chicken bbq

Chefs’ tip #9

Braai chicken perfectly, every time

Love to braai? Here's how to get succulent chicken every time.

  • Braai chicken over moderately hot coals, remembering to turn and baste regularly. If the coals are too hot, you’ll end up with burnt skin and raw meat.
  • Not sure how to check if the heat is just right? Hold your hand over the grid. When you can hold it there for a full 10 seconds, it’s time to braai!
  • Chicken takes the longest to cook, so always start braaiing it first (i.e. before the chops and boerewors). The chicken is ready to come off the braai when the juices run clear.
  • If you’re worried about serving undercooked chicken, par-cook it in the microwave and then brown it on the braai to get that delicious crispy skin.

Cooking tips

grilled chicken leg

View our list of cooking tips

Read More

Preparation tips

crumbed chicken in a pan

View our list of preparation tips

Read More

Serving tips

chicken breasts with apricots

View our list of serving tips

Read More

Shopping tips

raw chicken pieces

View our list of shopping tips

Read More