Chicken on the braai is typically seasoned with various spices and sauces and can be cooked whole or in pieces. Braai chicken is a popular dish at cookouts and parties in South Africa and can be enjoyed by people of all ages. Add a bottle of Stonedale Sauvignon Blanc and get ready to feast!

Ingredients:

12 – 16 Chicken pieces.
750 mL bottle of Stonedale Sauvignon Blanc.
500 mL water.
1 large onion.
1 Tbsp crushed garlic.
2 lemons cut in half.
Onion salt for seasoning.
Braai salt or your favourite braai spice.

Method:

1. In a large pot with a lid or pressure cooker add your water, Stonedale Sauvignon Blanc and onion cut into halves.
2. Cook in the pressure cooker for 60 min until completely soft but not yet falling off the bone. In a large pot this could take around 90 min on medium heat.
3. Remove the chicken pieces from the pressure cooker or large pot. Sprinkle crushed garlic over each piece. Season both sides with the onion salt and normal braai salt or your favourite braai spice.
4. Transfer to an open braai grid. Braai on high heat, squeezing lemon over both sides as you flip the chicken pieces over each time. We did ours 3-4 min a side and did each side twice, which means 12-16 min in total.