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Chicken

  Below are the best recipes for making Chicken 

Chutney Jam Sosatie

Tandoori Chicken

Sticky Lollipops

Beer in the poepol Chicken

Peri Peri & Honey Lollipops

Sticky Nibbles

Monkey Gland Nibbles

Charkii Sticky Nibbles

Sweet Chilli & Apricot Nibbles

Lemon & Herb Flatty

Sticky Apricot Flatty

Peri Peri Flatty

Charkii Flatty

Chutney Jam Sosatie
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Chutney Jam Sosatie

Ingredients

  • 1.5 kg chicken thighs, cubed

  • 1 red onion, cut into wedges

  • 1 green capsicum, chunked

  • 1 pineapple, cubed

​

Marinade

  • 125 ml chutney

  • 60 ml apricot jam

  • 60 ml lemon juice

  • 2 tbsp curry powder

  • 2 cloves garlic, crushed

  • 1 tbsp soy sauce

​

Method

  1. Mix marinade ingredients.

  2. Marinate chicken for at least 4 hours.

  3. Thread chicken, pineapple, onion, and capsicum onto skewers.

  4. Braai over medium coals for 12–15 minutes until cooked through.

  5. Baste with remaining marinade during cooking.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place chicken away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

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Tandoori Chicken
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Tandoori Chicken

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Serves

6–8 people

​

Ingredients

Chicken

  • 2 kg chicken pieces (drumsticks, thighs, wings, or a whole spatchcock chicken)

​

Marinade

  • 1 cup plain Greek yoghurt

  • 3 tbsp lemon juice

  • 2 tbsp ginger, finely grated

  • 4 cloves garlic, crushed

  • 2 tsp paprika

  • 2 tsp Kashmiri chilli powder (or mild chilli powder)

  • 1 tsp cayenne pepper

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp turmeric

  • 1 tsp garam masala

  • 2 tsp salt

  • 2 tbsp vegetable oil

​

Method

  1. Score the chicken pieces with a sharp knife.

  2. Mix all marinade ingredients thoroughly.

  3. Coat the chicken generously.

  4. Refrigerate for at least 6 hours, preferably overnight.

  5. Prepare a medium charcoal fire in your Charkii braai.

  6. Grill the chicken over indirect heat for 30–40 minutes.

  7. Move over direct coals for the final 5–10 minutes to develop charred edges.

  8. Rest for 5 minutes before serving.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place chicken away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

Serving Suggestions

  • South African sambals

  • Curried rice

  • Braai broodjies

  • Fresh coriander and lemon wedges

​

​

​

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Sticky Lollipops
Spicy-BBQ-Style-Grilled-Chicken-Drumsticks-1.jpg

Sticky lolliepops

​Perfect for a Charkii braai, these sticky chicken lollipops combine the sweet, smoky, and slightly spicy flavours that are popular at South African gatherings. The key is slow braaiing over medium coals while regularly basting.

​

Classic South African Sticky Apricot lollipops

​

Ingredients

For 12 drumsticks

  • 12 chicken drumsticks

  • 250ml apricot jam

  • 60ml tomato sauce

  • 30ml Worcestershire sauce

  • 30ml chutney

  • 2 cloves garlic, crushed

  • 1 tsp smoked paprika

  • Salt and black pepper

​

Method

  1. Mix all glaze ingredients together.

  2. Season chicken with salt and pepper.

  3. Braai over medium coals for 20–25 minutes.

  4. During the last 10 minutes, brush generously with the glaze.

  5. Turn frequently to build a sticky caramelised coating.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

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Beer in the chicken poepol
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Beer in the poepol Chicken

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A "Beer-in-the-Poepol Chicken" (also called Beer Can Chicken, Beer Bird, or Beer-in-the-Bum Chicken) is a South African braai favourite. The chicken sits upright on a half-full beer can while cooking over indirect heat. The beer steams inside the cavity, helping keep the meat juicy while producing beautifully crisp skin.

