Peri-Peri Chicken Braai Plate with Cream Soda

This peri-peri chicken braai plate is the first episode in a three-part series exploring Southern African braai culture and modern drink pairings. Braai cooking is a deeply rooted tradition centered around fire, gathering, and shared meals.

In this episode, chicken is paired with cream soda (a nostalgic, vanilla cream bright green coloured Southern African soft drink) creating a contrast between spicy, smoky heat and sweet carbonation. This balance is a common but often overlooked part of regional food culture, where sweetness is used to soften spice and enhance grilled flavors.

The plate includes peri-peri marinated chicken, turmeric yellow rice, grilled corn, and fresh coleslaw. Together, they form a balanced summer braai plate designed for both flavour and visual storytelling.

Yield: 5 servings (2 chicken pieces per serving)

Author: Dontmissmyplate

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Peri Peri Chicken with Yellow Rice, Corn and Coleslaw

A bold and flavorful peri-peri chicken braai plate inspired by Southern African cookout culture. Smoky, spicy chicken is served with yellow rice, grilled corn, fresh coleslaw, and paired with cream soda for a nostalgic summer braai experience. Perfect for gatherings, weekend grilling, or an easy indoor braai-style meal.

Prep time: 25 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 15 M

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Ingredients

Chicken:

• 10 chicken pieces (mix of thighs and drumsticks)
• 2 tbsp Portuguese or chicken seasoning (I used Robertson’s)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp chili flakes (optional)
• 1 tbsp olive oil

Peri-Peri Marinade:

• 4–5 garlic cloves, unpeeled
• 3–4 bird’s eye or Thai chili peppers
• 1 red bell pepper, core removed and halved
• ½ large onion, cut into wedges
• 1 tsp salt
• 2 tsp smoked paprika
• 2 bay leaves
• 1 tsp dried oregano
• ¼ cup olive oil
• Juice of 1 lemon
• 2 tsp lemon zest
• 1–1½ tsp red wine vinegar
• 1 tsp chili flakes
• 2–3 tbsp fresh parsley, for garnish

Yellow Rice:

• 1½ cups basmati rice
• 3 cups water
• 1 tsp curry powder
• 1 tsp rice seasoning
• 1 tbsp butter or oil
• 2–3 star anise
• 2 bay leaves
• 1 tsp salt
• ¼ cup raisins (optional)

Corn:

• 4 corn cobs, in husks
• Butter
• Salt, to taste
• Peri-peri or Old Bay seasoning

Coleslaw:

• 4 cups pre-shredded slaw mix (cabbage and carrot)
• ⅓ cup mayonnaise
• 1 tbsp vinegar
• 1 tsp sugar
• Salt and black pepper, to taste

Instructions

1. Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
2. Roast the bell pepper, chili peppers, onion, and garlic cloves at 400°F (200°C) for 15–20 minutes. Remove the chili peppers and garlic after 15 minutes to prevent burning and bitterness.
3. Add the roasted vegetables to a food processor along with the remaining marinade ingredients. Blend until mostly smooth. Reserve ½ cup of the marinade and refrigerate for later.
4. Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
5. Preheat the oven to 400–425°F (200–220°C).
6. Pat the chicken pieces lightly dry with a paper towel, then place them on a wire rack over a baking tray or grill pan. Roast for about 35 minutes, flipping halfway through cooking.
7. Brush the chicken with some of the reserved peri-peri sauce near the end of cooking. Broil for 3–5 minutes for a lightly charred finish, if desired.
8. Rinse the rice until the water runs mostly clear.
9. Add the rice, water, curry powder, rice seasoning, butter, star anise, bay leaves, salt, and raisins (if using) to a pot. Bring to a boil uncovered, then reduce heat, cover, and simmer until tender and fluffy.
10. Steam or grill the corn until tender. Remove the husks and lightly char if desired. Finish with butter, salt, and peri-peri or Old Bay seasoning.
11. Combine the slaw mix in a bowl. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Toss with the vegetables until evenly coated.
12. Serve the peri-peri chicken with yellow rice, corn, and coleslaw. Pair with a chilled cream soda for the full braai-inspired experience.

Notes

• Traditionally, braai food is cooked over an open flame or braai stand, but oven roasting and indoor grilling work well for home kitchens.
• Cream soda is a nostalgic and widely recognized pairing in Southern Africa, especially during braais and summer gatherings.
• Leftover peri-peri chicken works well in wraps, sandwiches, or rice bowls.

Nutrition Facts

Calories

720

Fat (grams)

32 g

Carbs (grams)

58 g

Fiber (grams)

5 g

Sugar (grams)

12 g

Protein (grams)

45 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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