Master the art of braaiing succulent chicken pieces every time.
- Warm up the meat – Get your meat out of the fridge and let it sit at room temperature for 20-30 minutes before you braai, allowing the fibres to warm up and relax. This also prevents the slight drop in grill temperature that occurs when cold meat is placed on it, making for faster cooking and juicier meat!
- Get in the zone – Build your braai as you usually do, and when the first flames have died down, but the coals are still alive, rake the hot coals to one side. This creates a hot zone and a slightly cooler zone within the braai.
- Take your time – Start the chicken pieces over the hot zone of the fire. Turn the pieces every three to four minutes, taking care to baste every time you turn it around. After about 15 minutes, shift the thighs over to the cooler section of the braai as the skin starts to darken.