​

Ingredients (Serves 4–6)

​

Chicken

  • 1 whole chicken (1.8–2kg)

  • 1 x 340ml can lager beer (Castle Lager works well)

  • 2 tbsp olive oil

​

Charkii Braai Rub

  • 2 tsp paprika

  • 2 tsp coriander powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp cumin

  • 1 tsp coarse salt

  • ½ tsp black pepper

  • ½ tsp chilli flakes (optional)

​

Aromatics

  • 2 cloves garlic, crushed

  • 2 sprigs fresh rosemary

  • Zest of 1 lemon

​

Method

1. Prepare the Chicken

Pat the chicken dry with paper towel.

Mix the olive oil and all the rub ingredients together. Rub generously over the entire chicken, including inside the cavity.

Carefully loosen the breast skin and tuck some garlic, rosemary and lemon zest underneath.

​

2. Prepare the Beer

Open the beer and drink (or pour out) about half the can.

Add:

  • 1 rosemary sprig

  • A little lemon zest

  • 1 crushed garlic clove

This infuses extra flavour into the steam.

​

3. Set Up the Charkii Braai

Build a medium charcoal fire.

Arrange the coals to the sides so the chicken cooks using indirect heat rather than directly over the hottest coals. This prevents burning and allows even roasting.

​

4. Mount the Chicken

Place the chicken over the beer can so it stands upright like it's sitting on a chair.

The legs and can form a stable tripod.

​

5. Braai

Cook with the lid closed.

  • Temperature: approximately 180–200°C

  • Cooking time: 1¼–1½ hours

  • Internal temperature: 74°C in the thickest part of the thigh

The skin should become golden brown and crispy while the meat stays moist.

​

6. Rest

Carefully remove the chicken from the braai.

Let it rest for 10–15 minutes before carving.

Charkii Sticky Beer Glaze (Optional)

While the chicken rests, combine:

  • ½ cup braai sauce

  • 2 tbsp honey

  • ¼ cup beer

  • 1 tbsp Worcestershire sauce

Simmer for 5 minutes and brush over the carved chicken pieces.

 

Charkii Serving Suggestions

Serve with:

  • South African potato salad

  • Curried rice

  • Tomato & onion smoor

  • Braaibroodjies

  • Watermelon & feta salad

  • Ice-cold lager or South African cider

 

Charkii Pro Tip

  • For an authentic South African flavour profile, replace half the paprika with Charkii Braai Spice and add a teaspoon of apricot jam to the rub. The slight sweetness caramelises beautifully over charcoal and pairs perfectly with a cold lager. This style is especially popular at family braais where juicy chicken and crispy skin are the goal.

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Peri Peri & Honey Lollipops
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Peri Peri & Honey Lollipops

​Ingredients

  • 12 drumsticks

  • 3 tbsp honey

  • 3 tbsp peri-peri sauce

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • 3 cloves garlic, crushed

  • 1 tsp paprika

​​

Method

  1. Mix marinade ingredients.

  2. Marinate chicken overnight.

  3. Braai over medium coals for 25–30 minutes.

  4. Baste regularly with remaining marinade.

  5. Finish close to the coals for extra caramelisation.

​

Heat Level

Adjust peri-peri sauce according to your guests' preference.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

​

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Sticky Nibbles
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Sticky Nibbles

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These sticky wing nibbles are perfect as a braai starter, game-day snack, or finger food platter. The combination of sweet, smoky, and slightly spicy flavours is a favourite at many South African braais.

​

Ingredients (Serves 6-8)

  • 1.5 kg chicken wing nibbles

  • 3 tbsp apricot jam

  • 3 tbsp tomato sauce

  • 2 tbsp chutney

  • 2 tbsp honey

  • 2 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 2 cloves garlic, crushed

  • 1 tsp smoked paprika

  • 1 tsp braai spice

  • ½ tsp black pepper

  • 1 tsp salt

​

Method

  1. Mix all sauce ingredients in a bowl.

  2. Reserve â…“ of the sauce for basting.

  3. Coat the wing nibbles with the remaining sauce.

  4. Marinate for at least 4 hours, preferably overnight.

  5. Prepare medium-hot Charkii coals.

  6. Braai wings indirectly for 20–25 minutes.

  7. Move over direct heat and baste frequently.

  8. Cook until sticky, caramelised and golden brown.

  9. Serve with extra chutney on the side.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place nibbles away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

​

Braai Tip

The sugar in the jam and honey can burn quickly. Keep the wings moving and baste during the final 10 minutes.

