Best braaied chicken

By admin
02 November 2012

A low fat chicken dish, only if you remove the excess fat and skin from the chicken pieces. Try it with skinless chicken breasts for an even lower fat content.

Preparation: Less than an hour

Serves: 6


Main Ingredients

12 free range chicken pieces

1 pinch salt and milled pepper

Basting sauce

2 cloves garlic, finely chopped

2 tbsp PnP tomato sauce

2 tbsp peri-peri sauce

125 ml PnP chutney

1 tbsp Worcestershire sauce

60 ml apple juice, or orange juice

Recommended wine: KWV Shiraz Reserve


  • Preheat oven to 180ºC.
  • Cut three deep slits into the thickest part of each chicken piece (this helps it to cook faster and the flavour to penetrate).
  • Season chicken and roast for 25 minutes or microwave on high for 10-15 minutes, or until just cooked through.
  • Remove chicken and strain off excess liquid.
  • Mix basting sauce ingredients together and pour over chicken.
  • Braai chicken over medium coals, turning regularly, basting with remaining sauce until well browned and slightly charred.
  • Leave to rest for 5 minutes before serving.

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