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Mother's Day Picnic - Marinated Chicken
May 4, 2017
Braaied chicken breasts can often be dry. Keeping the breasts whole helps to retain moisture. Serve our Sweet Chilli Chutney on the side.
Prep Time
2 hours
Ingredients
- 4 plump chicken breast fillets
- Ina Paarman’s Chicken Spice
- bay leaves
- Ina Paarman’s Peri-Peri Marinade or Lemon Marinade
- 2 whole heads of garlic, cut in half horizontally
- olive oil
- 3 small lemons cut in half
- 2 – 3 whole chillies
- To Serve
- Ina Paarman’s Sweet Chilli Chutney
Instructions
- Season the chicken with Chicken Spice and marinate in ½ cup of Peri-Peri Marinade for 1 hour or overnight. Thread the whole fillets horizontally onto 3 skewers with bay leaves in-between the fillets. Wrap the garlic halves drizzled with a little olive oil in foil. Cook on the side of the fire. Braai the ‘all in one’ chicken kebabs gently over medium coals while turning and squeezing over marinade. It will take no more than 10 – 12 minutes. Remove chicken, still on skewers, from the fire. Cut between the skewers and continue to braai and baste the individual kebabs for ± a further 5 minutes. Remember not to overcook the chicken. Remove from the heat, tent with foil, and rest for 10 minutes.
- In the meantime oil the cut sides of the lemon and char face down on the braai. Unwrap the garlic and also char face down on the braai. Oil the whole chillies and braai until nicely charred.
- To Serve
- Serve with Sweet Chilli Chutney on the side.
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