The best chicken on the braai

 
best roast chicken braai

 

The Weber is simply the best and tastiest way to make a roast chicken.

The Weber is simply the best and tastiest way to make a roast chicken.

The chicken gets a smokey flavour and it just melts in your mouth. So simple and so delicious.

You can pretty much season the chicken any way you like before you cook it, but this is my quick and easy way to put a smile on many a face.

1. Rub the chicken in olive oil.

2. Sprinkle generously with Robertsons Chicken Spice (it really works well with chicken – ask Reuben!)

3. Layer bacon slithers in a Union Jack pattern (like a star) over the top. If you layer on top of each other, then you cater for every one as the top slices are very crispy and the under slices not so crispy.

4. Save the last two slices of bacon and wrap those on the drum sticks of the chicken right at the tip (where you would hold it if you were eating with your hands). This makes an awesome drum stick with a crispy turn of bacon at the base when cooked.

5. Take 1 lemon, sliced in half, a big sprig of fresh Rosemary and stuff inside the chicken.

6. Make the fire 20 mins before you want to cook the chicken, on indirect coals. Make a fairly strong fire and cook with all the vents open fully.  If you want to do more than 1 chicken add approximately 25 mins per chicken that you add, maximum 3 per weber.
1 chicken : 1hr20
2 chickens : 1h45
3 chickens : 2hrs

7. Do not open the top to check the chicken, it will be fine!

8. When you lift the chicken out of the Weber, the inside will be full of juices, so beware that you let them run out.
Take your tongs and shove 1 arm into the chicken, the other on top and tip out the juice from the tummy into a bowl.
After you have carved the breast meat, pour this juice on it to keep it moist. Yum yum yum.

Enjoy!

- The Food Bitch

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