Print

South African Sticky Braai Chicken Recipe Easy Homemade Chutney Glaze

South African sticky braai chicken - featured image
Print Recipe

A flavorful South African grilled chicken recipe featuring a sticky, tangy-sweet chutney glaze that is quick and easy to prepare, perfect for backyard gatherings.

Ingredients

Scale
  • 4 large chicken thighs, bone-in and skin-on
  • ½ cup Mrs. Ball’s Chutney (or mango chutney as substitute)
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • ½ teaspoon chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • Juice of half a lemon

Instructions

  1. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
  2. In a mixing bowl, combine Mrs. Ball’s chutney, tomato paste, honey, apple cider vinegar, smoked paprika, ground coriander, garlic powder, chili flakes (if using), salt, and pepper. Whisk until smooth.
  3. Add vegetable oil and lemon juice to the chicken, rubbing it all over each piece. Let it marinate for 10-15 minutes.
  4. Heat the grill or braai to medium-high heat (375–400°F / 190–200°C). If using charcoal, wait until coals are glowing and covered with white ash.
  5. Place chicken skin-side down on the grill and cook without moving for 6-7 minutes until skin crisps and grill marks appear. Flip carefully.
  6. Brush a generous layer of chutney glaze on the cooked side, flip back, and brush the other side. Continue cooking for another 6-7 minutes, brushing additional glaze every few minutes to build a sticky coating.
  7. Check doneness with a meat thermometer (internal temperature should reach 165°F / 74°C) or pierce the thickest part to ensure juices run clear.
  8. Remove chicken from grill, cover loosely with foil, and let rest for 5 minutes before serving.

Notes

Apply glaze in multiple thin layers to build a sticky coating without burning. Control grill heat to avoid flare-ups and burning sugars. Let chicken rest after grilling to keep it juicy and let glaze set. If no outdoor grill is available, use a stovetop grill pan or bake in the oven at 400°F for 35-40 minutes, brushing glaze halfway through.

Nutrition

Keywords: South African chicken, braai chicken, sticky chicken, chutney glaze, grilled chicken, barbecue chicken, easy chicken recipe

Find it online: https://sweetstirring.com/south-african-sticky-braai-chicken-recipe-easy-homemade-chutney-glaze/