|5 g||caraway seeds|
|10 g||coriander seeds|
|10 g||black peppercorns|
|15 g||fresh coriander leaves|
|5 g||cayenne pepper|
|2||lemons — zest and juice|
|80 ml||white vinegar|
Blend all of the ingredients together.
Try not to make it too fine, leave some texture in there!
Spatchcock the chicken and slash the legs, it will allow the marinade to penetrate well.
Marinade the chicken overnight.
Braai on open Moderate coals, in a kettle braai, try not to turn the chicken too frequently.
Keep on basting during the cooking time.
The perfect peri peri chook should have a crisp skin, moist flesh and a flavor balance between spicy and mild acidity.
Recipe by Bertus Basson for Stella Artois. Images by Shavan Rahim.