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Peri-Peri Chicken

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    Compiled by Lara Meter


    4 drumsticks and 4 thighs of free-range chicken (skin on)
    6 red chillis, chopped (and de-seeded if you like your chicken less spicy)
    3 garlic cloves, crushed
    2 teaspoons paprika
    2 tablespoons red wine vinegar
    2 tablespoons chopped parsley
    2 tablespoons olive oil
    ½ cup freshly-squeezed lemon juice
    Some sprigs of fresh rosemary


    [li]Put the chilli, garlic and parsley in a blender, or use a mortar and pestle. If you have neither, make sure you chop them very finely! Mix in the paprika and olive oil, then add the vinegar. Finally, stir in the lemon juice. This is your home-made peri-peri sauce![/li]
    [li]Rub the peri-peri over the chicken pieces. Place whole sprigs of rosemary on the chicken (press lightly to ensure contact with the skin) and marinade for at least an hour. (Overnight is best.)[/li]
    [li]Remove chicken from the marinade and braai, turning only now and then, until the skin is crisp and the juices run clear.[/li]

    Braai Tip: Keep the left-over peri-peri sauce, and add a splash of white wine. Use the rosemary sprigs as a brush to baste the sauce over the chicken pieces on the grid.

    Cooking your peri-peri chicken on the braai? Then see our special Heritage Month Portable Braai Guide by clicking here.

    Buy the full September issue in stores now, or get a digital edition here.

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