Thighs and legsPeri Peri Chicken Thighs Over Charcoal
Chicken thigh is the cut charcoal was made for: enough fat to survive a live fire, and skin that goes properly crisp over coals in a way an oven never manages.
SausagesBoerewors on the Braai
A single continuous coil of coarse beef sausage spiced with coriander and clove. The rules are simple: never prick it, never rush it, and never cut the coil.
A braai is an event rather than a cooking method, and the distinction matters to South Africans. The fire is built from wood, burnt down to coals, and the cooking happens around a gathering rather than in service of a meal time.
Boerewors is the fixture: a coarse-ground beef sausage spiced with toasted coriander, cooked in one continuous coil and never, under any circumstances, pricked.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Peri Peri Chicken Thighs Over Charcoal | Two-zone cooking | 175 to 230°C (350 to 450°F) | 25 min | 80°C (175°F) |
| Boerewors on the Braai | Two-zone cooking | 175 to 230°C (350 to 450°F) | 20 min | 70°C (160°F) |
Techniques used
Two-zone cooking. Coals banked to one side: a searing zone and a gentle zone in one grill. The single most useful technique in charcoal cooking.
Cookers these suit
Asado grills. Drum smokers. Kamado grills. Kettle grills. Portable grills.