Brined lemon-basted chicken with cheesy roosterkoek

Prep time
Cook time

Brining the chicken overnight produces a much juicier and tender end product.



1 litre water

1 cup coarse salt

½ cup sugar

a handful of fresh herbs

2 lemons, sliced

2 tbsp black peppercorns

1 County Fair braai pack

1 cup melted butter

juice of 1 lemon


1kg store-bought bread dough

2 cups grated cheese

a handful of chives, chopped

2 red chillies, chopped


  • Bring water, salt, sugar, herbs, lemon and peppercorns to a boil. Cool.
  • Brine chicken in mixture for at least 1 hour.
  • Remove from brine and place onto a greased baking tray.
  • Brush with a quarter of the butter mixture and roast for 1 hour 15 minutes or until cooked through. Brush with the remaining butter continuously.
  • Combine cheese, chives and chilli.
  • Divide dough into 8 balls and flatten slightly to resemble a disc.
  • Fill each disc with cheese mixture, fold over to enclose, and pinch the seams with your finger.
  • Cover and leave to rise for 15 minutes.
  • Braai over medium coals or cook in a hot griddle pan for about 6 minutes or until cooked through.
  • Serve chicken with cheesy roosterkoek and lemon or lime wedges.
Cook’s note: Fill the roosterkoek with cottage or cream cheese for extra decadence.