Smoked Chicken Mayo Braai Broodjie

Total Time: 30 Minutes

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 4 - 6 people

Suitable For: Braai Broodjie with a smokey vibe

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Elevate your next braai with a twist on a South African classic — the Smoked Chicken Mayo Braai Broodjie. Packed with layers of smoky, tender chicken, creamy mayo, and just the right balance of tang and crunch, it’s comfort food with a gourmet edge.

Forget the restaurant – this version is better, bolder, and all yours to master at home. Smoke your chicken low and slow on the Heritage Series Classic 570 Charcoal Braai,or bring out deep, rich flavour using one of our Coalsmith Series Smokers.. Either way, the result is a broodjie so good, your guests will be asking for seconds before the first bite is done.

Serve it golden and crispy off the grid, straight from the fire to the plate — and let the smoky aroma do all the talking.

Ingredients

12 bread slices

Butter or olive oil

4 smoked chicken breasts

2 tots of mayonnaise

2 tots of Jan Braai Chipotle sauce

1 tot parsley (chopped)

1 teaspoon salt

1 teaspoon black pepper

300 g cheddar cheese, grated

Instructions

Use wood chips of your own choice and smoke your chicken breasts in a potjie on the fire. You can also buy them from your nearest supermarket, already smoked.
Chop the smoked chicken into smaller chunks.
In a large mixing bowl, add all the ingredients, except the bread and butter or oil, to the chunks of chicken and mix well.
Build the braai broodjies: Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braai broodjie). Pack half these slices buttered-side down and top with a layer of the chicken mayo filling. Top each one with grated cheese. Close the braai broodjies with the remaining bread slices, buttered sides facing upwards.
‘Braai broodjies is draai broodjies’. Braai broodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the filling to be completely heated through by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braai broodjies not to get stuck to the grid.
Once done, slice each braai broodjie in half. Generally, I believe that the correct way to slice braai broodjies is diagonally and the correct time to serve is immediately after.