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6 tips on how to braai a chicken and 3 chicken recipes we love

Megan MacDonald
May 29, 2017

best recipe to braai a chicken As the sponsors of the Ultimate Braai Master and Sarah Graham’s Food Safari, we’re passionate about food and about having the best Way of Life you can. For us, this means having a lekker braai with your friends. Here are some tips and recipes from the best.

Braaing chicken can be challenging: too dry, or undercooked? Finished at a completely different time to the rest of the meal? Here’s some tips we loved on how to flame grill your chicken perfectly.

  1. Braai chicken over moderate coals and turn regularly - too hot and the skin will burn, but the inside will stay raw.
  2. To tell if the coals are moderate, hold your open hand above the grid to feel the heat. If you can keep it there for a full 10 seconds, it’s time to put the chicken on.
  3. Brush marinade on your chicken with a rosemary branch to add extra, subtle flavour.
  4. “For yummy rosemary and lemon lamb chops (works on chicken as well), layer a braai grid with fresh rosemary sticks and slices of lemon. Add a layer of meat (lamb or chicken) and salt to taste. Add another layer of rosemary and lemon. Braai until meat is cooked.” - YuppieChef
  5. To make delicious chicken skewers, use rosemary branches instead of bamboo to infuse the meat with extra flavour.
  6. On fatty pieces of chicken, cut three deep slits into the thickest part to help it cook faster.  
  7. “Braai meat should have a specific order of appearance. Chicken takes the longest to cook, steak takes the shortest, so always put chicken on the braai first, and steak on last. Between the two, you can throw on the wors, chops, sosaties and whatever else you’re braaiing.” - Charka
  8. “Par cook the chicken in the marinade and just brown it off on the braai. No eating dry chicken at midnight!” - YuppieChef
  9. To tell if your chicken is done, wait for the juices to run clear.

Now that you have all the tips you need, here are some killer recipes from our star chefs you’re sure to love.


Cooks in 45 minutes | Serves 4

Sarah Grahams Chicken Espitadas recipe


For the Chicken Espetadas

  • 4 boneless chicken thighs (with skin)
  • 8 bamboo skewers
  • 1 fresh pineapple, quartered and then sliced into 2x2cm pieces

For the Madeira and Red Onion Sauce

  • 1 Tbsp Willow Creek olive oil
  • 1 Tbsp butter
  • 2 medium red onions, finely chopped
  • 1 clove garlic, minced
  • 2 bay leaves
  • ½-1 cup madeira
  • 1 Tbsp honey


For the Madeira Sauce.

  1. Add the olive oil and butter to a medium sized pot, when the butter starts to foam, add in the onions and cook for 10 minutes or until softened and starting to caramelise. Add in the garlic and bay leaves and cook for another minute. Add in the madeira and leave the sauce to simmer for 20-30 minutes, or until thickened and quite sticky.
  2. Meanwhile, halve the chicken thighs and season with salt and pepper and divide the pieces between the bamboo skewers, adding in pieces of pineapple in between the chicken pieces
  3. Baste the chicken with the madeira sauce until well coated, then place over hot coals or a very hot griddle pan and cook for 6-8 minutes on each side or until cooked through, turning from time to time and re-basting.
  4. Remove from the heat and allow to rest before serving alongside the rice salad bowls.



Justin bonellos drunken bird chicken recip


  • 2 whole chickens
  • 2 cans of ale
  • 4 cloves of garlic
  • whole black peppercorns
  • malden sea salt
  • olive oil
  • a small sprig of flat leafed parsley



  1. First off – get the heat up and light a fire in your Weber. This is a super simple recipe that combines two of man’s favourite pastimes – braaing and cracking a can. Add 2 juicy chicks and how can it go wrong?
  2. Chuck the garlic, pepper and salt into your pestle and mortar and mung the flavours together. Now add a good splash of olive oil and parsley – just bruise the leaves. Use this marinade to give the birds a good old massage all over, inside and out.
  3. When the coals are ready, crack open the beers, take a swig of each and perch the well-oiled birds upright on the open cans, wriggle them down so that they’re comfortable and the cavity is filled – we don’t want them falling over. Then settle them on the grid and close the Weber. Allow the chickens to cook for between 40 – 80 minutes. The secret here is that the beer boils and steams the flesh from the inside giving it that malty flavour and keeping it juicy while the Weber acts like a braai/oven and crisps the skin. Once the chicken is done to your liking, crack open some more beers and enjoy!


Justin Bonellos Spicey Chicken Wings Recipe


  • At least 4 free-range chicken wings per friend…so go count them
  • About 4 chillies (or more), seeds removed and finely chopped
  • About 6 tablespoons of sugar
  • The juice of one lemon
  • 2 cups of tomato sauce
  • About a handful of fresh coriander, finely chopped
  • 3 garlic cloves, crushed
  • Salt and pepper to taste
  • Metal or bamboo skewers
  • Lime wedges for serving



  1. First up, if you’re going to use bamboo skewers, submerge them in water and soak while you get on with the rest of the prep.
  2. Combine all the sauce ingredients, pour over the chicken wings, cover and leave for about an hour.
  3. When the coals are moderate (and the guys are starting to misbehave) get those babies onto skewers and start braaiing. If you want to you can skewer the chicken first and then pour the marinade over – up to you! (A lot of people stretch the wings out when skewering, which does help to crisp up the skin, but Bertus says it’s better to keep them in their natural shape to ensure that the chicken doesn’t dry out).
  4. Keep turning and basting the wings until the skin is nice and crispy and the chicken is completely cooked – about 25 – 30 minutes.

Read our blog on the how to braai  the best steak  or subscribe to our blog for some more great recipes.

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