If you’re looking for a fresh twist on braai chicken, this amasi, lemon and garlic marinade might just become your new favourite. Amasi, the traditional South African cultured milk, is well known for its tangy flavour and tenderising magic. When it’s combined with lemon, garlic and parsley, it creates a marinade that leaves chicken juicy, full of flavour, and slightly crisp once it hits the grill. To balance out the richness of the chicken, a simple bean salad is the perfect side. Recipe compliments of Astral Chicken.

Ingredients

Chicken

• 2 cups (500ml) amasi
• 2 Tbsp (30ml) lemon juice
• 1 Tbsp (15ml) lemon zest
• 4 garlic cloves, finely grated
• 15g parsley, roughly chopped
• 1 tsp (5ml) salt
• 1 tsp (5ml) black pepper
• Fresh chicken drumsticks 4 and thighs 4

Bean salad

• 500g green beans, trimmed
• 2 tsp. (10ml) olive oil
• salt and pepper
• 1 tsp (5ml) lemon zest
• 10g parsley, chopped
• 100g feta cheese, crumbled
• 30g almond flakes, toasted

Method

Chicken

1. In a bowl, whisk together the amasi, lemon juice, zest, garlic, parsley, salt and pepper.
2. Add the chicken and gently mix until evenly coated.
3. Place in the fridge and allow to marinate for six hours, or preferably overnight.
4. Once marinated, remove the chicken from the marinade, wiping off the excess.
5. Cook over a medium heat grill or braai until crispy and cooked through.

Bean salad

1. Bring a pot of salted water to the boil.
2. Add the beans and allow them to simmer for 1-2 minutes until soft (but they should still have a bit of crunch).
3. Remove the beans from the boiling water and place them straight into a bowl of ice water.
4. Once they’ve cooled, allow to drain and pat dry.
5. Mix the olive oil, a pinch of salt and pepper, zest and parsley together. Toss this through the beans.
6. Place the beans on a serving dish, topped with feta cheese and almond flakes.
7. Serve the chicken warm with lemon wedges and bean salad on the side.