Chicken is arguably one of the trickiest meats to braai well.
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.
Food safety experts recommend cooking chicken to an internal temperature of at least 74°C to 75°C to ensure it is safe to eat.
While everyone has a favourite marinade or secret family recipe, getting the cooking technique right is what makes the biggest difference.
