A flavour-packed South African braai favourite – tender chicken pieces marinated in a tangy honey-mustard sauce and grilled to perfection!
Makes between 8-12 sosaties
Ingredients (Marinade):
- ½ cup olive oil
- 4 Tbsp Dijon mustard
- 4 Tbsp honey
- 2 Tbsp whole grain mustard
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp ground black pepper
Best meat cuts to use: Chicken fillets, boneless chicken thighs or chicken wings.
Optional extras: Add pieces of onion, green pepper, garlic, apricot or pineapple between the layers of meat.
Method:
- Mix all the marinade ingredients together in a marinating dish or resealable plastic bag.
- Cut the meat into cubes if using chicken fillets and add to the marinade. Mix everything well and close the lid of the marinating bowl or seal the bag.
- Let it marinate in your fridge overnight.
- Thread the chicken onto the skewers (adding optional extras between the pieces if desired).
- Braai the sosaties over hot coals, turning occasionally until the meat is cooked. Total braai time should be about 10-25 minutes depending on size.
- Baste frequently with the leftover marinade during cooking for a caramelized finish but don’t baste in the final few minutes of the braai.
Enjoy straight off the fire – these are always a crowd-pleaser! 🔥🍗
