Ginger and Papaya Chicken Braai

Ginger and Papaya Chicken Braai

Are you tired of the same old boring chicken dishes? Looking to spice up your next barbecue? Well, look no further than this mouthwatering recipe for Ginger and Papaya Chicken Braai! (Braai is just a fancy South African term for barbecue, but it sounds way cooler, right?)

3 cups (400g) diced papaya
2cm knob ginger, peeled and chopped
3 cloves garlic, crushed
1 large chicken, spatchcocked
Handful fresh coriander, for serving
Basting oil:
4cm knob ginger, peeled and grated
2 cloves garlic, crushed
2 green chillies, deseeded and chopped
⅓ cup (80ml) oil
Salt and milled pepper

Blitz papaya, ginger and garlic together in a food processor until smooth.
Place chicken in a large bowl and coat with papaya marinade.
Marinate in the fridge for 3 hours or overnight.
Remove chicken, shaking excess marinade.
Stir basting oil ingredients together.
Place on a roasting tray in the oven and cook for 20 minutes at 200°C.
Prepare medium-hot coals and secure chicken in a fold-out braai grid. (Alternatively, continue cooking in the oven for a further 15-20 minutes or until cooked through).

Braai, basting with oil, until skin is crisp and meat juices run clear from a cut made in the thickest part of the drumstick.
Serve with fresh coriander.

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