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:

1. Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, smoked paprika, black pepper, thyme, Worcestershire sauce, and salt.
2. 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).
3. Prepare the Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers.
4. Start the Braai: Light your braai fire, aiming for medium-hot coals.
5. 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.
6. 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.