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Monkey Gland Nibbles
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Monkey Gland Nibbles

Ingredients

  • 1.5 kg wing nibbles

  • 4 tbsp monkey gland sauce

  • 2 tbsp tomato sauce

  • 2 tbsp chutney

  • 1 tbsp Worcestershire sauce

  • 1 tbsp brown sugar

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

​

Method

  1. Combine all ingredients except the chicken.

  2. Coat wings thoroughly.

  3. Marinate overnight.

  4. Braai over medium coals for 25–30 minutes.

  5. Baste every few minutes with leftover marinade.

  6. Cook until glossy and sticky.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place nibbles away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

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Charkii Sticky Nibbles
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Charkii Sticky Nibbles

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Ingredients

  • 1.5 kg wing nibbles

  • 3 tbsp Mrs Ball's chutney

  • 3 tbsp apricot jam

  • 2 tbsp honey

  • 2 tbsp tomato sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp cayenne pepper

  • 1 tbsp melted butter

​

Method

  1. Mix all ingredients into a smooth glaze.

  2. Marinate wings overnight.

  3. Braai indirectly for 20 minutes.

  4. Finish directly over hot coals.

  5. Brush with melted butter during the last few minutes.

  6. Garnish with chopped spring onion and sesame seeds.

​

Serving Suggestions

Serve with:

  • Traditional South African potato salad

  • Tomato and onion braai relish (smoor)

  • Coleslaw

  • Garlic braai bread

  • Ice-cold ginger beer or craft lager

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place nibbles away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

​

These sticky wing nibbles pair exceptionally well with a Charkii charcoal braai because the smoke

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Sweet Chilli & Apricot
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Sweet Chilli & Apricot

Ingredients

  • 1.5 kg wing nibbles

  • 4 tbsp apricot jam

  • 3 tbsp sweet chilli sauce

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 1 tbsp lemon juice

  • 1 tsp garlic, crushed

​

Method

  1. Mix all ingredients.

  2. Marinate wings for at least 6 hours.

  3. Braai over medium heat.

  4. Baste repeatedly during cooking.

  5. Finish until sticky and slightly charred.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place nibbles away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

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Lemon & Herb Flatty
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Lemon & Herb Flatty

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Ingredients

  • 1 whole chicken (1.5–2kg), butterflied

  • 60ml olive oil

  • Juice of 2 lemons

  • 4 garlic cloves, crushed

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme

  • 1 tsp coarse salt

  • 1 tsp black pepper

  • 1 tsp paprika

​

Method

  1. Remove the backbone and flatten the chicken.

  2. Combine all marinade ingredients.

  3. Rub generously over the chicken.

  4. Marinate for at least 4 hours, preferably overnight.

  5. Braai over medium coals, skin-side up initially.

  6. Cook for 45–60 minutes, turning occasionally.

  7. Finish skin-side down for 5 minutes to crisp. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

​

Serve With

  • Potato salad

  • Curried rice

  • Braai broodjies

  • Tomato and onion smoor

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Sticky Apricot Flatty
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Sticky Apricot Flatty

Ingredients

  • 1 whole butterflied chicken

  • ½ cup apricot jam

  • 3 tbsp chutney

  • 2 tbsp Worcestershire sauce

  • 2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 2 garlic cloves, crushed

  • 1 tsp smoked paprika

​

Method

  1. Mix all ingredients into a glaze.

  2. Coat the chicken thoroughly.

  3. Marinate for 2–4 hours.

  4. Braai over moderate heat for 50–60 minutes.

  5. During the last 15 minutes, baste repeatedly.

  6. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

  7. Allow to rest for 10 minutes before carving.

​

Charkii Tip

Add a handful of peach or apple wood chips to your charcoal for extra flavour.

