The Ultimate Campfire Chicken Braai at Hazelmere Dam
- Craig Mitchell
- 29 minutes ago
- 4 min read
There's something special about cooking over an open fire. It slows life down, draws people together and reminds you that some of the best meals don't come from a fancy kitchen—they come from the African outdoors.
I recently spent an epic morning on the banks of Hazelmere Dam, one of Durban's favourite outdoor destinations, with nothing more than a crackling fire, a whole chicken and the peaceful sounds of nature. It was one of those mornings where time seemed to stand still. The fish were jumping, birds called across the water and the smell of wood smoke drifted gently through the camp.
At KhakiBush, these are the moments we live for.
Why This Is the Perfect Overlanding Braai
One of the things we love about this cooking method is how well it suits the overlanding lifestyle.
Unlike many braai recipes that require you to wait for a perfect bed of coals, this method lets you start cooking almost as soon as you've arrived at camp. Light your fire, unpack your gear and before you've finished setting up camp, your chicken is already cooking.
It's simple, reliable and perfect after a long day on the road.
Great Ingredients Make Great Food
For this braai, I used a beautiful whole chicken from Karoo Kitchen Butchery & Deli. Starting with quality meat always makes a difference, and this bird cooked up beautifully with juicy meat and crispy skin.
Keeping the fire going was premium braai wood from Blaze Braai Products. Good braai wood produces consistent flames, burns cleanly and adds that unmistakable wood-fired flavour that every outdoor cook appreciates.
Preparing the Chicken
This method is wonderfully straightforward.
Rather than removing the backbone completely, I simply cut down one side of the backbone, allowing the chicken to open up while still keeping its natural shape.
Using a sharp knife, make several shallow cuts through the thicker parts of the breast and thighs. This helps the heat penetrate evenly and speeds up the cooking process.
Season both sides generously with salt.
That's it.
No complicated marinades or spice rubs are needed when you've got a quality chicken and a wood fire doing the hard work.
Next, place the chicken securely into a braai clamp. The clamp keeps the chicken upright over the flames and makes turning it quick, easy and safe throughout the cook. Use a vertical braai stand, I got mine Checkers.
Managing the Fire
People often ask how hot the fire should be.
The answer is surprisingly simple.
Hold your hand in front of the flames. If you can comfortably keep it there for about five seconds before needing to pull it away, that's roughly the distance your chicken should be from the fire.
As the fire changes, simply adjust the height of the clamp or add another piece of wood to maintain a steady heat.
There's no need to overcomplicate it. After a few turns you'll quickly get a feel for the perfect temperature.
Cooking Over the Flames
Forget waiting for glowing coals.
This method is designed to cook directly over the flames.
Cook the chicken for approximately 52 minutes, turning it every 13 minutes.
Cook the first side for 13 minutes.
Turn the chicken and cook the opposite side for another 13 minutes.
Turn it back for a further 13 minutes.
Finish with the final 13-minute turn.
By rotating the chicken regularly, it cooks evenly while developing beautifully crisp skin and tender, juicy meat.
Knowing When It's Ready
When you think the chicken is done, don't rely on the clock alone.
Take a knife and cut where the leg joins the body of the chicken.
If the juices run clear and there's no pink meat around the joint, your chicken is ready to come off the fire.
If not, simply return it to the flames for a few more minutes.
Leave the Sauce Until the End
One mistake many people make is brushing sauce onto the chicken while it's still cooking.
Most sauces contain sugar, which quickly burns over an open flame. The result is a chicken that looks burnt long before it's actually cooked.
Instead, remove the chicken from the fire and let it rest for a few minutes.
Only then should you brush on your favourite sauce.
For me, there's only one choice—a generous coating of peri-peri sauce from Shisa Boss while the chicken is resting. The residual heat allows the sauce to soak into the meat without burning, giving you all the flavour and none of the bitterness.
More Than Just a Braai
Few experiences compare to preparing a meal over an open fire while surrounded by nature.
Whether you're camping beside a dam, overlanding through Southern Africa or simply enjoying a weekend away with family and friends, cooking outdoors has a way of bringing people together.
It's not about rushing a meal—it's about enjoying the journey, the conversation around the fire and appreciating the incredible places Africa offers us.
At KhakiBush, we believe some of life's greatest memories are made around a campfire.
Watch the Full Braai
I filmed this cooking method a while ago, and it remains one of my favourite ways to braai a whole chicken over an open fire.
Watch my video below and follow along as I show you exactly how to prepare the chicken, manage the fire and achieve perfectly cooked results every time.
🎥 Watch here:
The next time you're heading out on an overlanding adventure or setting up camp beside a river, dam or in the bush, give this method a try. It doesn't require fancy equipment, complicated recipes or years of experience—just a quality chicken, a good fire and a willingness to enjoy the simple pleasures of the African outdoors.
This article is written by Craig Mitchell, KhakiBush Magazine editor, conservationist, guide, adventurer, photographer and explorer. Craig personally guides safari and adventure expeditions, sharing his passion for Africa's wild places through authentic wildlife encounters, remote landscapes, and unforgettable experiences.