Our BBQ Marinated Chicken Pieces come pre-marinated with our own rub — so most of the work is already done. This recipe takes them one step further with a sticky glaze brushed on in the final minutes of cooking, giving you that lacquered braai-chicken finish everyone fights for.
Serves 4
Ingredients
For the sticky glaze
- 3 tbsp tomato sauce
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar or lemon juice
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- A pinch of chilli flakes (optional)
Method
- Take the chicken out of the fridge 20 minutes before cooking to come to room temperature.
- Whisk all the glaze ingredients together in a bowl. Set aside.
- Build a moderate braai fire. When the coals have greyed, place the chicken skin-side up on the grid. Cook for 15 minutes, turning twice, letting the marinade do its work without burning.
- Brush the chicken on both sides with the sticky glaze and keep cooking for another 8–12 minutes, turning and glazing every 2–3 minutes. The glaze should caramelise but not blacken.
- Check doneness: the juices should run clear from the thickest part of a thigh, or the internal temperature should read 75°C.
- Rest for 5 minutes before serving.
To serve
With corn on the cob, a simple slaw, and plenty of napkins. Also brilliant next day, cold, straight from the fridge.
Oven option
No braai? Roast at 200°C for 35–40 minutes, glazing in the final 10 minutes. Finish under a hot grill for 2 minutes for the caramelised edge.
Shop the meat: BBQ Marinated Chicken Pieces