3758752-a1411da0f7614d2cb0591c59c35267be.jpg
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Peri Peri Flatty
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Peri Peri Flatty

Ingredients

  • 1 whole butterflied chicken

  • 4 red chillies

  • 4 garlic cloves

  • Juice of 2 lemons

  • 60ml olive oil

  • 2 tbsp paprika

  • 1 tbsp oregano

  • 1 tsp salt

  • 1 tsp black pepper

​

Method

  1. Blend all ingredients into a smooth peri-peri marinade.

  2. Coat the chicken completely.

  3. Marinate overnight.

  4. Braai over medium coals for 45–55 minutes.

  5. Baste with leftover marinade during cooking.

  6. Finish closer to the coals for slight charring.

  7. Place them in a oven proof dish and sprinkle brown sugar on the chicken, and cover. Cook for 1 to 2 hours until tender.

​

Serve With

  • Portuguese rolls

  • Corn on the cob

  • Greek salad

  • Garlic butter potatoes

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Charkii Flatty
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Charkii Flatty

Ingredients

  • 1 butterflied chicken

  • 2 tbsp Charkii braai spice

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tbsp chutney

  • 1 tbsp honey

  • 1 tsp garlic powder

​

Method

  1. Mix ingredients into a paste.

  2. Coat chicken evenly.

  3. Marinate overnight.

  4. Braai at 180–200°C indirect heat for 50–60 minutes.

  5. Finish directly over the coals for colour.

  6. Slice into portions and serve on a wooden platter.

​

Presentation

Garnish with:

  • Grilled lemon halves

  • Fresh parsley

  • Braaied mealies

  • Roasted cherry tomatoes

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chicken-cuts-.jpg

Chicken

  Below are the best recipes for making Chicken 

Chutney Jam Sosatie

Tandoori Chicken

Sticky Lollipops

Beer in the poepol Chicken

Peri Peri & Honey Lollipops

Sticky Nibbles

Monkey Gland Nibbles

Charkii Sticky Nibbles

Sweet Chilli & ApricotSticky Nibbles

Lemon & Herb Flatty

Sticky Apricot Flatty

Peri Peri Flatty

Chutney Jam Sosatie
grilled-chicken-skewers_edited_edited.png

Chutney Jam Sosatie

Ingredients

  • 1.5 kg chicken thighs, cubed

  • 1 red onion, cut into wedges

  • 1 green capsicum, chunked

  • 1 pineapple, cubed

​

Marinade

  • 125 ml chutney

  • 60 ml apricot jam

  • 60 ml lemon juice

  • 2 tbsp curry powder

  • 2 cloves garlic, crushed

  • 1 tbsp soy sauce

​

Method

  1. Mix marinade ingredients.

  2. Marinate chicken for at least 4 hours.

  3. Thread chicken, pineapple, onion, and capsicum onto skewers.

  4. Braai over medium coals for 12–15 minutes until cooked through.

  5. Baste with remaining marinade during cooking.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

chicken-kebabs-3-e1686733088294 (1).jpg

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Tandoori Chicken
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Tandoori Chicken

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Serves

6–8 people

​

Ingredients

Chicken

  • 2 kg chicken pieces (drumsticks, thighs, wings, or a whole spatchcock chicken)

​

Marinade

  • 1 cup plain Greek yoghurt

  • 3 tbsp lemon juice

  • 2 tbsp ginger, finely grated

  • 4 cloves garlic, crushed

  • 2 tsp paprika

  • 2 tsp Kashmiri chilli powder (or mild chilli powder)

