The weather is slowly warming up and that means that South Africans will clean up the braai, invite friends over and have a feast. Among the teaks, boerewors, chops and braaibroodjies, you also need some sosaties. These chicken sosaties with lemon and herb marinade are a classic combination that everybody recognises, and they’re so easy to put together a day or few hours before popping them onto the fire. They are sweet and sour, the perfect flavur to go with some tender chicken.
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Chicken sosaties with lemon and herb marinade tips
Chicken breast is the most popular meat to use for this recipe as it’s firmer and stays on the skewer, but you’re welcome to add boneless chicken thighs too. The lemon also helps tenderize the chicken while adding flavour. For the sweet element, the grilled pineapple between each cube of chicken is a great texture and flavour contrast you’ll enjoy together. You can also make small ones for starters if you’re lunch or dinner feast goes on for long enough.
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Enjoy some classic chicken sosaties with lemon and herb marinade the next time you have a braai when the weather permits.
Last updated on 11 August 2023
Chicken sosaties with lemon and herb marinade recipe
Course: MainDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
3
hoursTotal time
3
hours30
minutesIngredients
½ kg ½ chicken, cut into cubes
juice from 2 lemons
half a pineapple (cut into cubes)
garlic and herb spices
1 tsp 1 olive oil
Method
- For the marinade
- Throw the oil, lemon juice and about a teaspoon of spices into a bowl and mix.
- Now add in the chicken, and mix about for a few seconds
- Pop this into the fridge and let it stand for 3 hours.
- For the sosaties
- Grab some metal or wood skewers (if you are using wood skewers, make sure you soak them in water to make sure they don’t go up in flames!)
- Skewer the chicken and pineapple, alternating to how much you want on each skewer
- This is cooked on a medium heat (you are able to hold your hand over the grid for about 7 seconds) directly over the coals.
- These should take about 15 minutes or so, and you’ll know when they done when the chicken has turned white inside. I check by grabbing a piece off the end and testing it.
Notes
- You can carry on basting the chicken with the left over lemon juice marinade from before whilst cooking.
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