Chicken Sosaties with Jason's Hill Chenin Blanc

Serves: 4–6
Prep Time: 25 minutes + 2–4 hours marinating
Cook Time: 12–15 minutes
Total Time: Approximately 3–4½ hours

Ingredients

For the Chicken Sosaties

  • 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large onions, cut into quarters
  • 2 red or yellow peppers, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the Marinade

  • 1 cup plain yoghurt
  • 3 tablespoons apricot jam
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 cloves garlic, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Method

1. Prepare the marinade

In a large bowl, combine the yoghurt, apricot jam, lemon juice, vegetable oil, curry powder, turmeric, ground coriander, garlic, ginger, brown sugar and Worcestershire sauce.

Season with salt and freshly ground black pepper, then whisk everything together until smooth and well combined.

2. Marinate the chicken

Add the chicken pieces to the marinade and toss well, making sure every piece is thoroughly coated.

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer marinating time allows the flavours to develop and helps keep the chicken tender and juicy.

3. Prepare the skewers

If using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent them from burning.

Thread the marinated chicken onto the skewers, alternating with pieces of onion and pepper.

Try not to pack the chicken pieces too tightly together, as a little space allows the heat to circulate and helps the chicken cook evenly.

4. Cook the sosaties

Preheat a braai, grill or griddle pan to medium-high heat.

Lightly brush the assembled sosaties with a little vegetable oil.

Place the skewers on the hot grill and cook for approximately 12–15 minutes, turning them regularly so that they brown evenly on all sides.

Brush with any remaining marinade during the first few minutes of cooking if desired, but do not use marinade that has been in contact with raw chicken unless it is boiled first.

Continue cooking until the chicken is beautifully caramelised on the outside and cooked through. The thickest piece of chicken should reach 74°C internally.

5. Rest and serve

Remove the sosaties from the heat and allow them to rest for 3–5 minutes before serving.

Serve hot with your favourite braai sides such as a fresh green salad, potato salad, roosterkoek, grilled vegetables or a traditional South African tomato and onion relish.