  • 1 tsp cayenne pepper

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp turmeric

  • 1 tsp garam masala

  • 2 tsp salt

  • 2 tbsp vegetable oil

​

Method

  1. Score the chicken pieces with a sharp knife.

  2. Mix all marinade ingredients thoroughly.

  3. Coat the chicken generously.

  4. Refrigerate for at least 6 hours, preferably overnight.

  5. Prepare a medium charcoal fire in your Charkii braai.

  6. Grill the chicken over indirect heat for 30–40 minutes.

  7. Move over direct coals for the final 5–10 minutes to develop charred edges.

  8. Rest for 5 minutes before serving.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

Serving Suggestions

  • South African sambals

  • Curried rice

  • Braai broodjies

  • Fresh coriander and lemon wedges

​

​

​

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Sticky Lollipops
Spicy-BBQ-Style-Grilled-Chicken-Drumsticks-1.jpg

Sticky lolliepops

​Perfect for a Charkii braai, these sticky chicken lollipops combine the sweet, smoky, and slightly spicy flavours that are popular at South African gatherings. The key is slow braaiing over medium coals while regularly basting.

​

Classic South African Sticky Apricot lollipops

​

Ingredients

For 12 drumsticks

  • 12 chicken drumsticks

  • 250ml apricot jam

  • 60ml tomato sauce

  • 30ml Worcestershire sauce

  • 30ml chutney

  • 2 cloves garlic, crushed

  • 1 tsp smoked paprika

  • Salt and black pepper

​

Method

  1. Mix all glaze ingredients together.

  2. Season chicken with salt and pepper.

  3. Braai over medium coals for 20–25 minutes.

  4. During the last 10 minutes, brush generously with the glaze.

  5. Turn frequently to build a sticky caramelised coating.

  6. Serve immediately.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

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Drumstick-lollipops_web1-750x560.jpg

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Beer in the chicken poepol
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Beer in the poepol Chicken

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beer-can-chicken-050118.webp

A "Beer-in-the-Poepol Chicken" (also called Beer Can Chicken, Beer Bird, or Beer-in-the-Bum Chicken) is a South African braai favourite. The chicken sits upright on a half-full beer can while cooking over indirect heat. The beer steams inside the cavity, helping keep the meat juicy while producing beautifully crisp skin.

​

Ingredients (Serves 4–6)

​

Chicken

  • 1 whole chicken (1.8–2kg)

  • 1 x 340ml can lager beer (Castle Lager works well)

  • 2 tbsp olive oil

​

Charkii Braai Rub

  • 2 tsp paprika

  • 2 tsp coriander powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp cumin

  • 1 tsp coarse salt

  • ½ tsp black pepper

  • ½ tsp chilli flakes (optional)

​

Aromatics

  • 2 cloves garlic, crushed

  • 2 sprigs fresh rosemary

  • Zest of 1 lemon

​

Method

1. Prepare the Chicken

Pat the chicken dry with paper towel.

Mix the olive oil and all the rub ingredients together. Rub generously over the entire chicken, including inside the cavity.

Carefully loosen the breast skin and tuck some garlic, rosemary and lemon zest underneath.

​

2. Prepare the Beer

Open the beer and drink (or pour out) about half the can.

Add:

  • 1 rosemary sprig

  • A little lemon zest

  • 1 crushed garlic clove

This infuses extra flavour into the steam.

​

3. Set Up the Charkii Braai

Build a medium charcoal fire.

Arrange the coals to the sides so the chicken cooks using indirect heat rather than directly over the hottest coals. This prevents burning and allows even roasting.

​

4. Mount the Chicken

Place the chicken over the beer can so it stands upright like it's sitting on a chair.

The legs and can form a stable tripod.

​

5. Braai

Cook with the lid closed.

  • Temperature: approximately 180–200°C

  • Cooking time: 1¼–1½ hours

  • Internal temperature: 74°C in the thickest part of the thigh

The skin should become golden brown and crispy while the meat stays moist.

​

6. Rest

Carefully remove the chicken from the braai.

Let it rest for 10–15 minutes before carving.

Charkii Sticky Beer Glaze (Optional)

While the chicken rests, combine:

  • ½ cup braai sauce

  • 2 tbsp honey

  • ¼ cup beer

  • 1 tbsp Worcestershire sauce

Simmer for 5 minutes and brush over the carved chicken pieces.

