Heritage Day is this weekend and you know what that means – it’s time to fire up the braai! South Africans sure know how to create bold and flavourful dishes and we have just the recipe to serve up some serious flavour! Say hello to the Krazy Kiwi Peri Peri Braai Chicken With Crèma – a mouthwatering masterpiece that’s about to take your braai game to a whole new level.
What is Krazy Kiwi Kookbox? Kookbox, have crafted meal kits that are a breeze to follow, so you can effortlessly whip up tasty dishes right in the comfort of your own kitchen. Explore their wide variety of recipes, featuring options for families, plant-based enthusiasts, keto followers and those focused on health and fitness.
Picture this: succulent chicken marinated in a fiery peri peri sauce, kissed by the flames of the braai and served up with a dollop of creamy, dreamy crèma. It’s a flavour explosion that’ll have your family and friends begging for more. So, grab your apron, get that grill sizzling and let’s celebrate Heritage Day in style – the South African way!
What’s more? This recipe is super easy to follow, even if you’re a braai novice. And it’s ready in under an hour, so you’ll have plenty of time to catch up with your guests and enjoy the festivities.
Peri Peri Braai Chicken With Crèma
Equipment
- Blender
- Kettle braai
- Aluminium braai tray
Ingredients
Peri Peri Sauce
- 1 Red pepper Deseeded and cut into large chunks
- 1 Red onion Peeled and quartered
- 4 tbsp Olive oil
- 1/2 tsp Paprika
- 1/2 tsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1 tsp Salt
- 1/2 tsp Coriander powder
- 2 Garlic cloves Peeled
- 2 Bird’s eye chillies Deseeded
- 2 Red chillies
- 1/4 tsp White pepper
- 1/4 tsp Chilli flakes
- 1/4 tsp Rosemary
- 1 tbsp Red wine vinegar
- 1 Zest of lemon
- 1.5 tsp Lemon juice
Chicken
- 1 Butterflied chicken
- 4 Medium red onions Peeled and quartered
Peri Peri Crema
- 2 tbsp Peri Peri sauce
- 2 tbsp Natural yoghurt
Instructions
Peri Peri Sauce
- Preheat the oven to 180°C.
- Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 tbsp of olive oil in a bowl.
- Place the mixture onto a baking tray in the oven and cook for 20 minutes.
- Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.
Peri Peri Braai Chicken
- Preheat a kettle braai for indirect cooking to medium heat.
- Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.
- Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes.Place the red onions around the chicken, season with salt.
- Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear.
- While the chicken is cooking mix the peri peri crema ingredients together.
- Serve warm with peri peri crèma and a green salad.
For something sweet after the main course, try these mini chocolate braai pies. Plus, healthy, clean and delicious salads to serve on the side with the peri peri chicken.
