Allan Hirsch’s Barbequed Bulgarian Chicken

Allan Hirsch’s Barbequed Bulgarian Chicken

Allan Hirsch’s Barbequed Bulgarian Chicken is a favourite Served hot or cold. We love cooking this on our Weber braai on a Sunday as it can be made the day before. This allows for the flavours to develop says, Allan.

These chicken portions with a hint of spice in a yoghurt sauce are great to incorporate into a healthy diet as they are low in fat and taste great.

Serves 4 – 6


  • 250 ml natural yoghurt
  • 60 ml soft brown sugar
  • 4 large cloves garlic, crushed
  • 40 ml malt vinegar or lemon juice
  • 15 ml Worcestershire sauce
  • 5 ml red chili flakes
  • Tabasco sauce to taste
  • 1.5 kg chicken portions; remove the skin for calorie watchers


  1. Combine all of the sauce ingredients and mix to blend.
  2. Place chicken portions in a shallow glass dish (not metal); pour over the marinade.
  3. Cover and refrigerate for 2 – 3 hours, or overnight.
  4. Remove chicken from marinade; pat dry and cook.
  5. Braai: over moderate coals for 35 – 40 minutes.
  6. Oven Roast: at 180°C/160oC fan/Gas mark 4 for 1 hour, turning and basting frequently with the marinade.
  7. Combination Microwave: 200°C + 50% microwave power for 30 – 35 minutes.
  8. Microwave: on 70% power for 12 – 15 minutes. Brown under a hot grill for 5 minutes before serving.
  9. Tasty with a fresh green salad and baked or steamed new potatoes, or with aniseed potatoes( See Allan Hirsch’s cookbook for these exciting recipes)

Tips for Allan Hirsch’s Barbequed Bulgarian Chicken

  • The Sauce may be used to marinate turkey, beef, or lamb cuts.
  • To save time on the braai, pre-cook chicken in the microwave on 100% power for 8 minutes. This will also ensure more succulent chicken portions.
  • You can use Greek yoghurt instead of natural yoghurt for a creamier flavour.

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