So, grab your apron, or your braaibroekies, light your fire, and let’s dive into the ultimate chicken braai experience—where every flip, sizzle, and char comes with style, control, and a little South African flair.
The Secret to Juicy, Tender Chicken on the Braai
We think that braaiing chicken is an art form. Unlike steak, which loves quick searing, chicken needs slower, more controlled heat to ensure that it’s cooked all the way through without becoming dry or charred beyond recognition. Here’s how to braai chicken to perfection:
Step 1: Prepare Your Chicken
Start by selecting your cut—whether it’s whole chicken, drumsticks, wings, thighs, or even spatchcock (butterflied) chicken. Marinating the meat for a few hours (or overnight) helps lock in flavor.
Pro tip: Use a marinade with acid (like lemon juice) and oil to keep the meat moist. Add garlic, chili, and fresh herbs to make your flavors pop!
-
Marinade idea:
Mix olive oil, lemon juice, garlic, paprika, black pepper, and a pinch of salt for an easy all-purpose braai marinade.
Once marinated, pat your chicken dry before grilling. This step ensures the skin gets beautifully crispy—because nobody wants soggy chicken!
Step 2: Set Up Your Fire for Success
Chicken needs medium, indirect heat to cook through without burning. Arrange your coals on one side of the braai to create a two-zone fire:
- Direct heat zone: For searing the outside.
- Indirect heat zone: For slow cooking to the bone.
Place a drip tray under the chicken when it’s on the indirect side to catch any fat drippings, preventing flare-ups. Make sure your fire tools (especially your braai tongs) are within reach for easy flipping and adjusting.
Step 3: Time to Braai!
- Sear the chicken: Place it skin-side down over direct heat for 2-3 minutes until it gets a beautiful golden char.
- Move to indirect heat: Shift the chicken to the cooler side of the braai to cook slowly. Put the lid on (if your braai has one) and let it roast for 20-30 minutes, depending on the size of your cuts.
- Internal temp check: Chicken is safe to eat at 74°C (165°F). Use a meat thermometer to avoid guessing.
Here’s where the right braai tongs come in handy—thanks to Donkey Long Tong’s perfect grip and control, flipping and moving pieces around the grill becomes effortless. No awkward fumbling or scorching your hand on the fire.
Why Donkey Long Tong’s Braai Tongs Are Your Best Braai Buddy
Now, let’s talk tools. Every braai master knows that you’re only as good as your equipment, and Donkey Long Tong’s braai tongs are built to handle everything from delicate wings to monster drumsticks.
The Two Legends:
-
The Original Donkey Long Tong (80cm)
Perfect for campfires or large braais and braai masters who like to keep a safe distance from hot coals—without losing control. -
The Donkey Tong (69cm)
Slightly shorter but equally powerful, ideal for really any braai setup. This one’s got a uniquely designed head that makes flipping meat smoother than the brandewyn in your other hand.
What Makes These Tongs the Best?
- 304 Food-Grade Stainless Steel: Safe, durable, and rust-resistant. No bending or warping here—these tongs are built to last.
- White Oak Wooden Handles: Designed for comfort and a firm grip, no matter how hot things get. Treated with Rubio Monocoat for food compliance and UV protection, so they stay good as new.
- Solid Brass Rivets: Classy and sturdy, because flimsy tools have no place near a proper braai.
- 301 Spring Stainless Steel: The “kick” in these tongs gives them just the right amount of tension—no loose grip on your chicken. We call it “The Donkey’s Kick.”
- Sliding Lock: Keeps the tongs closed and compact when not in use.
- Built-in Bottle Opener: Because what’s a braai without a cold drink in hand?
With these braai tongs, you’re not just flipping chicken—you’re wielding a tool crafted to enhance your entire braai experience. Every detail, from the solid brass rivets to the smooth-action spring, has been designed with care. And when the heat rises, that 80cm reach lets you flip and grip without ever getting burned.
Shop here!
Tips for a Flawless Chicken Braai
-
Don’t Rush the Process
Chicken cooked too fast over high heat will burn on the outside and stay raw inside. Let patience be your guide! -
Baste, Baste, Baste
For extra flavor and juiciness, baste your chicken with a mix of melted butter and lemon juice throughout the cooking process. Use your trusty Donkey Long Tong to flip as you go, ensuring the basting coats both sides evenly. -
Rest Before Serving
Once your chicken is off the heat, let it rest for 5-10 minutes. This locks in the juices and makes every bite more succulent.
Donkey Long Tong: The Braai Tool You Never Knew You Needed
Your chicken deserves to be treated with respect—and so do you. The Donkey Long Tong braai tongs aren’t just tools; they’re an extension of your braai mastery. With every flip and grip, these handcrafted tongs deliver precision, power, and style.
Whether you’re standing proudly over a roaring fire with the 80cm Original Donkey Long Tong or manning backyard ebber with the 69cm Donkey Tong, you’ve got the best braai tongs in South Africa—and possibly the world.
Final Thoughts: How to Braai Chicken Like a Pro
Cooking the perfect braai chicken is all about balance—controlling your fire, knowing when to sear, when to slow-cook, and, of course, using the right tools. With Donkey Long Tong’s braai tongs, you’ll not only master the art of grilling chicken, but you’ll also do it in style.
So, next time you’re planning a braai, don’t forget the essentials: a well-marinated chicken, a perfectly built fire, and the only tool worthy of the job—the legendary Donkey Long Tong braai tongs. Ready to flip, sip, and savor? Let the fire do its thing while you enjoy the process, cold drink in hand (thank you, built-in bottle opener).
Now get out there and braai that chicken like a legend!
With the best tongs in hand, every braai is a masterpiece waiting to happen. Donkey Long Tong—because real braai masters know the value of top-notch tools.
Happy braaing, folks!
