It’s the weekend soon and it’s time to plan what you’ll be serving to your friends. With a large Portuguese presence in South Africa, peri-peri has become one of our favourite spicy flavours. It’s still debated if peri-peri comes from Mosambique or Angola, but all we know is that it’s the perfect spice for chicken. Our Portuguese peri-peri chicken recipe is perfectly cooked on the braai in the most South African way possible on the weekend.
The sauce is made from peri-peri chilis (used as a seasoning or marinade). In our recipe, the sauce is used as a marinade as well as a basting sauce. If youw ant to season your bird right, rub it with salt and pepper before letting it rest uncovered in the fridge for a while before adding the marinade and letting it rest overnight. The chicken will stay juicy and well seasoned while you give it some beautiful char on the braai to bring out all of the flavour and cover it with more sauce.
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Get the fire started because it’s time for that South African and Portuguese flavour explosion. It’s time to make our Portuguese peri-peri chicken!
Last updated on 1 December 2022
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