Fiery Portuguese Chicken with smoky, citrusy Peri-Peri kick.
Nothing quite beats peri-peri chicken on the braai (barbecue). There is something about that smokey flavour the wood brings to the party that just sets this marinated peri-peri chicken over the top. The marinade is pretty easy to make and you can make it as spicy as you want by adding more chili.
If you don’t want to braai (barbecue) the peri-peri chicken you can also quite easily roast it in the oven.
I like serving this dish with some fresh Portuguese rolls and large home made fries. Don’t forget some Nandos peri-peri sauce for the side!
