Peri-peri chicken marinade for a spicy braai this weekend

A new recipe for peri-peri chicken marinade has emerged as a popular choice for those planning to host a braai this weekend, coinciding with the highly anticipated rugby match between the Springboks and the All Blacks at Ellis Park. The dish offers a flavorful alternative to the traditional salt-and-pepper preparation, promising a spicier twist for fans of bold flavors. The game, set to take place on Saturday, marks the start of the Rugby’s Greatest Rivalry series, a long-standing competition between South Africa's national team and New Zealand's All Blacks. For many, the occasion provides a perfect opportunity to elevate their braai menu beyond the usual fare. This peri-peri chicken recipe aims to deliver just that, offering a vibrant and zesty flavor profile that stands out against the backdrop of the sporting event. The recipe calls for a blend of fresh ingredients, including bell peppers, bird’s eye chillies, garlic, red onion, spring onions, parsley, lemon, smoked paprika, and oregano. Red wine vinegar and olive oil serve as the binding elements, while charred peppers and onions contribute depth to the overall taste. The marinade is specifically designed for a whole chicken that has been spatchcocked, a technique involving the removal of the backbone to allow the bird to lie flat, ensuring even cooking and better coverage with the marinade. To prepare the peri-peri chicken, one begins by roasting diced bell peppers, a large pointed pepper, spring onions, and a red onion in a hot oven until they become charred. These roasted vegetables are then blended with garlic, bird’s eye chillies, parsley, lemon zest and juice, smoked paprika, oregano, salt, black pepper, olive oil, and red wine vinegar. The mixture is thoroughly combined to form the marinade. Once the marinade is ready, the chicken is spatchcocked by placing it breast-side down and cutting along both sides of the backbone. After flipping the chicken and pressing down on the breastbone, it is coated generously with the peri-peri mixture. It is then refrigerated for several hours or overnight to allow the flavors to develop fully. On the day of the braai, the setup involves using indirect cooking methods, positioning the coals to the sides of the grill to avoid direct flame contact with the chicken. The chicken is placed on the grill away from the hottest coals and cooked with the lid closed, allowing for even heat distribution. During the cooking process, the chicken is turned regularly and basted with the leftover marinade to enhance its flavor and moisture content. Cooking continues until the internal temperature of the thickest part reaches 75°C, ensuring food safety. As the chicken nears completion, it is moved closer to the hot coals to achieve a desirable char on the skin. Care must be taken during this phase, as the marinade can ignite quickly over high heat. Once cooked, the chicken is allowed to rest briefly before being carved and served. This recipe not only adds a unique flair to the traditional braai experience but also aligns perfectly with the festive spirit of the upcoming rugby match, offering a delicious way to celebrate the occasion.