1red onion, halved and sliced 1″ thick
  • 2 c.cubed fresh pineapple
  • 4boneless, skinless chicken breasts (2 to 3 pounds total)

Directions

    1. Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
    2. Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
    3. Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
    4. Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.

BBQ braai Chicken breast

Ingredients

  • 2 c. barbecue sauce
  • Juice of 2 limes
  • 2 tbsp. honey
  • 1 tbsp.hot sauce
  • Kosher salt
  • Freshly ground black pepper
  • chopped chilli if you like heat
  • 1 lb.boneless skinless chicken breasts (or drumsticks)
  • Vegetable oil, for grill

Directions

  1. In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.
  2. Add chicken to bowl and toss until coated.
  3. Heat braai to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

Chicken kebabs

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well.
  2. Set aside to marinate for 1 hour.
  3. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  4. Barbecue the pineapple slices until lightly charred on both sides.
  5. Once cool enough to handle, dice the flesh, discarding the tough cores.
  6. Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  7. Top the pineapple with the mint, sesame seeds and red chillies.
  8. Serve with the chicken and rice.

BBQ fish sauce wings

Ingredients

  • 1kg chicken wings, tips removed and cut in half at the joint
  • vegetable oil
  • 2 limes, cut into wedges

Marinade

  • 100ml fish sauce
  • 150g caster sugar
  • 6 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 1 lime, juiced

Method

  • STEP 1

    Whisk all the marinade ingredients in a bowl until the sugar has dissolved.

  • STEP 2

    Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.

  • STEP 3

    Remove the wings and pat dry with kitchen paper. Add the marinade ingredients to a pan and bring to a boil over a medium heat. Simmer for 5-10 minutes until syrupy.

  • STEP 4

    Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).

  • STEP 5

    Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.

  • STEP 6

    Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.

  • STEP 7

    Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Braai Chilli chicken wings

Ingredients

  • 4 tsp ground cumin
  • 4 tsp paprika
  • 4 tsp cayenne pepper
  • 2 tsp fine sea salt
  • crushed to make 1 /4 tsp black peppercorns
  • 30 chicken wings, tips removed and jointed
  • a big handful oregano, chopped

YOGURT SAUCE

  • 6 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 300g natural yogurt

Directions

  1. Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  2. For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.Combine the spices, salt and pepper in a bowl.
  3. Toss the wings with 3 tbsp of this mixture in another bowl.
  4. Cook the wings on the cooler side of the braai, with the lid closed, for 30 minutes, turning halfway through.
  5. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping.
  6. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices.
  7. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.

Best-Ever Braai Chicken Wings

Ingredients

  • 3 pounds fresh chicken wing sections
  • 1-2 beers of choice
  • 2 teaspoons kosher salt
  • 3/4 cup Buffalo Hot Wing Sauce
  • 4 tablespoons melted unsalted butter
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon smoked paprika
  • for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.

Instructions

  1. Brine the chicken wings in beer: Place the chicken wings in a large airtight container or resealable plastic bag. Pour the beer over top & season with the kosher salt.
  2. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
  3. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
  4. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
  5. Grill prep: About 30 minutes before you’re ready to braai, pull the wings out of the refrigerator to come to room temperature for more even grilling.
  6. Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas braai, begin preheating at least 15 minutes before grilling.
  7. If using charcoal, light the charcoal at least 30 minutes prior to grilling. This is also a great time to mix up the buffalo sauce – simply add the Hot Sauce, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
  8. Grill the wings with indirect heat: Once the braai is hot, place the brined chicken wings on the indirect side of the braai, shaking off & discarding any excess beer brine.
  9. Arrange the wings as close to the fire as possible without being over the direct heat.
  10. Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
  11. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa.
  12. Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
  13. If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
  14. Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.