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South African Sticky Braai Chicken Recipe Easy Homemade Glazed Chicken

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A flavorful South African sticky braai chicken with a tangy-sweet mango chutney glaze that caramelizes beautifully on the grill, perfect for casual backyard braais or quick weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) chicken thighs, skin-on and bone-in
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • ½ cup (125ml) mango chutney (preferably Mrs. Ball’s)
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (optional)
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ginger, grated

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper. (10 minutes)
  2. In a mixing bowl, combine mango chutney, olive oil, minced garlic, ground coriander, smoked paprika, chili flakes, lemon juice, brown sugar, and grated ginger. Stir until smooth. (5 minutes)
  3. Add the chicken thighs to the marinade. Use your hands or a spoon to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes; if time allows, marinate up to 2 hours for deeper flavor. (30 minutes to 2 hours)
  4. Preheat the grill or braai to medium-high heat (about 375°F/190°C). Clean and oil the grates to prevent sticking. (10 minutes)
  5. Place the chicken thighs skin-side down on the grill. Cook for about 6-7 minutes per side, turning carefully. Keep the grill covered as much as possible to trap heat and smoke. (12-15 minutes)
  6. During the last 5 minutes of grilling, brush a generous layer of marinade glaze on each side. Repeat once or twice to build that sticky, caramelized coating. Watch closely so the sugars don’t burn. (5 minutes)
  7. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). If you don’t have one, cut into the thickest part to check juices run clear. (1 minute)
  8. Remove from grill and let rest on a foil-lined tray for 5 minutes before serving. This helps the juices redistribute and the glaze set. (5 minutes)

Notes

If the glaze caramelizes too fast and starts to burn, move the chicken to a cooler part of the grill or reduce the heat. Resist poking the chicken too much to allow the skin to crisp properly. For oven baking, cook at 400°F (200°C) for 35-40 minutes, basting halfway through.

Nutrition

Keywords: South African chicken, sticky braai chicken, grilled chicken, chutney glaze, braai recipe, mango chutney chicken, easy chicken recipe, outdoor grilling

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