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Updated: 02 Apr 2023
This Flame-grilled Chicken recipe with Homemade Barbeque Sauce is our interpretation of a classic South African Chicken Braai. Additionally, this particular dish has also become our signature dish over the years. Probably because this dish always wins our guests’ hearts regardless of their age, gender, religious diet or their ethnicity. However, what truly makes this recipe special is our secret ingredient… our love for Braai.
Flame-grilled Chicken with Homemade Barbecue Sauce and Chunky Chips recipe
Equipment
- Grill alterantively Oven or Braai
- 1 Oil fryer
- 1 chopping board
- 1 knife
- 1 Potato peeler
Ingredients
Ingredients for Chicken
- 2 whole Chicken
- 250 ml Jimmy’s Steakhouse Sauce
- 100 ml Steers Pesto Sauce
- 100 ml Sunflower Oil
- 1-2 gram Chili Spice to your own taste
Ingredients for Potatoes
- 8 medium to large Potatoes
- Salt
Instructions
Instructions for Chicken
- Splay (Butterfly) Chickens and cut In half
- Lightly salt Chicken halves (both sides) with Spicy (Irani Salt)
- Place the Chicken halves on a light grill with oil on low heat for 10 minutes
- Then grill and cook for 10 minutes on high heat turning them once
- Reduce the heat and cook the Chicken for a further 30 minutes at low heat – turning every 4-5 minutes
- Then starting basting the Chicken – turning every 4-5 minutes and grilling for another 30 minutes at the low heat
- Turn heat down to very low and grill for another 10 minutes
Instructions for Chunky Chips
- Peeled and cut the potatoes into wedges – 1 potato should give you about 6 wedges each
- Briskly boil potatoes in salt water for 4 minutes – Only add the potatoes when the water is already boiling
- Heat the oil to 180 degrees Celsius (use a thermometer for the oil if possible)
- Fry the chips in the oil for 8-10 minutes
- Put paper towels in a basket or bowl on drain the chips for about 30 seconds
- Season with salt to your taste
Notes
Enjoy your flame-grilled chicken with a smoky, charred flavour and juicy, tender meat!
Enjoy!
Find more delectable recipes from the By Bush Telegraph Lodge kitchen.