Grill & BBQ
Festive Braai Chicken
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Timing
- Active approx. 20 minutes
- Cooking/baking: 35-50 minutes indirectly, 3-5 minutes directly
- Rest/cooling: Marinate chilled for 2 hours; 5 minutes rest
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 415 kcal
- Protein
- ≈ 33.2 g
- Carbohydrates
- ≈ 0.4 g
- Fat
- ≈ 30.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 370–450 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Chicken, leg (thigh and drumstick), with skin, raw
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.5 kg chicken pieces · ≈ 1170 g · Edible amount without bones or shells
Chicken, leg (thigh and drumstick), with skin, raw (MT:03.225)
Starting amount × assumed fraction (calculation scenario): 1500 g × 78% = 1170 g
Varied quantity range: 1020–1275 g - 3 tbsp oil · ≈ 40.95 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 2 lemons · ≈ 80 g · Assumed item weight × count; total amount
Zitronensaft (F601600) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 2 tsp paprika · ≈ 5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 kg chicken pieces
- 3 tbsp oil
- 2 lemons
- 3 cloves of garlic
- 2 tsp paprika
- 1 tsp salt
Instructions
- Squeeze lemons and chop garlic finely. Mix with oil, paprika and salt; Rub chicken pieces and marinate covered in the refrigerator for 2 hours.
- Prepare grill with an indirect zone. First cook the chicken over medium, indirect heat for about 35-50 minutes, turning several times.
- Place in the direct zone for 3-5 minutes to brown. Avoid flames caused by escaping fat; do not add raw marinade to finished meat.
- Measure at least 74 °C at the thickest point without bone contact. Serve only fully cooked and allowed to rest for 5 minutes.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
- Food safety: Process raw meat separately from ready-to-eat ingredients. Poultry at least 74 °C in the core; other complete heating after reliable temperature-time control. Cool leftovers quickly in shallow containers and refrigerate.