 

Charkii Serving Suggestions

Serve with:

  • South African potato salad

  • Curried rice

  • Tomato & onion smoor

  • Braaibroodjies

  • Watermelon & feta salad

  • Ice-cold lager or South African cider

 

Charkii Pro Tip

  • For an authentic South African flavour profile, replace half the paprika with Charkii Braai Spice and add a teaspoon of apricot jam to the rub. The slight sweetness caramelises beautifully over charcoal and pairs perfectly with a cold lager. This style is especially popular at family braais where juicy chicken and crispy skin are the goal.

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Peri Peri & Honey Lollipops
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Peri Peri & Honey Lollipops

​Ingredients

  • 12 drumsticks

  • 3 tbsp honey

  • 3 tbsp peri-peri sauce

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • 3 cloves garlic, crushed

  • 1 tsp paprika

​​

Method

  1. Mix marinade ingredients.

  2. Marinate chicken overnight.

  3. Braai over medium coals for 25–30 minutes.

  4. Baste regularly with remaining marinade.

  5. Finish close to the coals for extra caramelisation.

​

Heat Level

Adjust peri-peri sauce according to your guests' preference.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

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Sticky Nibbles
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Sticky Nibbles

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These sticky wing nibbles are perfect as a braai starter, game-day snack, or finger food platter. The combination of sweet, smoky, and slightly spicy flavours is a favourite at many South African braais.

​

Ingredients (Serves 6-8)

  • 1.5 kg chicken wing nibbles

  • 3 tbsp apricot jam

  • 3 tbsp tomato sauce

  • 2 tbsp chutney

  • 2 tbsp honey

  • 2 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 2 cloves garlic, crushed

  • 1 tsp smoked paprika

  • 1 tsp braai spice

  • ½ tsp black pepper

  • 1 tsp salt

​

Method

  1. Mix all sauce ingredients in a bowl.

  2. Reserve â…“ of the sauce for basting.

  3. Coat the wing nibbles with the remaining sauce.

  4. Marinate for at least 4 hours, preferably overnight.

  5. Prepare medium-hot Charkii coals.

  6. Braai wings indirectly for 20–25 minutes.

  7. Move over direct heat and baste frequently.

  8. Cook until sticky, caramelised and golden brown.

  9. Serve with extra chutney on the side.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

Braai Tip

The sugar in the jam and honey can burn quickly. Keep the wings moving and baste during the final 10 minutes.

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Monkey Gland Nibbles
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Monkey Gland Nibbles

Ingredients

  • 1.5 kg wing nibbles

  • 4 tbsp monkey gland sauce

  • 2 tbsp tomato sauce

  • 2 tbsp chutney

  • 1 tbsp Worcestershire sauce

  • 1 tbsp brown sugar

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

​

Method

  1. Combine all ingredients except the chicken.

  2. Coat wings thoroughly.

  3. Marinate overnight.

  4. Braai over medium coals for 25–30 minutes.

  5. Baste every few minutes with leftover marinade.

  6. Cook until glossy and sticky.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

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Charkii Sticky Nibbles
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Charkii Sticky Nibbles

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Ingredients

  • 1.5 kg wing nibbles

  • 3 tbsp Mrs Ball's chutney

  • 3 tbsp apricot jam

  • 2 tbsp honey

  • 2 tbsp tomato sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp cayenne pepper

  • 1 tbsp melted butter

​

Method

  1. Mix all ingredients into a smooth glaze.

  2. Marinate wings overnight.

  3. Braai indirectly for 20 minutes.

  4. Finish directly over hot coals.

  5. Brush with melted butter during the last few minutes.

  6. Garnish with chopped spring onion and sesame seeds.

​

Serving Suggestions

Serve with:

  • Traditional South African potato salad

  • Tomato and onion braai relish (smoor)

  • Coleslaw

  • Garlic braai bread

  • Ice-cold ginger beer or craft lager

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

​

These sticky wing nibbles pair exceptionally well with a Charkii charcoal braai because the smoke

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Sweet Chilli & Apricot
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Sweet Chilli & Apricot

