Chicken Braai Recipes

Southern style Lemonade Chicken Braai

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Ingredients:

½ (170ml) can frozen lemonade concentrate, thawed (about 3/4 cup)
½ cup soy sauce
1 teaspoon seasoned salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
2 (1.5-kg.) whole chickens, cut up
Lemon slices

Directions

Preheat braai to medium (250 to 300°c). Stir together concentrate, soy sauce, seasoned salt, celery salt, and garlic powder.
Braai the chicken, covered, until skin begins to brown, 5 to 7 minutes. Brush with lemonade mixture, and grill, covered, turning and basting often, until a meat thermometer inserted in thickest portion registers 80°C, 20 to 25 minutes. Serve with lemon.

Chicken Braai Thighs with White Barbecue Sauce

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Ingredients:

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
10 skin-on, bone-in chicken thighs (about 1.5kg´s.)
White Barbecue Sauce

Directions

Instructions Checklist

Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.
Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

White Barbecue Sauce.

1 ½ cups mayonnaise
¼ cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Directions

Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

Asian Spicy Chicken Braai Wings

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Ingredients:

½ cup gochujang
2 tablespoons toasted sesame oil
2 tablespoons honey
1 tablespoon grated fresh ginger
3 large garlic cloves, grated
4 pounds chicken wings, separated into flats and drumettes, wing tips discarded
¼ cup chopped scallions
1 tablespoons toasted sesame seeds

Directions

Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.
Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.

Thai Chicken Braai Skewers with Peanut Sauce

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Ingredients:

Chicken Skewers

1 tablespoon minced garlic (about 6 cloves)
1 tablespoon minced fresh ginger (a 1- to 2-inch piece of ginger, peeled)
1 tablespoon minced lemongrass (a 4-inch piece of lemongrass about 1/4 inch wide)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon lime zest
2 tablespoons s fresh lime juice
1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
6 metal or wooden skewers
vegetable or canola oil
butter lettuce or cooked rice to serve

Peanut Sauce

1/2 cup peanut butter
5 1-inch chunks fresh pineapple
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 tablespoon minced fresh ginger
1 teaspoon chili garlic paste
1 shallot (chopped)
1 teaspoon lime zest
2 tablespoons fresh lime juice

Garnish

chopped peanuts
chopped green onions
chopped fresh cilantro
chopped fresh basil
chopped fresh mint
minced red onion

Directions

In a large resealable plastic bag, combine the garlic, ginger, lemongrass, fish sauce, soy sauce, lime zest, and lime juice. Cut the chicken thighs into strips and add them to the bag.
Massage the chicken to make sure it is well coated. Place the bag in the refrigerator and marinate the chicken for 30 to 60 minutes, turning the chicken every 15 minutes.
If you are using wooden skewers, put them in water to soak for 30 minutes.
While the chicken marinates, make the peanut sauce. In a food processor, combine the peanut butter, pineapple, soy sauce, water, fish sauce, hoisin sauce, shallot, ginger, chili garlic paste, lime zest, and lime juice. Pulse until combined and smooth.
Once the chicken finishes marinating, preheat the grill to 450 degrees. Then thread the chicken onto the skewers. Rub the grill grates with vegetable or canola oil.
Grill the chicken skewers until the internal temperature reaches 165 degrees, about 4 to 5 minutes per side.
Serve the skewers over lettuce or rice and top with the chopped peanuts, green onions, cilantro, basil, mint, red onions, and peanut sauce.

Smokey Chicken Braai with Fresh Herb

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Ingredients:

6 tablespoons olive oil
1/4 cup peanut oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
4 teaspoons dark brown sugar
4 teaspoons Worcestershire
1 garlic clove, minced
2 teaspoons table salt
1/2 teaspoon black pepper
1 (3- to 3 1/2-lb.) whole chicken, halved
1 cup hickory chips

Directions

Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.
Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°. (Go to southernliving.com/bbqchicken for gas grill instructions.)
Place chicken, skin-side up, in a 13- x 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.
Grill, covered with grill lid and maintaining internal temperature at 200°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken.

