Category: Chicken Braai Recipes

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

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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

  • Whisk all the marinade ingredients in a bowl until the sugar has dissolved.
  • Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.
  • 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.
  • Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).
  • Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.
  • Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Braai Chilli chicken wings

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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

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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.
  2. Pour the beer over top & season with the kosher salt.
  3. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
  4. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
  5. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
  6. 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.
  7. Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  8. If using a gas braai, begin preheating at least 15 minutes before grilling.
  9. 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.
  10. 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.
  11. Arrange the wings as close to the fire as possible without being over the direct heat.
  12. Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
  13. 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.
  14. Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
  15. 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.
  16. 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.

Garlic Chili Braai Chicken Wings

braai chicken wings best recipes

Ingredients

  • 1/3 c. extra-virgin olive oil
  • 1/3 c. low-sodium soy sauce
  • 1/4 c. honey
  • 1/4 c. chili garlic sauce
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 tbsp. freshly minced ginger
  • 1 KG. chicken wings

Directions:

  1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture.
  2. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
  3. Preheat braai to at least 200°c . Remove wings from marinade and place on braai.
  4. Cover and bake until golden and crispy, 50 to 60 minutes, flipping wings constantly throughout.
  5. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
  6.  Brush sauce over wings and braai until caramelized, 2 to 3 minutes.

Garlic and Herb Braai Chicken Wings

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Ingredients

  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 5 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 2 tsp Italian seasoning, dried
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon, zested (no juice, zest only)
  • 3/4 cup olive oil
  • 2 lbs chicken wings, party style
  • minced parsley, for garnish

Instructions

  1. Combine all of the ingredients for the marinade in a large bowl and whisk together.
  2. Add the chicken wings and toss well to coat. Cover the bowl or transfer the wings and marinade to a large ziplock bag and chill for at least four hours or overnight.
  3. Remove the chicken wings from the marinade and pat lightly. Heat a grill to medium heat and lay the wings in a single layer on the grate.
  4. Close the braai and cook for 15 – 20 mins, turning occasionally. Reduce the heat to medium/low midway through cooking.
  5. Serve garnished with minced parsley if desired.

Pickle-Brined Chicken Wing Braai

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Ingredients:

  • 1 kg. chicken wings
  • 240 ml pickle juice
  • 2 tbsp. bourbon
  • 2 tbsp. honey
  • 1 tbsp. brown sugar
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • Salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped dill
  • Sliced pickles, for serving

Directions

  1. In a large bowl, combine wings and pickle juice. Let marinate in fridge at least 1 hour and up to 4 hours. Drain wings and pat dry.
  2. Preheat oven to 220°C and line a large rimmed baking tray with a metal rack. In a small bowl, whisk together bourbon, honey, brown sugar, and spices and season with salt and pepper.
  3. Toss the wings in bourbon-honey, then transfer to prepared baking tray. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
  4. Transfer baked wings to a serving plate and sprinkle with dill. Serve with pickles and a dipping sauce.

Spicy Apricot Glazed Wing Braai

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Ingredients:

  • Vegetable oil, for rack
  • 900 g chicken wings
  • 2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 210 g apricot jam
  • 60 ml reduced-sodium soy sauce
  • 60 g sriracha
  • 2 tbsp. sesame seeds
  • 2 tbsp. butter
  • 4 tsp. garlic cloves, grated or crushed
  • 2 tsp. fresh ginger, grated or crushed
  • 1 1/2 tsp. Chinese five spice powder
  • 2 tbsp. lime juice
  • 2 tsp. toasted sesame oil
  • Thinly sliced spring onions and/or coriander leaves, for garnish
  • Lime wedges, for serving

Directions

  1. Line a baking tray with aluminium foil and fit with a wire rack. Add about a teaspoon vegetable oil to a piece of paper towel and grease the wire rack.
  2. In a large bowl, combine wings, salt, and baking powder and toss to coat. Place on prepared rack, making sure that no wings are touching. Place in the refrigerator uncovered, ideally for at least 8 hours, and no more than 24.
  3. When ready to cook, preheat braai to 220°C.
  4. In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
  5. When oven is preheated, place wings on braai and cover, bake for 40 minutes, whilst turning the wings sporadically, being careful not to let them burn.
  6. Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
  7. Add jam mixture to pan and cook, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in lime juice and sesame oil. Transfer sauce to a large bowl.
  8. Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.

Balsamic Glazed Braai Wings

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Ingredients:

  • 900 g chicken wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Italian seasoning
  • Salt
  • Freshly ground black pepper
  • 300 ml balsamic vinegar
  • 2 tbsp. honey
  • 3 cloves garlic, crushed
  • Caesar dressing, for dipping (optional)

Directions

  1. Preheat braai to 220ºC
  2. . In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.
  3. Place wing on braai wire rack and cover to bake, until golden and crispy, 55 minutes to 1 hour.
  4. Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced, 10 minutes.
  5. Transfer braai baked wings to a large bowl and toss with balsamic. Return to rack and grill until caramelised, about 5 minutes.
  6. Serve with caesar dressing, if using.

Mango Habanero Chicken Wing Braai

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Ingredients:

  • 16-18 Chicken Wings
  • ½ Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Tsp Ground Cumin
  • 1 Mango
  • 1-2 Habanero Chilli Peppers
  • 30g (~½ Cup) Coriander
  • 1 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 80g (¼ Cup) Honey

Directions

  1. Cut the chicken wings into winglets and drummettes.
  2. Place season the chicken with the salt, baking powder, and cumin and toss to coat well.
  3. Have your braai set up with both a direct and indirect heating section with a temperature of around 250°C
  4. Place the wings on the indirect heat section of the braai, presentation side up, close the lid and cook for 25-30 minutes.
  5. Open the braai and check that the internal temperature of the chicken has reached 70°C, if not give it a little more cooking time.
  6. Remove the chicken and place it in a bowl.
  7. Add 125ml (½ Cup) of the glaze to the wings and using a spoon toss them around to coat.
  8. Return the chicken to the direct heat side of the BBQ and give them a minute or two on each side to go sticky and caramelise.

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