Seeing as it’s Braai Day tomorrow, I shall share this marvelous recipe for chicken on the braai:
You will need:
1 or more whole chicken
1/4 ‘secret’ marinade I used for a recent lamb braai
{Remember to always remove the meat from the fridge a good few hours before cooking.}
Use your secret marinade to marinade the chicken a few hours before cooking {keep it outside the fridge}.
When you are ready to braai, get your coals to a medium heat {now look, you can use any type of braai – just ensure you know how it works and you know how to braai chicken ;)} and place the chicken onto a braai grid.
We use a Big Green Egg and it closes to create an oven-effect.
Basically, I used a medium to low heat {fluctuating a bit here and there} and had it on for an hour and a half, all the while basting it with the marinade.
Generally, if you cook a chicken at about 180C, it should take an hour. The lower the heat, the longer it needs to cook for, obviously.
Braaing chicken on a lower heat, gives it a more ‘smokey’ flavour and gives the marinade more time to do its thing.
Serve it with a gorgeous avocado & walnut salad:
You will need:
A variety of baby salad leaves
Walnuts
Avocado
Sundried tomatoes
Olive oil
Lemon zest and juice of 1 small lemon
Balsamic vinegar
A tsp of honey
Mix some olive oil with the honey, lemon zest and juice.
Place the leaves in a serving bowl, add a chopped avocado, a handful of walnuts and some sundried tomatoes.
Drizzle with the dressing and enjoy!
Happy Heritage Day! x
