The inherent problem when braaing chicken pieces is that the skin and outside can start to burn before the inside next to the bone is cooked properly. By making a deep slice right to the bone of each chicken piece, you allow the heat to get to that bone and cook the chicken from the inside. This slice also brings the marinade and spices as well as the great taste of braai right into the centre of the meat.
Ingredients (feeds 4)
- 12 chicken pieces (drumsticks or thighs)
- 2 tots olive oil
- 1 tot chopped garlic
- 1 tot lemon juice
- 1 tot chopped fresh herbs (parsley, sage, rosemary, thyme, basil)
- 1 tsp salt
- 1 tsp pepper
Method
- Mix all the ingredients (except for the chicken) together.
- Take a sharp knife and make a long, deep cut down to the bone on each drumstick and one or two deep cuts in the top of each thigh.
- Use a teaspoon to place some of the mixture in each cut and use your recently washed hands to rub the mixture into the cuts properly. Rub any remaining marinade all over the chicken pieces.
- Braai over medium coals for about 20 minutes turning regularly, until done.
SHARE THIS RECIPE
Add recipe info here…
Ingredients
- Add ingredients here
- as a bulleted list
Method
- Put the method for the recipe here
- As a numbered list for the steps
Extra non-method related info here (if applicable)…
SHARE THIS RECIPE