Peri peri chicken the way his dad cooked it

Okay, gather round, kids. Time for some real talk now. Peri peri chicken is the most important dish in my life because Mozambican/Portuguese food was central to my upbringing in Johannesburg. This recipe is my father’s, the most important man in my life (apart from my two boys), and remains unchanged. It’s better than pretty much all the recipes for this dish that exist. In honour of my father, my beautiful city of Johannesburg and the chefs that cook this dish day in, day out . . . I give you the worldfamous Africola Peri Peri Chicken.

Serves 4

1 whole chicken, spatchcocked lemon wedges

4 soft floured bread rolls

Peri peri sauce

15 red bird’s eye chillies

10 green bird’s eye chillies

5 Tbsp chopped garlic

1 tsp sea salt flakes 1⁄2 tsp chopped fresh bay leaves 1⁄2 Tbsp smoked paprika

100ml (scant 1⁄2 cup) extra virgin

olive oil

1 tsp white wine vinegar

100ml (scant 1⁄2 cup) lemon juice

Brine

160g (3⁄4 cup) sea salt flakes

55g (1⁄4 cup) brown sugar

55ml (1⁄4 cup) apple cider vinegar 1 bunch of thyme

10 fresh bay leaves

2 lemons

2 garlic bulbs, halved

Equipment barbecue

60g applewood smoking chips, soaked

in water overnight

Method

To make the peri peri sauce

Heat the oven to 180degC. Place all the chillies on a baking tray and roast them for 10 minutes.

Cool and roughly chop the chillies. Place the chillies, garlic, salt, bay leaves, paprika, olive oil, vinegar and lemon juice in a saucepan and simmer for 23 minutes.

Allow the mixture to cool, then blend it to a puree in a blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake well before using.

To make the brine

Put all the ingredients and 1 litre (4 cups) water in a large pot and bring to the boil, then take off the heat. Once cool, add the chicken and leave overnight. When you are ready to cook, take the chicken out of the brine and give it a wash in cold water.

Place the chicken in a bowl and add half the peri peri sauce, spreading it over evenly, and marinate in the fridge for 3 hours.

Light your braai. When the coals are ashed, throw the chicken on the grill. Place the lid on the braai and cook for 1015 minutes on each side or until the chicken is thoroughly cooked through, occasionally taking off the lid to baste with excess marinade. For the last 5 minutes, toss the smoking chips on the embers and shut the lid.

Serve the chicken with extra peri peri sauce, lemons wedges and bread rolls.