Recipes
South Africa

Peri-Peri Chicken

Fiery, citrusy peri-peri chicken — marinated and braai'd to perfection.

Ingredients

  • 1 whole chicken (spatchcocked) or 1.5kg pieces
  • 3–4 fresh chillies (bird's eye)
  • 4 garlic cloves
  • 1 tbsp smoked paprika
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp oregano or thyme
  • Salt & pepper

Method

  1. 1

    Blend chillies, garlic, lemon juice, lemon zest, paprika, vinegar, oil, salt, pepper, and herbs.

  2. 2

    Coat chicken thoroughly. Marinate 2–12 hours.

  3. 3

    Braai: Cook over medium coals, turning frequently. Roast: 200°C for 45–60 minutes.

  4. 4

    Brush with extra marinade and lemon juice.

Swaps & variations

  • Add honey for sweet heat
  • Add fresh coriander
  • Add ginger for warmth
  • Use yoghurt for a tenderising marinade

Storing & freezing

Marinated chicken freezes up to 3 months. Store cooked chicken 3 days refrigerated.

Grow it yourself

  • Chillies: Thrive in heat; plant in full sun; water consistently; start seeds indoors
  • Garlic: Plant late autumn/winter; keep weed-free
  • Lemons: Prefer warm climates with minimal frost; feed with citrus food twice a year
  • Oregano/Thyme: Low water requirements; ideal for hot dry gardens
  • Use neem spray for aphids on chilli plants
  • Plant basil nearby to repel insects
  • Citrus: use sticky traps for fruit flies
  • Garlic spray deters caterpillars and beetles
  • Chillies: Pick green for mild heat, red for intense heat
  • Garlic: Harvest when tops dry and brown
  • Lemons: Pick when deeply coloured and firm
  • Herbs: Harvest sprigs anytime; flavour strongest before flowering

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