Moroccan Chicken On The Braai

In six ingredients, you can make a chicken dish that not only compliments the cooking style of an open-fire but one that stays tender, flavourful and easy to make.


  • 2 free-range chicken, spatchcocked
  • 60 ml harissa paste
  • 60 ml low-fat Greek yoghurt
  • 1 juice and grated peel of lemon, (plus extra for serving)
  • 1 dash salt, to taste
  • 1 dash milled pepper, to taste


  1. Place chickens on a large roasting tray.
  2. Mix remaining ingredients and rub all over chickens.
  3. Preheat oven to 180ºC and par-cook chickens for 30 minutes, then remove and set aside.
  4. Continue cooking chickens over medium-hot coals, turning occasionally, until juices run clear and chickens are cooked through.
  5. Squeeze over a little more lemon juice and serve.


  1. Chicken dries out easily, so take care not to overcook it on the braai.
  2. For added flavour, let the chickens marinate for up to six hours before.


Source: Moroccan Chicken on the Braai

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