Chicken espetada with peri-peri
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- Abigail Donnelly
- 8
- Easy
- Dairy free
- 15 minutes, plus 1 hour's marinating time
- 20 minutes
- Jordan The Real McCoy Riesling 2017
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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.
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