How to braai chicken that stays juicy and cooks through every time

Chicken is arguably one of the trickiest meats to braai well.

There's a familiar moment at almost every South African braai. The wors is sizzling, the steaks are nearly ready, and someone lifts the braai grid to check on the chicken for what feels like the tenth time.

Chicken is arguably one of the trickiest meats to braai well.

Too much heat and the outside chars long before the meat near the bone has cooked through. Leave it on too long, and you're left with dry, stringy chicken.

Take it off too early, and you risk serving undercooked poultry, which can carry harmful bacteria such as salmonella.