- 6 pieces chicken leg-and-thigh
- 6 limes, for serving
- For the marinade, blend:
- 150 g fresh pineapple
- 2 cloves garlic
- 50 g fresh ginger
- 1/3 cup miso paste
- 100 g Peppadews
Pour ¾ of the marinade over the chicken and marinate well for at least 2 hours.
Cook on a covered braai grid and keep basting with the marinade until the chicken is golden and sticky, about 40 minutes, depending on the temperature of the coals.
Serve with the lime wedges and the remaining marinade.