TASTY TUESDAY

Peri-peri Chicken Braai Recipe

A peri-peri chicken braai recipe worth celebrating over.

As we get ready for National Braai Day, here is a delicious peri-peri chicken recipe by Chef Pieter from Leopard’s Leap. This recipe is truly one of a kind received from his grandmother’s Portuguese neighbors in Mozambique around the year 1965. Make sure you enjoy it with a glass of 2014 Culinaria Chenin Blanc and some good company.

GetMemo-Peri-peri-chicken-braai-recipe

AuthorMemo StoriesCategory, , DifficultyIntermediate

Yields4 Servings

INGREDIENTS
 1 whole chicken, butterflied
 1 cup white wine (your choice)
 ½ cup sunflower oil
 ½ cup freshly squeezed lemon juice
 8 gloves garlic grated
 1 tsp peri-peri powder
 1 tsp dried chili flakes
 1 tsp paprika
 ½ tsp salt

DIRECTIONS
1

Butterfly the chicken by removing the spinal cord. Remove the tips of the wings to prevent them from burning.

2

Place the removed bones, giblets, and wingtips in a small saucepan with the onion, garlic clove, bay leaf, and peppercorns, cover with water and bring to the boil. Then reduce to a simmer, creating a fragrant stock. Eventually, add 4 tbsp of the marinade to create your sauce.

3

For the marinade: Mix the white wine, oil, lemon juice, garlic, spices, and salt together. Pour the marinade over the chicken and leave in the refrigerator to marinate for 24 hours.

4

Remove from the marinade put on the roster and braai for 40 Minutes over moderate coals. Baste with the marinade on every turn.

5

Remove from the fire and season with salt.

6

The chicken is best served with rice cooked in a tomato and onion mix with bay leaves and chicken stock.

Ingredients

INGREDIENTS
 1 whole chicken, butterflied
 1 cup white wine (your choice)
 ½ cup sunflower oil
 ½ cup freshly squeezed lemon juice
 8 gloves garlic grated
 1 tsp peri-peri powder
 1 tsp dried chili flakes
 1 tsp paprika
 ½ tsp salt

Directions

DIRECTIONS
1

Butterfly the chicken by removing the spinal cord. Remove the tips of the wings to prevent them from burning.

2

Place the removed bones, giblets, and wingtips in a small saucepan with the onion, garlic clove, bay leaf, and peppercorns, cover with water and bring to the boil. Then reduce to a simmer, creating a fragrant stock. Eventually, add 4 tbsp of the marinade to create your sauce.

3

For the marinade: Mix the white wine, oil, lemon juice, garlic, spices, and salt together. Pour the marinade over the chicken and leave in the refrigerator to marinate for 24 hours.

4

Remove from the marinade put on the roster and braai for 40 Minutes over moderate coals. Baste with the marinade on every turn.

5

Remove from the fire and season with salt.

6

The chicken is best served with rice cooked in a tomato and onion mix with bay leaves and chicken stock.

Peri-peri Chicken Braai Recipe

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