FRESH LIVING
KITCHEN
Chicken
braai
Chips
THE SECRETS OF BRAAIING CHICKEN PORTIONS
• Don’t cook chicken straight from the fridge – let it come to
room temperature to ensure even cooking. If the inside is still
ice-cold, the outside will be done while the inside stays raw.
• If marinating, brush off excess marinade before braaiing so that
the skin can crisp up nicely.
• Never cut slits into the meat to “speed up” cooking. This will
just dry it out.
• Use tongs to turn portions – a fork pierces the skin and dries
out the meat. Or enclose portions in a braai grid for easy turning.
LEMON AND HERB
CHICKEN PIECES
Making your own lemon
and herb marinade ensures
a burst of fresh, zingy flavour
and tenderises meat.
Marinade:
Juice (120ml) of 2 lemons
+ grated peel of 1 lemon
½ cup (125ml) olive oil
blend
3 cloves garlic, sliced
¼ punnet (5g) each fresh
mint and dill
½ punnet (10g) each fresh
coriander and parsley
1 tsp (5ml) wholegrain
mustard
1 tsp (5ml) ground cumin
6 chicken thighs
8 chicken drumsticks
Salt and milled pepper
Fresh mint, dill and lemon
wedges, for serving
Tzatziki:
1 cup (250g) PnP doublecream plain yoghurt
½ cucumber, grated or
diced
Salt and milled pepper
Juice of ½ lemon
SERVES 8
Chicken
portions
68 | Fresh Living –
Spring
Spring
2021
2021
63-FLK Chicken.indd 68
Cooking chicken on the bone takes slightly
longer, but this meat has extra flavour
and doesn’t dry out as easily.
Combine marinade
ingredients in a large bowl.
Season chicken pieces well
and toss in marinade.
Place in fridge to marinate
for 4 hours, removing it
from fridge 1 hour before
braaiing to come to
room temperature.
Prepare medium-hot coals.
Brush excess marinade off
chicken and braai until well
charred and crispy on the
outside and cooked on the
inside, 28-35 minutes.
Combine tzatziki
ingredients.
Serve chicken on a platter,
scattered with herbs with
tzatziki on the side.
pnpfreshliving.com
2021/08/20 14:02