Main Meals

Chicken espetada with peri-peri

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15 minutes, plus 1 hour's marinating time
20 minutes
Wine/Spirit Pairing
Jordan The Real McCoy Riesling

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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