Bertus Basson’s peri-peri chicken

Stella Artois beer
4 servings

Spicy peri peri chicken that makes any braai absolutely perfect! Brought to you by Stella Artois.

By Independent Contributor September 23 2021
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Ingredients (13)

Peri peri marinade
6 fresh chillies
3 bay leaves
5 g caraway seeds
10 g coriander seeds
10 g black peppercorns
15 g fresh coriander leaves
5 g cayenne pepper
10 g paprika
2 lemons — zest and juice
80 ml white vinegar
60 g sugar
20 g salt
1 whole chicken
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Method:

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.



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