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Spiced Greek Chicken Braai Kebabs

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Ingredients:

1 tablespoon tomato paste
2 teaspoons ground coriander
4 tablespoons olive oil, divided
4 teaspoons kosher salt, divided
2 pounds boneless, skinless chicken thighs, cut crosswise into 1-inch strips
1 cup plain whole-milk Greek yogurt
¼ cup chopped fresh mint
1 pint (10 oz.) cherry tomatoes
1 medium-size red onion, cut into 1-inch wedges
4 (6-inch) pita bread rounds

Directions

Whisk together tomato paste, ground coriander, 3 tablespoons of the oil, and 2 teaspoons of the salt in a medium bowl until combined. Add chicken; toss until evenly coated. Set aside.
Preheat a grill to medium (200C). Stir together yogurt, mint, and 1 teaspoon of the salt in a medium bowl until combined. Chill until ready to serve.
Thread tomatoes and onion wedges alternately onto 4 (8-inch-long) skewers. Thread chicken onto 4 separate skewers.
Discard remaining marinade. Arrange chicken skewers on 1 half of a baking sheet lined with aluminum foil; arrange vegetable skewers on other half. Drizzle vegetables with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt.
Place chicken skewers on well-oiled grill grates. Grill, covered, until lightly charred and a thermometer inserted into thickest portion of meat registers 165°F, 12 to 15 minutes, rotating halfway through cook time.
Remove from grill. Add vegetable skewers to grates. Grill, covered, until charred and some tomatoes have burst, 3 to 4 minutes per side. Remove from grill.
Wrap pita tightly in aluminum foil. Place on grates; grill until warmed, 2 minutes.
Serve pitas and skewers alongside yogurt sauce.

Buttermilk-and-Honey Chicken braai kebabs

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A buttermilk marinade ensures tender meat and juicy flavor for your next braai.

Ingredients:

1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons honey
1 cup buttermilk
1/2 small sweet onion, grated
6 garlic cloves, minced
1 tablespoon cracked black pepper
2 1/4 teaspoons salt, divided
1.5 kg skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
10 (6-inch) wooden or metal skewers
Vegetable cooking spray
Grilled lemon halves
Basil Pesto

Directions

Instructions Checklist

Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 220c (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.

Sweet and spicey Chicken Braai

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Ingredients:

4 boneless skinless chicken breast, or 8 boneless thighs
2 cloves garlic, minced
1/2 tsp ground ginger
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
1/4 cup sweet thai chili sauce
2 Tbsp honey
1 lime (optional)
2 green onions (for garnish)

Directions:

Combine garlic, ginger, soy sauce, apple cider vinegar, sriracha sauce, chili sauce, and honey in a medium bowl. I doubled the recipe because I was cooking for a crowd!
Fillet the chicken if you are using breasts – or, you can place them (one by one) in a large ziplock bag and pound them flat using a rolling pin or mallet. This makes them cook a little faster on the grill, which helps when grilling with a sweet sauce that can char.
Place the chicken in a large glass casserole dish (or in a large ziplock bag) and pour 3/4 of the sauce over the top. Reserve 1/4 for brushing on the chicken at the end.
Cover the chicken and refrigerate for 2-3 hours or up to 6 hours.
When it’s time to grill the chicken, oil the grill and place the chicken breasts on the grill and cook on medium heat until they are cooked through. It’s takes around 15-20 minutes, being sure to flip them!
When the chicken is nearly done cooking, brush the reserved sauce over them.
Top with green onions and a squeeze of lime and serve!

Crispy korean chicken braai wings

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Ingredients

chicken wings

Sauce

3 Tbsp Tomato Sauce
2 Tsp Chilli paste – gochujang
¼ Cup honey
rice wine vinegar
¼ cup brown sugar
2 Tbsp Soy sauce
2 Tbsp minced garlic
1 Tbsp sesame oil

Directions

First, you need to impart as much flavor into the wings as possible. The tasty gochujang (Korean red chili pepper paste) based marinade does the job wonderfully, and in only an hour if that’s all the time you have. You can also let the wings marinate overnight if you are prepping them ahead of time.
When you are ready to cook, fire up that grill. The grilling process is pretty basic, cooking the wings up until they are nice and crispy.
Note that I do include instructions in the recipes notes in you prefer to baked these in the oven. They come out just as good!
The marinade that you left the wings in doubles as the sauce! You need to make sure that you boil it down a bit until it thickens slightly.
This gives it the right texture, and also gets rid of any bacteria the sauce may have picked up from the chicken.
When the wings are all crispy, you give them a final brush of the sauce before garnishing them with sesame seeds and sliced green onion. Be prepared to get messy!

Sweet & Spicy Ginger Chicken Braai

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Ingredients

1/3 cup Soy Sauce
¼ cup water
2 tablespoons Toasted Sesame Oil or Olive Oil
2 tablespoons Honey
2 tablespoons Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Honey Roasted Peanuts
Diced green onion
Diced cilantro

Directions

Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
You’ll use this for glazing the chicken on the grill later.
Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
Preheat a grill to 200´C
Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.