Amasi, lemon and garlic chicken with bean salad

amasi chicken
Prep time
Cook time

For something a little different, plan ahead and marinate your braai chicken in lemon-and-herb amasi.


  • chicken
  • 500ml amasi
  • 30ml lemon juice
  • 15ml lemon zest
  • 4 garlic cloves, finely grated
  • 15g parsley, roughly chopped
  • 5ml salt
  • 5ml black pepper
  • 1 x County Fair Star Pack
  • Bean salad
  • 500g green beans, trimmed
  • 10ml olive oil
  • salt and pepper
  • 5ml lemon zest
  • 10g parsley, chopped
  • 100g feta cheese, crumbled
  • 30g almond flakes, toasted


  •  In a bowl, whisk together the amasi, lemon juice, zest, garlic, parsley, salt and pepper.
  •  Add the chicken and gently mix until evenly coated.
  •  Place in the fridge and allow to marinate for six hours, or preferably overnight.
  •  Once marinated, remove the chicken from the marinade, wiping off the excess.
  •  Cook over a medium-heat grill or braai, until crispy and cooked through.
Bean salad
  •  Bring a pot of salted water to the boil.
  •  Add the beans and allow them to simmer for 1-2 minutes until soft (but they should still have a bit of crunch).
  •  Remove the beans from the boiling water and place them straight into a bowl of ice water.
  •  Once they’ve cooled, allow to drain and pat dry.
  •  Mix the olive oil, a pinch of salt and pepper, zest and parsley together. Toss this through the beans.
  •  Place the beans on a serving dish, topped with feta cheese and almond flakes.
  •  Serve the chicken warm with lemon wedges and bean salad on the side.