Category: Chicken Braai Recipes

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

• 4 chicken Marylands
• 1/2 cup (75g) white sesame seeds
• 1 tbs white (shiro) miso paste
• 1/3 cup (80ml) sesame oil
• 2 tbs white wine vinegar
• 4 Lebanese cucumbers
• 1 tbs olive oil
• Dill sprigs and lemon cheeks, to serve

MARINADE

• 500g thick Greek-style yoghurt
• 1/2 bunch oregano, leaves picked
• 3 garlic cloves, finely chopped
• 1 long red chilli, seeds removed, finely chopped

Directions

1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
4. Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

• 2 tbs coconut oil
• 1 lemongrass stalk (inner core only), finely chopped
• 2 garlic cloves, finely grated
• 5cm piece ginger, finely grated
• 1/2 red onion, finely chopped
• 1/2 tsp dried chilli flakes
• 2 tsp coconut sugar
• 2 tsp tamarind paste
• 2 tbs tamari
• 1/2 cup (125g) almond butter
• Juice of 3 limes
• 1/2 Chinese cabbage (wombok), finely shredded
• 1/4 red cabbage, finely shredded
• 2 kale leaves, finely shredded
• 1/4 cup (35g) sesame seeds, toasted
• 2 tsp sesame oil
• 8 (800g) chicken thigh fillets, cut in half

Directions

1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
2. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
3. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
4. Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
5. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
6. Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
7. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

For more the best summer braai recipes click here! more recipes…

Ingredients:

• 8 bone-in free-range chicken thighs
• 2 tbsp Pimm’s No. 1
• 1 tbsp tamari or soy sauce
• 1 garlic clove, crushed
• 2 tsp grated fresh ginger
• 1 tsp brown sugar
• 1 tsp white miso paste

For the Pimm’s glaze

• 100ml Pimm’s No. 1
• 2 tbsp orange marmalade
• 2 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 1 tsp white miso paste

For the strawberry and cucumber salad

• 300g strawberries, sliced
• 1 cucumber, diced
• ½ small red onion, finely diced
• Small bunch basil, leaves picked
• 2 tbsp extra-virgin olive oil
• 1 tbsp Pimm’s No. 1
• 2 tsp each lemon, lime and orange juice
• 1 tsp sugar

Directions

1. Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
2. Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar.
3. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
4. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper.
5. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
6. For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

•  2–2.5kg whole free-range chicken
• Steamed rice and lime wedges to serve

For the marinade

• 3 tbsp chopped coriander, roots and stalks
• 1 garlic bulb, cloves peeled
• 2 tbsp light brown sugar
• 30g fresh turmeric, grated (see Know-how)
• 2 tsp white peppercorns
• 3 tbsp fish sauce
• 1 tsp dark soy sauce

For the nam jim jaew

• 1 tbsp glutinous (sticky) rice
• 2 small Thai shallots (or 1 regular shallot), thinly sliced
• 1 spring onion, green part only, thinly sliced
• 2 tbsp fish sauce
• 1-2 tbsp light brown sugar
• 3-4 tbsp lime juice
• 1 tbsp chilli flakes (or to taste)

Directions

1. To make the marinade, pound the coriander roots and stalks, garlic, sugar, turmeric and peppercorns to a paste in a pestle and mortar, then mix in the fish sauce and soy sauce.
2. Spatchcock the chicken by cutting either side of the backbone with kitchen scissors. Remove the bone, turn the bird over, then open it out and press down firmly with the heel of your hand to flatten). Rub the marinade all over the chicken, then cover and marinate in the fridge overnight.
3. Toast the glutinous rice in a pan or wok over a medium heat for about 10 minutes, stirring continuously to stop it burning. It should have an even golden colour. Let the rice cool, then grind to a coarse powder in a spice grinder/pestle and mortar. You want to retain some of the crunchy texture, so take care not to grind it too finely.
4. When you’re ready to cook, prepare the barbecue for indirect cooking with the coals banked to one side. When the coals are ready, almost close the vents, leaving just a small gap at the top and the bottom. Wipe any large clumps of marinade off the chicken and cook the bird away from the coals, breast side up, with the legs facing towards the hotter side, for 1½ hours. You may need to move the chicken during cooking so it barbecues evenly.
5. To make the nam jim jaew, combine all the ingredients with the toasted rice powder in a bowl. Let the chicken rest somewhere warm for 15 minutes before serving it with the dipping sauce, steamed rice and lime wedges.

For more of the best chicken braai recipes click here! more recipes…

Ingredients:

• 1.6kg whole chicken, butterflied
• 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
• 1 cup (280g) thick Greek-style yoghurt
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Lime wedges, to serve

Directions

1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over the chicken.
2. Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
3. Preheat a braai with a hood to medium-high.)Remove chicken from the fridge 30 minutes before cooking.
4. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden.
5. Turn and cook for a further 5 minutes or until golden. Close barbecue hood and reduce heat to medium. Cook for 30-40 minutes. Rest, loosely covered with foil, for 10 minutes.
6. Season grilled chicken with salt and serve with lime.

For more of the best chicken braai recipes click here! more recipes…

Ingredients:

• 4 Chicken Drumsticks 
• 1/2 cup (75g) white sesame seeds
• 1 tbs white (shiro) miso paste
• 1/3 cup (80ml) sesame oil
• 2 tbs white wine vinegar
• 4 Lebanese cucumbers
• 1 tbs olive oil
• Dill sprigs and lemon cheeks, to serve

MARINADE

• 500g thick Greek-style yoghurt
• 1/2 bunch oregano, leaves picked
• 3 garlic cloves, finely chopped
• 1 long red chilli, seeds removed, finely chopped

Directions

1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
4. Heat a barbecue or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

• 450g chicken thigh fillets, cut into 3cm pieces
• 1 medium eggplant, cut into 3cm pieces
• 6 sprigs curry leaves
• 1/3 cup (100g) eggplant pickle (from Indian/asian supermarket)
• 3 tsp garam masala (Indian spice mix)
• 1 garlic clove, finely chopped
• 4cm piece (20g) ginger, finely chopped
• 1/4 cup (60ml) sunflower oil
• Thinly sliced long green chilli & nigella seeds, to serve

CORIANDER AND GREEN CHILLI DRESSING

• 1/3 cup (95g) Greek yoghurt
• 1/2 bunch coriander, stalks and leaves chopped
• Juice of 1 lime
• 1 long green chilli, chopped

Directions

1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.
3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.
4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

• 1/4 c. balsamic vinegar
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. brown sugar
• 3 cloves garlic, minced
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 4 chicken breasts
• Kosher salt
• Freshly ground black pepper
• Freshly chopped parsley, for garnish

Directions

1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 
3. Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 
4. Garnish with parsley and lemon wedge before serving.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

• 5 tbsp Nandos Peri Peri
• 5 cloves garlic
• ¼ cup wine vinegar
• 1 tsp sea salt
• 2 tsp olive oil
• Juice of 1 lemon
• 1 chicken
• 1/2 tspn Finely chopped rosemary

Directions

1. Grind the spices. Place all ingredients, except the chicken in a bowl and mix well.
2. Cut the back of the chicken, applying pressure on the breast to flatten the chicken.
3. Rub the chicken with the blend and ideally let marinate for 12 to 24 hours refrigerated.
4. Heat the braai to medium and place the chicken on the grill, turning it over occasionally.
5. Grill the chicken for approximately 1 hour, using a brush to apply the marinade during cooking.
6. Remove from the grill and leave to cool for 5 minutes