How to Braai Chicken So It’s Juicy Every Time
Chicken on the braai can either be incredibly juicy and flavourful — or dry and disappointing. The difference comes down to preparation, heat control, and patience. Follow these simple steps and you’ll never serve dry chicken again.
1. Choose the Right Cuts
Bone-in, skin-on pieces like thighs and drumsticks stay juicier than boneless cuts. The bone helps retain moisture, and the skin protects the meat from direct heat.
If using chicken breasts, be extra careful with timing — they dry out faster.
2. Marinate Properly
Marinating is key to flavour and tenderness.
- Marinate for at least 2–4 hours
- Overnight is even better
- Use oil, lemon, herbs, garlic, and spices
Remove the chicken from the fridge 30 minutes before braaiing so it cooks evenly.
3. Control Your Heat
This is where many people go wrong. Chicken needs medium heat, not blazing flames. Build strong coals first using quality hardwood like Kameeldoring, then let the flames settle before placing the chicken on the grid.
Too much heat burns the outside while leaving the inside undercooked.
4. Cook Slowly & Turn Carefully
Place chicken skin-side down first. Turn occasionally — not constantly.
Keep the lid closed if your braai allows it. This helps retain moisture.
5. Check for Doneness
The safest internal temperature for chicken is 75°C. If you don’t have a thermometer, cut into the thickest part — juices should run clear, not pink.
Avoid overcooking once it’s done — that’s when it dries out.
6. Let It Rest
Once off the fire, let the chicken rest for 5–10 minutes before serving. This locks in juices and keeps the meat tender.
🔥 Final Braai Tip
Great chicken starts with great coals. Use properly seasoned hardwood for steady, controlled heat rather than aggressive flames. The right fire makes all the difference.
With the right preparation and patience, your braai chicken will be juicy, tender, and full of flavour — every single time.