Mongolian chicken braai sosaties

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


  • 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


  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!

Chicken kebabs


  • 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


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


  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.