Traditional Braai Peri-Peri Chicken
Spatchcocked chicken marinated in a fiery blend of bird's eye chilies and grilled over open coals.
Origin & History
This dish reflects the strong Portuguese influence on South African culinary traditions, particularly from neighboring Mozambique.
Ingredients
- 1 whole chicken (spatchcocked)
- 1/2 cup peri-peri sauce
- 1/4 cup lemon juice
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Method
- 1
Combine sauce, lemon juice, garlic, oil, and paprika in a bowl.
- 2
Coat the chicken thoroughly and marinate for at least 4 hours.
- 3
Prepare a medium-heat braai with charcoal or wood.
- 4
Place chicken on the grid, skin side up, and grill for 30-40 minutes, turning and basting frequently.
- 5
Ensure chicken is cooked through and skin is charred.
Top Tips
- Marinate overnight for deeper flavor|Always use a meat thermometer|Baste in the last 10 minutes to prevent burning|Let the meat rest before carving
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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