What to add to your trolley:
- 1.5–2kg chicken pieces (thighs, drumsticks, or wings)
- 3 tbsp Olive Oil
- 3 tbsp lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 3–4 fresh red chillies (or 2 tsp peri-peri sauce for milder heat), finely chopped
- 2 tbsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp honey (for stickiness)
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley or coriander, chopped (for garnish)
How to prepare the deliciousness:
1. Prepare Marinade:
In a bowl, mix olive oil, lemon juice, garlic, chillies/peri-peri sauce, paprika, cumin, honey, tomato paste, Worcestershire sauce, vinegar, salt, and pepper until smooth.
2. Marinate Chicken:
Coat chicken pieces well in the marinade. Cover and refrigerate for at least 2 hours, ideally overnight.
3. Braai the Wings:
Place chicken pieces on the braai, turning often, and basting with leftover marinade. Cook 25 - 30 minutes (depending on cut size) until cooked through, sticky, and charred in places.
4. Serve:
Sprinkle with fresh parsley or coriander. Serve hot with roasted mielies, potato salad, or fresh coleslaw.
Fiery, sticky peri-peri chicken kissed by the braai — bold flavour with every bite.
Comments
