RecipesSouth African 
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
Blend chillies, garlic, lemon juice, lemon zest, paprika, vinegar, oil, salt, pepper, and herbs.
- 2
Coat chicken thoroughly. Marinate 2–12 hours.
- 3
Braai: Cook over medium coals, turning frequently. Roast: 200°C for 45–60 minutes.
- 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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