Chicken can go from perfect to dry very quickly on the braai. The secret is seasoning early and controlling your heat.
Season under the skin
Loosen the skin and rub Spykos Chicken Spice directly onto the meat, then season the surface as well. The herb and garlic flavour goes deeper this way.
Add a quick marinade
Mix a few spoons of spice with a little olive oil and coat the chicken pieces. Leave them in the fridge for at least an hour, or overnight for the best result.
Cook over medium coals
- Use medium heat, not roaring flames, so the outside does not burn before the inside is cooked.
- Start bone-side down and turn every few minutes.
- Chicken is ready when the juices run clear and the thickest part is cooked through.
Rest, then serve
Let the chicken rest for 5 to 10 minutes. It pairs well with pap, salads or roasted vegetables.
Want more ideas? Explore our all-purpose spices.