Back to the basics. Lemon juice and herbs go very well with braaied chicken. In this recipe we are keeping things simple and I believe that’s generally the secret in braai, and consequently life. The herbs I suggest you use are parsley, sage, rosemary, oregan and thyme. You could use any suitable combination that you have available and ready to use.
- 4 chicken breast fillets
- some fresh sprigs of parsley, oregano, rosemary and thyme
- 3 lemons
- 2 tots olive oil
- salt and pepper
- normal white string
- Place the chicken breasts on a chopping board and lightly beat the attitude out of their thickest parts with a heavy object like a meat mallet or bottle of wine. Tis will make the chicken easier and quicker to braai and more fun to eat.
- Take a bit (not all) of each of the 4 types of herbs and chop finely. Mix with the juice of 2 lemons and the oil. Rub this mix onto the chicken, coating all sides, and marinate the chicken for 2 hours in the fridge, turning it once. Best practice is to rather use a plastic or ceramic bowl than a metal one.
- Slice the remaining lemon into slices. Divide all the rest of the herbs into 4 bunches of equal representation. Place these small bouquets onto each chicken breast and top with a lemon slice or two. Secure the lemon and herbs to the meat with normal string, tie the knot and cut away the excess string.
- Braai on medium-to-hot coals for about 8 minutes in total. Most of the time they should be on the side without herbs as we want the herbs nice and intact when serving the food. Obviously some of the time the herbed side will face the coals as well; we just sway in the direction of the other side more often. We want it cooked through properly but we also don’t want the herbs to burn too much. Season with salt and pepper during the braai.
- You will know the chicken is ready as it will change colour as it cooks. Serve as you please.
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