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The dilemma… My braai chicken isn’t juicy
A foil-wrapped brick (no, really!)
Perfectly moist chicken with crisp skin is the holy grail of braaiing. But all too often, the bird’s uneven distribution of meat and bones means it ends up either underdone or overcharred.
Key move: Rest a brick on chicken halves to flatten them so they cook evenly.
Grilled Soy-Lemon Chicken under a Brick
WHAT YOU’LL NEED
1/2 cup soy sauce
1/4 cup fresh lemon juice
4 tbsp unsalted butter, melted
3/4 tsp freshly ground pepper
3/4 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp sugar
1 whole chicken split in half, backbone removed
MAKE THE MARINADE
In a bowl, whisk together all the ingredients except the chicken. Reserve 1/3 cup of the marinade for basting; pour the rest into a resealable plastic bag. Add the chicken, turning to coat. Seal the bag and refrigerate for at least 30 minutes (or up to overnight).
PREP THE BRICKS
When you’re ready to cook, wrap two bricks separately in doubled heavy-duty foil. Preheat the braai to medium low.
COOK THE CHICKEN
Place the chicken halves on the grill, skin side down. Place a brick over each half, cover the braai, and cook until their internal temperature reaches 75 degrees, 40 to 45 minutes, turning and basting them halfway through. Makes 4 servings