Braai Chicken
South African grilled chicken with a bold, charred exterior and smoky flavour. Marinated in aromatic spices and grilled over hot coals until golden and juicy.
- Total time
- 45 min
- Servings
- 4
- Calories
- 487
- Protein
- 52g
Ingredients
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 3 tablespoons lemon juice
- ¼ cup olive oil
- 4 pounds chicken thighs and drumsticks
- 2 whole lemon wedges
Instructions
- 1
Peel the garlic cloves and place them in a small bowl with the ginger, smoked paprika, coriander, lemon juice, and olive oil.
- 2
Stir the marinade mixture with a spoon until all the spices are fully blended and the garlic and ginger are evenly distributed throughout the oil.
- 3
Pat the chicken dry on both sides using paper towels to remove any surface moisture, which helps it brown evenly on the grill.
- 4
Place the chicken pieces in a large bowl and pour the entire marinade over them, turning each piece so all sides are coated with the spice mixture.
- 5
Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 2 hours, or up to overnight, to let the flavours soak into the chicken.
- 6
Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes so it cooks more evenly on the grill.
- 7
Prepare your braai (charcoal grill or gas grill) and heat it to medium-high, aiming for coals that are glowing and ash-covered but still hot enough that you can hold your hand 6 inches above the grate for only 4–5 seconds.
- 8
Place the chicken pieces skin-side down on the oiled grill grate, spacing them about 2 inches apart so heat circulates evenly around each piece.
- 9
Cook the chicken without moving it for 7–8 minutes until the skin turns deep golden brown with char marks, checking once at the 6-minute mark by lifting a piece slightly.
- 10
Using tongs, flip each piece over carefully and cook the other side for another 6–7 minutes until the flesh side is also golden brown with light char spots.
- 11
Move the chicken to a cooler zone of the grill (if using charcoal, push coals to one side; if using gas, move to a lower-heat burner) and cover loosely with foil.
- 12
Continue cooking the chicken for another 8–10 minutes until a meat thermometer inserted into the thickest part of a thigh reads 165°F and the juices run clear when pierced.
- 13
Transfer the chicken to a clean cutting board or serving platter and let it rest for 5 minutes before serving so the juices stay inside the meat.
- 14
Squeeze fresh lemon juice over the chicken pieces and serve immediately while still hot.
Tools you’ll need
- small mixing bowl
- large mixing bowl
- spoon
- paper towels
- plastic wrap
- charcoal grill or gas grill
- grill grate
- tongs
- aluminum foil
- meat thermometer
- cutting board
- lemon squeezer or knife
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