Ingredients

  • 1.5 kg wing nibbles

  • 4 tbsp apricot jam

  • 3 tbsp sweet chilli sauce

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 1 tbsp lemon juice

  • 1 tsp garlic, crushed

​

Method

  1. Mix all ingredients.

  2. Marinate wings for at least 6 hours.

  3. Braai over medium heat.

  4. Baste repeatedly during cooking.

  5. Finish until sticky and slightly charred.

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

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Lemon & Herb Flatty
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Lemon & Herb Flatty

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Ingredients

  • 1 whole chicken (1.5–2kg), butterflied

  • 60ml olive oil

  • Juice of 2 lemons

  • 4 garlic cloves, crushed

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme

  • 1 tsp coarse salt

  • 1 tsp black pepper

  • 1 tsp paprika

​

Method

  1. Remove the backbone and flatten the chicken.

  2. Combine all marinade ingredients.

  3. Rub generously over the chicken.

  4. Marinate for at least 4 hours, preferably overnight.

  5. Braai over medium coals, skin-side up initially.

  6. Cook for 45–60 minutes, turning occasionally.

  7. Finish skin-side down for 5 minutes to crisp.

​

Serve With

  • Potato salad

  • Curried rice

  • Braai broodjies

  • Tomato and onion smoor

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Sticky Apricot Flatty
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Sticky Apricot Flatty

Ingredients

  • 1 whole butterflied chicken

  • ½ cup apricot jam

  • 3 tbsp chutney

  • 2 tbsp Worcestershire sauce

  • 2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 2 garlic cloves, crushed

  • 1 tsp smoked paprika

​

Method

  1. Mix all ingredients into a glaze.

  2. Coat the chicken thoroughly.

  3. Marinate for 2–4 hours.

  4. Braai over moderate heat for 50–60 minutes.

  5. During the last 15 minutes, baste repeatedly.

  6. Allow to rest for 10 minutes before carving.

​​

​

Charkii Braai Tip

  1. Build a medium charcoal fire.

  2. Place drumsticks away from direct high heat.

  3. Cook for 20–25 minutes before glazing.

  4. Apply glaze only in the final third of cooking.

  5. Turn every 2–3 minutes once glazed.

  6. Internal temperature should reach 75°C.

  7. Add a handful of peach or apple wood chips to your charcoal for extra flavour.

3758752-a1411da0f7614d2cb0591c59c35267be.jpg
grilled-half-chicken-500x375.jpg

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Peri Peri Flatty
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Peri Peri Flatty

Ingredients

  • 1 whole butterflied chicken

  • 4 red chillies

  • 4 garlic cloves

  • Juice of 2 lemons

  • 60ml olive oil

  • 2 tbsp paprika

  • 1 tbsp oregano

  • 1 tsp salt

  • 1 tsp black pepper

​

Method

  1. Blend all ingredients into a smooth peri-peri marinade.

  2. Coat the chicken completely.

  3. Marinate overnight.

  4. Braai over medium coals for 45–55 minutes.

  5. Baste with leftover marinade during cooking.

  6. Finish closer to the coals for slight charring.

​

Serve With

  • Portuguese rolls

  • Corn on the cob

  • Greek salad

  • Garlic butter potatoes

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Charkii Flatty
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Charkii Flatty

Ingredients

  • 1 butterflied chicken

  • 2 tbsp Charkii braai spice

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tbsp chutney

  • 1 tbsp honey

  • 1 tsp garlic powder

​

Method

  1. Mix ingredients into a paste.

  2. Coat chicken evenly.

  3. Marinate overnight.

  4. Braai at 180–200°C indirect heat for 50–60 minutes.

  5. Finish directly over the coals for colour.

  6. Slice into portions and serve on a wooden platter.

​

Presentation

Garnish with:

  • Grilled lemon halves

  • Fresh parsley

  • Braaied mealies

  • Roasted cherry tomatoes

​

This recipe works particularly well for Charkii demonstrations because the butterflied chicken cooks faster than whole chicken while creating an impressive centrepiece for guests.

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Anchor 1
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Charkii Flatty

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