Category: Chicken Braai Recipes

Mongolian chicken braai sosaties

Mongolian chicken braai sosaties, a delicious and flavorful dish perfect for your braai (barbecue) gatherings:

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil
  • Bamboo skewers, soaked in water for 30 minutes

Directions:

  1. In a bowl, whisk together the soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
  2. Place the chicken pieces in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well-coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
  3. Preheat your braai (barbecue) to medium-high heat.
  4. Thread the marinated chicken pieces onto the soaked bamboo skewers, dividing them evenly among the skewers.
  5. Place the chicken sosaties on the preheated braai grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
  6. While grilling, baste the sosaties with the remaining marinade to enhance the flavor and keep the chicken moist.
  7. Once the chicken is cooked, remove the sosaties from the grill and let them rest for a few minutes.
  8. Serve the Mongolian chicken braai sosaties hot, garnished with chopped spring onions or sesame seeds for extra flavor and visual appeal. They pair well with steamed rice or a fresh salad.

Enjoy the tantalizing taste of Mongolian chicken braai sosaties, combining sweet, savory, and tangy flavors, for a delightful addition to your braai menu!

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.

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.

Sweet Chili–Peach BBQ Glazed Chicken Braai

Ingredients

  • 5 peaches, sliced in half and pitted, divided
  • 1/2 c. sweet chili sauce
  • Juice and zest of 1 lime
  • 8 green onions
  • bamboo skewers, soaked in water
  • 2 red onions, sliced into 3/4″ rings
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 4kg. bone-in skin-on chicken thighs

Directions

  1. In a blender add 1 peach (roughly chopped), sweet chili sauce, and lime juice and zest; pulse and blend until smooth, then transfer to a small bowl. On a rimmed sheet pan place remaining peaches cut side up with green onions.
  2. Skewer onions through center and place on sheet pan. Lightly drizzle with olive oil and toss until coated. Season with salt and pepper.
  3. Preheat grill on medium-high. Meanwhile, rinse chicken and pat dry throughly. On a separate rimmed sheet pan place chicken and drizzle with olive oil; season with salt and pepper.
  4. Place chicken on grill and cook covered for 10 minutes. Flip chicken and add peaches, green onions, and onions to grill. Cover for 5 minutes and flip peaches and vegetables.
  5. When chicken reaches an internal temperature of 70 to 75°, brush glaze on chicken. Flip chicken until glazed and browned on both sides and internal temperature is 85°; total cooking time for chicken is about 25 minutes. Peaches and vegetables should have dark grill marks and be slightly charred; cooking time is 8 to 10 minutes.
  6. Transfer to a large platter and serve with remaining glaze.

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

For more similar delicious braai recipes click here! more recipes…

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

For more similar excellent chicken wing braai recipes and chicken braai recipes click here! more recipes…

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.