Jake Harper
Grilling chicken on a gas braai is a great way to achieve juicy, flavourful chicken with a crispy skin. While some people recommend cooking chicken in the oven first, it can be cooked on a gas braai from raw. The key to success is to use indirect heat, which involves turning off the burner directly below the chicken while leaving the surrounding burners on. This allows the chicken to cook evenly without drying out, burning or remaining undercooked. It is also important to maintain a steady temperature of around 165–190°C, depending on the size of the chicken and the gas braai model.
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What You'll Learn
Prepare the chicken: rub with olive oil, spices, and herbs
Preparing the chicken is a crucial step in ensuring your chicken is juicy and flavourful. Here is a detailed guide to help you prepare your chicken before placing it on the gas braai:
Firstly, clean, trim and pat dry the chicken. Do not rinse the chicken with water. This step is important as it removes any excess moisture, ensuring the chicken cooks evenly and develops a nice char. Next, truss the legs and tuck the wings under. Trussing, or tying the legs together with kitchen twine, helps the chicken maintain a compact shape and cook more evenly.
Now, it's time to rub the chicken with olive oil. Coat the entire surface of the chicken with olive oil, including underneath the skin. Olive oil helps the spices and herbs adhere to the chicken, ensuring even distribution of flavour. It also adds moisture, preventing the chicken from drying out during cooking.
After coating with olive oil, it's time to apply your chosen spices and herbs. For a traditional roast chicken flavour, consider using rosemary, thyme, or a lemon-garlic blend. You can also sprinkle salt and pepper to taste. Additionally, garlic powder or a BBQ rub can add a nice punch of flavour. Be generous with your seasonings and massage them into the chicken, ensuring they reach all areas, including inside the carcass.
If you have time, allow the chicken to marinate in the refrigerator for at least 2 hours or preferably overnight. This step is optional but highly recommended, as it allows the flavours to penetrate the meat deeply, resulting in a more flavourful and juicy chicken.
Once your chicken is prepared, it's ready to be placed on the gas braai! Remember to preheat your braai and ensure it's nice and hot before adding the chicken.
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Marinade: lemon, garlic, and butter
Braaing chicken on a gas braai is a great way to cook juicy and tender chicken with a crispy skin. To make a lemon, garlic, and butter marinade, you will need:
- 6 tablespoons of lemon juice (or the juice of 3 medium lemons)
- 6 tablespoons of butter
- 6-8 garlic cloves, crushed, or 2 tablespoons of crushed or minced garlic
- Salt and pepper, to taste
You can also add some olive oil to the marinade, as well as fresh or dried herbs like rosemary, thyme, or parsley.
To make the marinade, simply melt the butter in a saucepan over medium heat. Add the garlic and cook for 30-60 seconds to "bloom" it, releasing more flavour. Then, add the lemon juice and any other desired ingredients, stirring to combine. Allow the marinade to cool before adding the chicken. You can also reserve some of the marinade to brush onto the chicken while it's cooking.
When you're ready to cook, set your gas braai to a medium-high heat, around 180-190°C. Place the chicken on the braai and cook for 40 minutes with the lid closed. If using a whole chicken, one thigh should be angled towards the direct heat. After 40 minutes, rotate the chicken so that the other thigh faces the heat. Cook for an additional 40 minutes for a 5-pound chicken, or until the internal temperature reaches 165°F in the thickest parts. For the best texture, aim for 185°F in the thighs. Always use a meat thermometer to check the temperature and ensure your chicken is cooked through.
This lemon, garlic, and butter marinade is perfect for adding flavour to chicken, and can also be used with other meats and vegetables. Enjoy your braai!
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Setup: gas grill with indirect heat at 350°F-400°F
When braaiing chicken on a gas grill, it is recommended to use indirect heat to cook the chicken evenly and avoid flare-ups, burnt skin, or undercooked meat.
To set up your gas grill for indirect heat, you will need to create a zone with direct heat and another with indirect heat. Only part of the grill surface should be over an active burner (direct side), and the other part (indirect side) should have the burners turned off. This setup will give you a gentle, even heat, ideal for cooking a whole chicken.
For a 5-pound whole chicken, you should aim for a surface temperature of 350°F to 400°F in the indirect zone. The chicken will take about 80 minutes to grill at 400°F, but times may vary depending on your grill setup and the size of your chicken.
Once your grill is preheated, place the chicken on the grill, with one thigh angled towards the direct heat. Close the lid and leave the chicken to cook for 40 minutes. After this time, rotate the chicken so that the other thigh faces the heat.
You can also add wood chips over the direct heat to infuse your chicken with a smoky flavour. Keep the lid closed to trap the smoke during cooking.
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Cooking time: 40 minutes to 1 hour
To braai chicken on a gas braai, you'll need to prepare the chicken beforehand by marinating it. First, clean the chicken and make shallow slits on each piece. Then, blend the other ingredients and pour the marinade over the chicken, massaging it into the slits. Cover and refrigerate for a few hours or overnight.
When you're ready to cook, preheat your gas braai to a medium-high heat. You can test if it's hot enough by using the 'hand test': your hand should be able to withstand the heat at the same level as the meat for between 5 and 12 seconds. If it's any less, it's too hot, and if it's any more, it's too cold.
Once the braai is at the right temperature, place the chicken on the grill, angling one thigh towards the direct heat. Close the lid and leave to cook for 40 minutes. After this time, rotate the chicken so that the other thigh faces the heat, brush with butter, and cook for another 10 minutes.
The chicken is done when the internal temperature of the breast reaches 165°F/74°C. It's important to use a meat thermometer to check this. Once cooked, let the chicken rest for 5-10 minutes before serving to keep the juices in the meat.
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Check temperature: 160°F-185°F
Checking the internal temperature of the chicken is crucial to ensure it is cooked properly and safely. The ideal temperature range for chicken thighs is 160°F-185°F.
The temperature range for the chicken thighs differs from the breasts. Chicken breasts should be cooked to a lower temperature than chicken thighs. The white meat of the chicken breasts will be dry and rubbery if cooked to a higher temperature. The ideal temperature for chicken breasts is between 150°F and 160°F.
The temperature of the chicken should be checked with a thermometer. It is not recommended to guess the temperature. Brining the chicken can also help to ensure the chicken remains moist and tender.
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Frequently asked questions
A 5-pound whole chicken will take about 80 minutes to grill over indirect heat at 400°F. Times will vary depending on grill setup and chicken size.
You’ll want a surface temperature of 350° to 400°F in the indirect zone. The chicken is safe to eat at 165°F in the thickest parts, but aim for 185°F for the best texture.
Clean, trim, and pat dry the chicken. Truss the legs and tuck the wings under. Brush with melted butter and season to taste with salt and pepper. You can also apply a marinade and let the chicken sit in the fridge for 2 to 4 hours before grilling.
Make sure your grill is very hot before cooking the chicken. If you are braaiing other meats, cook the chicken second, after wors and before dunwors, steak, and chops. Keep the lid closed during cooking to trap smoke and create convection heat, which helps the chicken cook evenly.
