There is ONE thing about our HERITAGE that makes EVERYONE smile. So this Heritage Day long weekend – while you’re around the braai – we’re playing you the perfect music, to braai by. It’s Braai Weekend brought to you by Lion Strikers Eco Firelighters – one striker, is all it takes.
Even though it’s a firm favourite amongst many of us South Africans,
General Manager of Granny Mouse Country House & Spa, Sean Granger,
states that the one meat that many get wrong cooking is chicken, as
its either over or under cooked.
Granny Mouse has some tips on making your chicken a hot favourite on
braai day, and beyond.
1. SPATCHCOCK CHICKEN
Make sure you cook the chicken slow and steady over medium coals for
about 30-40 minutes. If your coals are too hot, they will just burn
the outside of the bird before the inside is cooked through. Start by
holding the palm of your right hand above the grid for 5 seconds. If
you can manage that safely, it’s time to get cooking. If you have
sufficient space on the grid, keep the main fire going on one side of
the braai so that you can top up the coals as you braai.
2. CHICKEN PORTIONS
Make sure the chicken is at room temperature to ensure even cooking.
If the inside is still ice-cold, the outside will be done while the
inside stays raw.
If marinating, make sure this is done overnight. Brush off excess
marinade before braaiing so that the skin can crisp up nicely. Don’t
cut slits into the meat to “speed up” cooking. This will just dry it
out. Use tongs to turn portions – a fork pierces the skin and dries
out the meat, or enclose portions in a braai grid for easy turning.
3. CHICKEN WINGS
These are quick-cooking – perfect for grilling over high heat, which
ensures the crispiest skin. You can braai these first while waiting
for the heat of the coals to die down to cook the larger cuts of
chicken. If you can hold your hand above the grid for no more than 2-3
seconds, the coals are ready.
4. CHICKEN FILLETS
As chicken fillets are thicker on one side than the other, they should
always be flattened to ensure even cooking on the braai. These are
great in burgers or salads. This cut doesn’t have moisture from skin
or bones, so be sure to cook over a high heat so the fillet does not
Garlic and Herb Braai Chicken Wings
· 1/2 cup white wine vinegar
· 1/2 cup white wine
· 5 cloves garlic, smashed
· 8 sprigs fresh thyme
· 1/4 cup fresh parsley, chopped
· 1/2 tsp red pepper flakes
· 2 tsp Italian seasoning, dried
· 1 tsp sugar
· 2 tsp salt
· 1/4 tsp black pepper
· 1 lemon, zested (no juice, zest only)
· 3/4 cup olive oil
· 1 kg chicken wings, party style
· Minced parsley, for garnish
1. Combine all of the ingredients for the marinade in a large
bowl and whisk together.
2. Add the chicken wings and toss well to coat. Cover the bowl
or transfer the wings and marinade to a large ziplock bag and chill
for at least four hours, or overnight.
3. Remove the chicken wings from the marinade and pat lightly.
Medium heat and lay the wings in a single layer on the grid.
4. Close the braai and cook for 15 – 20 mins, turning
occasionally. Reduce the heat to medium/low midway through cooking.
5. Serve garnished with minced parsley, if desired.