Braaied Peri-Peri Chicken paired with RW Chapel Sweet Red
| Recipes by Robertson Winery
INGREDIENTS:
Peri-Peri Marinate:
300g Red Bird’s Eyed Chillis
5 cloves garlic
1/2 cup fresh coriander
1/2 cup basil
1/2 cup olive oil
1/2 cup plain yoghurt
Salt & pepper
One whole free range chicken
METHOD:
Blend all ingredients for peri-peri sauce together in a food processor. Spatchcock the whole chicken by placing chicken breast down & with scissors cut back open.
Turn the chicken around and press flat with palm.
Marinate chicken for 3 – 4 hours.
Light fire, enjoy some RW Chapel Sweet Red & braai chicken; basting with sauce all the time when turning to keep moist.
Dress with fresh wild rocket, squeeze of lemon and serve with salad.
Watch the full recipe here:
