Name: Braai Chicken Marinated Classic
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 whole chicken, serves 4
Cuisine: South African
Ingredients: 2 tbsp smoked paprika; 1 tbsp ground coriander; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili flakes; 1 tsp fine sea salt; 1 tsp cracked black pepper; 5 cloves garlic, finely minced; 1 small onion, grated; 3 tbsp olive oil; 2 tbsp white wine vinegar; 2 tbsp fresh lemon juice; 2 tbsp tomato paste; 1 whole chicken (about 1.6 kg / 3.5 lb), spatchcocked; 2 tbsp olive oil, for basting; 1 lemon, cut into wedges; 2 tbsp fresh parsley, finely chopped

A classic South African braai chicken featuring a fragrant spice marinade of smoked paprika, coriander, and garlic, grilled slowly over smoky coals for crispy, charred skin and tender, juicy meat. This is the centerpiece of any weekend braai, traditionally served with pap, chakalaka, or a crisp green salad.

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings4

Yield1 whole chicken, serves 4

Nutrition Facts

Per serving (estimated)

460 kcalCalories
26 gFat
6 gSaturated Fat
4 gCarbs
1 gFiber
2 gSugar
50 gProtein
680 mgSodium
520 mgPotassium
60 mgCalcium
2.5 mgIron
8 mgVitamin C
160 mcgVitamin A

Ingredients

For the spice mix

2 tbsp smoked paprika
1 tbsp ground coriander
2 tsp ground cumin
1 tsp dried oregano
1 tsp chili flakes
1 tsp fine sea salt
1 tsp cracked black pepper

For the marinade paste

5 cloves garlic, finely minced
1 small onion, grated
3 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
2 tbsp tomato paste

For grilling and serving

1 whole chicken (about 1.6 kg / 3.5 lb), spatchcocked
2 tbsp olive oil, for basting
1 lemon, cut into wedges
2 tbsp fresh parsley, finely chopped

Directions

Spatchcock the chicken by placing it breast-side down and cutting along both sides of the backbone with kitchen shears; remove the backbone and flatten the bird by pressing firmly on the breastbone. Pat the chicken dry all over with paper towels.
In a small bowl, stir together the smoked paprika, coriander, cumin, oregano, chili flakes, salt, and black pepper. In a separate bowl, whisk the garlic, grated onion, olive oil, vinegar, lemon juice, and tomato paste until smooth.
Combine the dry spices into the wet paste to form a thick rub. Massage the marinade thoroughly over the chicken, working some under the skin of the breast and thighs, then coat both sides evenly.
Place the chicken in a large dish or resealable bag, cover, and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate.
About 30 minutes before cooking, remove the chicken from the fridge to take the chill off. Light a medium braai fire with grey-white coals; the heat should let you hold your hand 15 cm above the grid for about 4 seconds.
Place the chicken skin-side up on an oiled grid over indirect heat, away from the hottest coals. Close the lid and braai for 25 to 30 minutes without turning.
Flip the chicken skin-side down over direct heat to crisp the skin, basting with olive oil as it cooks. Braai for 10 to 15 minutes more, watching carefully for flare-ups from dripping fat.
The chicken is ready when the skin is deeply charred in spots and juices run clear; an instant-read thermometer in the thickest part of the thigh should read 75 degrees C (165 degrees F).
Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Scatter with parsley, carve into pieces, and serve hot with lemon wedges alongside pap, chakalaka, or a fresh tomato salad.

Cook’s Notes

Marinate the chicken overnight for the deepest, most authentic South African flavor.
If using a gas grill, add soaked rooikrans or hickory wood chips in a smoker box to mimic the traditional braai smokiness.
Always rely on an instant-read thermometer rather than appearance alone to avoid drying out the meat.
You can substitute 8 mixed bone-in chicken pieces (thighs, drumsticks, breasts) for the whole bird if preferred; adjust grilling time to 15 to 20 minutes per side.
Leftover chicken is excellent cold in sandwiches or tossed into a next-day curry.