🔥🌿 Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1-2 tbsp dried buchu (finely chopped)
- 2 tbsp butter (softened)
- 1 tbsp olive oil
- Zest + juice of 1 lemon
- 1 tbsp honey
- 2 garlic cloves (crushed)
- Salt & black pepper
Method
1. Make the buchu butter
Mix:
- butter + buchu + lemon zest + garlic + pinch of salt
2. Prep the chicken
- Loosen the skin and rub the buchu butter underneath
- Rub olive oil, salt, and pepper on the outside
- Squeeze a bit of lemon juice over
💡 Let it sit for 30–60 minutes if you can
3. Braai
- Start with medium heat / indirect heat
- Place chicken skin-side up first, not directly over flames
- Close lid if you have one
Cook for about 30-35 minutes - turning occasionally
4. Crisp & char
- Move chicken over direct flames at the end
- Turn skin-side down to crisp it up
5. Honey glaze finish
- Mix honey + a little lemon juice
- Brush over chicken in the last few minutes
⚠️ honey burns quickly
🔥 Pro tips
- Don’t rush it - chicken on a braai is better slow first, then hot.
- Keep a “cool zone” on the fire to avoid burning.
- Add a small extra pinch of fresh buchu right at the end for aroma.
Throw halved lemons on the grill and squeeze the smoky juice over just before serving 👌
This ends up tasting, smoky, citrusy, slightly sweet, with that unique fynbos lift from the buchu.
