Founded in 2005, the National Braai Day initiative has inspired millions of South Africans. Jan has dedicated his life to bringing South Africans together around the fire!

Builders Tableview had the privilege of learning some tips and tricks of the trade from Jan Braai. He shared great recipes and techniques to help you become the ultimate Braai Master

WHAT YOU NEED:

Food:

1 whole chicken (everything on the inside removed)
1 lemon (quartered)
1 onion (quartered)
4 garlic cloves (halved)
Fresh herbs like thyme and rosemary
Jan Braai Salt
Chimichurri sauce to serve

WHAT TO DO:

1. Prepare your coals in the kettle braai: place charcoal in both side baskets of the kettle braai. Put pieces of firelighters in between the charcoal and light.
2. While you wait for the coals to get ready – prepare your chicken. Cut the lemon and onion into quarters and stuff this into the cavity of the chicken. Also stuff the halved garlic
   cloves and fresh herbs into the cavity.
3. Season the chicken generously with Jan Braai Salt all over.
4. Once your coals are ready, place the chicken in the middle of the two coal baskets. Make sure there is a drip tray at the bottom of your kettle braai to catch any juices dripping out. For bonus points put potatoes inside the drip tray to serve as a side dish.
5. Close the lid of the kettle braai and make sure the vents are all open.
6. Do not open the lid often as the heat will escape. Check on the chicken in about an hour using your meat thermometer. Place the thermometer into the thickest part of the meat. The ideal internal temperature of a whole chicken that is cooked through is 74° C, but a little hotter is acceptable, but not lower.
7. If the chicken is not fully cooked, place the lid back on and let it cook for another 15 minutes with the lid on before checking again.
8. Once the chicken is cooked and has reached an internal temperature of 74° C, remove from the kettle braai. Let the chicken rest for a few minutes before cutting into pieces. Serve with chimichurri sauce.