The DRUM Best Recipes braai edition magazine is here and packed with tasty treats you’ll love – here’s your mahala recipe!
Now everyone can braai like a champion. Take your grilled feast to the next level with the DRUM Best Recipes magazine.
Get ready for 100 smoking hot dishes – from lamb to beef, pork, chicken and seafood. Make it nca!
We tackle how to braai different types and cuts of meat, give you inspiration for saucy sides and moreish dishes to enjoy with your next braai. Perfect for pros and up-and-coming braai enthusiasts this summer. It’s your ultimate guide!
Whether you’re slowly getting into seeing more of your loved ones – or making an intimate dinner or lunchtime meal – try this winning dish at your next braai.
BRINED BEER CHICKEN
PREPARATION: 20 MIN | MARINATE: 1 HR OR OVERNIGHT | BRAAIING: 1¼ HR
125ml (½c) salt
2 bay leaves
1 cinnamon stick (optional)
grated zest of 1 lemon
1 whole chicken
1 can (340ml) beer
salad to serve
- Mix the salt with enough water to cover the whole chicken. Add the rest of the ingredients.
- Put the chicken in a non-metal bowl and pour the brine over. Allow to marinate in the fridge for at least 1 hour but preferably overnight.
- Remove from the fridge and pat the chicken dry. Then rub with the oil and paprika. Open the can of beer and pour a little out. Place the cavity of the chicken over the opened can.
- Carefully place the can with the chicken on a grid over the coals and braai for about 1¼ hours or until golden brown on the outside and cooked through. Cover the chicken with a sheet of foil while braaiing to retain the heat. The chicken can also be cooked in a kettle braai.
- Once done, carve the chicken and serve with a salad.
For more recipe inspiration, check out the DRUM Best Recipes magazine in stores now! You can email firstname.lastname@example.org to order your copy and have it delivered to your door.