4 servings
Prep: 15 mins,
Cooking: 30 mins,
Chill/rest/proof: 2 hrs
Spicy chicken portions done on the braai with a tangy sweet relish on the side.
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Ingredients (22)
For the peri-peri marinade
4 | garlic cloves — smashed with the back of a knife and skin removed |
3 | birds eye chilli — roughly chopped |
1 | red onion — roughly chopped |
125 ml | red wine vinegar |
75 ml | olive oil |
2 tbsp | brown sugar |
1 tbsp | smoked paprika |
1 tbsp | tomato paste |
1 | lemon — juiced |
1 tsp | sea salt flakes |
black pepper | |
8 | skin-on chicken drumstick and thigh portions |
For the raisin relish
1/2 cup | raisins |
1/2 cup | cucumber — cut into chunks, seeds removed |
1 | small red onion — finely sliced |
2 tsp | mustard seeds |
2 | garlic cloves — smashed |
1 | birds eye chilli — sliced (optional) |
125 ml | apple cider vinegar |
124 ml | water |
2 tbsp | brown sugar |
2 tsp | sea salt flakes |
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