- 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
To make the marinade for the chicken espetada, heat a pan and simmer the ingredients for 10 minutes, then cool.
Cut the chicken breasts in half, then marinate for at least 1 hour or overnight.
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.