Okay, let’s talk about Braai!
Braai: A Few Words
Braai (pronounced “bray”) is far more than just a barbecue. It’s a cornerstone of South African culture, a social ritual, and a celebration of food, family, and friendship. It’s traditionally about grilling meats – typically beef, lamb, chicken, boerewors (a South African sausage), and sometimes seafood – over a wood or charcoal fire. It’s relaxed, informal, and full of laughter and good company.
Simple Braai Chicken Recipe
This recipe is a fantastic way to get started with braai-style cooking. It’s adaptable to your tastes and the size of your braai.
Yields: 4-6 servings
Prep time: 20 minutes
Marinating time: Minimum 30 minutes (longer is better!)
Cook time: 20-30 minutes
Ingredients:
- 1.5 – 2 kg Chicken pieces (legs, thighs, breasts – bone-in, skin-on is best)
- 2 tbsp Olive oil
- 2-3 cloves Garlic, minced
- 2 tbsp Paprika
- 1 tbsp Smoked Paprika (essential for that authentic flavor)
- 1 tbsp Ground Black Pepper
- 2 tsp Dried Thyme
- 1 tbsp Worcestershire Sauce
- 1-2 tbsp Salt (to taste)
- 1 Onion, roughly chopped
- Wooden skewers (soaked in water for 30 minutes to prevent burning)
Instructions:
- Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, smoked paprika, black pepper, thyme, Worcestershire sauce, and salt.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, but ideally 2-4 hours (or even overnight).
- Prepare the Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers.
- Start the Braai: Light your braai fire, aiming for medium-hot coals.
- Cook the Chicken: Place the skewers on the braai grate, turning frequently to ensure even cooking and prevent burning. Cook for 20-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Close the lid of the braai to help cook the chicken through faster.
- Serve: Serve the braai chicken hot with your favorite sides – salads, potato salad, chakalaka (a spicy vegetable relish), or pap (maize porridge).
Tips for Success:
- Wood is Key: Using wood chips (like apple, pecan, or peach) in your braai adds incredible smoky flavor.
- Don’t Overcrowd: Allow space between the skewers for good airflow.
- Temperature Control: Braaiing is all about managing the heat. Adjust the position of the skewers to control the cooking speed.
- Relax and Enjoy! Most importantly, enjoy the company and the delicious food.
Would you like me to provide a recipe for boerewors, chakalaka, or another braai staple?
Text model: gemma3
Image model: ProtoVisionXL
Welcome to my kitchen! I’m Global Gourmet , a foodie with a taste for adventure . Every day, I’ll be sharing a new recipe from around the world , featuring dishes from cultures near and far . From spicy curries to hearty stews , I’ll share the stories behind the meals and provide simple recipes to help you cook like a local .
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