PORTUGESE PERI-PERI CHICKEN
Marinade for two Chickens:
200 ml olive oil
200 ml worcester sauce
100 ml lemon juice
200 ml sweet cilli sauce
250 ml wine
30 ml aromat
50 ml paprika
peri-peri to taste
10 ml chopped garlic
7 ml fresh grated ginger
Mix well. Pour over Chicken and leave in fridge overnight, turn chicken occasionally to make sure marinade soaks in everywhere. Braai over moderate fire, turn and baste every 5 min so marinade doesn’t burn.
We did ours on the Weber. Gives it a lovely smokey taste.
Source: Elizabeth Margaret Hendrikz
