Braaied Peri-Peri Chicken paired with RW Chapel Sweet Red

| Recipesby Robertson Winery


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


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:

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