Curry Oil & Honey Braai Chicken
Smoky, succulent braaied chicken marinated in curry-infused olive oil and chilli, finished with a golden, sticky honey glaze over the coals.
This is the ultimate summer braai chicken—simple, layered, and packed with bold South African flavour. Chicken wings or bone-in pieces are marinated in fragrant curry-infused olive oil, tangy lemon juice, fresh rosemary, and chilli, then cooked low and slow over a two-zone fire. Glazed with raw honey in the final minutes, it comes off the fire with crispy, charred edges and a sweet, sticky, and smoky finish.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Mix Marinade & Coat Chicken
In a large bowl, whisk together 3 tbsp curry-infused olive oil, 2 tbsp chilli sauce, 1½ tsp black pepper and coriander salt, the juice of 1 lemon, and chopped rosemary.
- 2
Add 1 kg chicken pieces, tossing thoroughly to ensure every piece is completely coated in the marinade.
- 3
Cover and place in the refrigerator to marinate for at least 2 hours (or overnight for maximum flavour penetration).
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Ivana Sanshia’s note
Setting up a two-zone fire is the key to perfectly cooked braai chicken—cooking over indirect heat allows the bone-in meat to cook through without burning the skin.
Curry-infused olive oil: if you can't find it, warm 3 tbsp olive oil with 1 tsp curry powder, then let it cool before making the marinade.
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