Classic Peri-Peri Chicken Marinade

Peri-peri marinade done properly is one of the great Southern African contributions to world cooking. This recipe skips the bottled sauce and builds from whole chillies.

Ingredients (for 1.5kg chicken)

• 20 fresh or dried peri-peri chillies
• 1 bulb garlic, roasted until soft
• 3 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp sugar

Method

Blend all ingredients into a smooth paste. Taste and adjust heat, acid, and salt. The marinade should be punchy.

Score the chicken deeply — 2–3 cuts per piece. Rub the marinade in aggressively, working it into the cuts.

Marinate overnight in the fridge. The acid tenderises the surface and the flavours develop significantly.

Grill or roast at high heat (200–220°C) until charred at the edges and cooked through. Baste with remaining marinade in the final 10 minutes.

Tips

• For milder heat, deseed the chillies before blending.
• The roasted garlic adds sweetness that balances the fire.
• Leftovers make an excellent sandwich spread.