Braaied chicken breasts can often be dry. Keeping the breasts whole and cooking them over gentle heat, just only until done, helps to retain moisture. Serve Ina Paarman's Sweet Chilli Chutney on the side.
- 4 plump chicken breast fillets
- Ina Paarman’s Chicken Spice
- bay leaves
- 120ml Ina Paarman’s Peri-Peri Marinade
- 2 whole heads of garlic, cut in half horizontally
- olive oil
- 3 small lemons cut in half
- 2 - 3 whole chillies
- Ina Paarman’s Sweet Chilli Chutney to serve
Season the chicken with Chicken Spice and marinate in 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.
Serve with Sweet Chilli Chutney on the side.
It is difficult to cook the chicken breasts completely while whole, therefore, cut them halfway through the braaing process when they have firmed up and are nicely browned.