Recipe: Portuguese peri-peri chicken for the braai

Ingredients

1 whole chicken

1 cup dry white wine

½ cup lemon juice

½ cup sunflower oil

2 tbsp paprika

2 tsp peri-peri

8 cloves garlic, grated

Method

In a large bowl, incorporate all the ingredients to make the marinade.

Butterfly the chicken, using a sharp knife.

Cover the chicken with the marinade overnight.

Braai over hot/medium coals for 45 minutes.

Serve with rice or potatoes and a salad.

We enjoy the chicken with a glass or two of the 2023 Culinaria Chenin Blanc.