South African Grilled Chicken Feet and Heads BBQ

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Walkie Talkies and Heads is a beloved South African township street-food classic, where chicken feet and heads are slowly grilled over open coals until the skin turns crisp and smoky. A bold peri-peri spice rub and tangy basting sauce give the meat deep, lip-tingling flavor. Served hot with a squeeze of lemon and chunks of bread, it is the ultimate braai treat.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the chicken

• 8 chicken feet, claws trimmed
• 4 chicken heads, split through the skull
• 2 tablespoons white vinegar
• 4 cups water
• 1 tablespoon coarse salt

For the peri-peri spice rub

• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• 1 tablespoon cayenne pepper
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons sunflower oil

For the basting sauce

• 1/2 cup apple cider vinegar
• 3 tablespoons tomato paste
• 1 large onion, thinly sliced
• 2 bay leaves
• 1 tablespoon peri-peri sauce
• 1 teaspoon brown sugar

Directions

1. Scrub the chicken feet under running water, pull off any loose skin or scales, and snip the claws with kitchen scissors. Split each chicken head in half with a heavy cleaver through the skull.
2. Place feet and heads in a pot with the water, vinegar, and salt. Bring to a boil, then simmer for 12 minutes to tenderize; drain well and pat dry with paper towels.
3. Combine paprika, garlic powder, ginger, cayenne, salt, pepper, and sunflower oil in a bowl to form a wet rub. Massage the spice mix thoroughly over every surface of the feet and heads, working it into the joints and crevices. Marinate for 20 minutes.
4. Meanwhile, simmer the basting sauce ingredients in a small saucepan for 5 minutes until the onion softens and the sauce thickens slightly. Keep warm.
5. Light a medium bed of hardwood coals and let them burn down until covered with a thin layer of white ash. Place a wire grill rack about 15 cm (6 inches) above the coals.
6. Arrange the feet and heads on the rack and grill for 12 minutes, turning often and basting generously with the sauce, until the skin is blistered and crisp.
7. Move the pieces to the cooler edge of the fire, cover loosely with foil, and cook for another 10 minutes so the connective tissue softens and the flavors mellow.
8. Uncover, give one final baste, and grill 3 more minutes over the hotter side to caramelize the sauce. The feet should be lightly charred and the head meat tender.
9. Pile onto a serving platter, scatter with sliced raw onion, and serve immediately with lemon wedges, soft bread, and extra peri-peri on the side.

Cook’s Notes

• Always source heads and feet from a trusted butcher and handle them like any other poultry to avoid contamination.
• A brief parboil is essential — it softens the tough skin and connective tissue so the grill can finish them without drying out the meat.
• Hardwood coals (rooikrans or sekelbos if available) give the most authentic South African braai flavor; avoid lighter fluid.
• For an extra glossy finish, brush the basting sauce on just after removing from the heat so it sets like a glaze.
• Eat with your hands — the joy of walkie talkies is gnawing the tiny bones and cartilages clean.

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