Ingredients

Method

• 8 skin-on free-range chicken breasts
For the peri-peri marinade:
• 4 cloves garlic, crushed
• 1 cup red wine vinegar
• ¼ cup maple syrup
• 3 red chillies, finely chopped
• 2 t smoked paprika
• 1 t cayenne pepper
• 2 lemons, juiced
• 1 T tomato paste
• ¼ cup sunflower oil
• 1 t dried smoked chilli flakes
• Salt, to taste

Method

Ingredients

1. To make the marinade for the chicken espetada, heat a pan and simmer the ingredients for 10 minutes, then cool.

2. Cut the chicken breasts in half, then marinate for at least 1 hour or overnight.

3. Thread the chicken onto kebab skewers. Braai until cooked to your liking, brushing the kebabs with the marinade. Serve with the pickled watermelon rind.

Cook's note: We braai a few of these extra-big kebabs to share, and remove the tender chicken pieces from the skewers at the table to eat with the pickled watermelon rind.

Discover more recipes with chicken here.