Peri-peri chicken on the braai

Chef Pieter from Leopard’s Leap is celebrating Braai Day this weekend with a recipe he got from his grandmother’s Portuguese neighbours in Mozambique in 1965.

According to Pieter: “the best chicken you’ll ever eat!”.

Peri-Peri Chicken on the braai

Styled Image 53 200x300 Peri peri chicken on the braai

Serves 4


1 whole chicken, butterflied

1 cup Lookout white wine

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 tbsp paprika

½ tsp Salt


Butterfly the chicken by removing the spinal cord.

Remove the tips of the wings to prevent them from burning.

Place the removed bones, giblets and wing tips in a small sauce pan with onion, garlic clove, bay leaf and pepper corns, 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.

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.

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

Remove from the fire and season with salt.

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

Enjoy with the 2014 Culinaria Chenin Blanc