Peri-Peri Chicken Braai Plate with Cream Soda
This peri-peri chicken braai plate is Part 1 of a three-part series exploring Southern African braai culture, flavour traditions, and modern drink pairings inspired by audience voting.
At the centre of Southern African cooking is the braai, a social and culinary tradition built around fire, gathering, and shared meals. It is not just a cooking method, but a cultural experience where food, conversation, and community come together.
In this first part of the series, peri-peri marinated chicken is paired with a classic cream soda, a nostalgic Southern African soft drink known for its bright green colour and vanilla-like sweetness. The pairing reflects a common regional flavour principle: balancing heat and smoke with sweetness and carbonation to soften spice while enhancing grilled depth.
The plate is completed with turmeric yellow rice, grilled corn, and fresh coleslaw, forming a balanced, vibrant summer braai-style meal designed for both flavour and visual storytelling.
This recipe is intended not only as a step-by-step guide, but also as an introduction to how braai culture translates into home kitchens using accessible equipment like ovens and indoor grills.
Continue the series: Braai-Style Spiced Lamb Chops with Pine Nut
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.
Ingredients
- 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
- 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
- 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)
- 4 corn cobs, in husks
- Butter
- Salt, to taste
- Peri-peri or Old Bay seasoning
- 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
- Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
- 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.
- 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.
- Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
- Preheat the oven to 400–425°F (200–220°C).
- 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.
- 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.
- Rinse the rice until the water runs mostly clear.
- 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.
- 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.
- 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.
- 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
720Fat (grams)
32 gCarbs (grams)
58 gFiber (grams)
5 gSugar (grams)
12 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
3 Bold Sauces for Quick Fish and Chicken Meals
Tired of the same old dinner routine? It’s time to awaken your taste buds with bold African flavors that transform ordinary fish and chicken into extraordinary meals. Enter Chermoula, Harissa, and Peri Peri — three iconic pan sauces that bring heat, herbs, and zest to your plate.
What These Sauces Do for Your Food
Each sauce isn’t just a topping — it’s a flavor powerhouse that enhances the natural qualities of your fish, chicken, or even vegetables, making every bite a journey.
Chermoula: Fresh, Herbal, and Bright
Chermoula works wonders with delicate proteins like fish, thanks to its fresh herbs and citrus that brighten and complement rather than overpower. When paired with chicken, it adds a vibrant, zesty lift that cuts through the meat’s richness, creating balance and freshness.
On fish: It enhances the ocean-fresh taste while adding an aromatic herbal punch. Think grilled or pan-seared fish with that perfect tangy finish.
On chicken: It adds freshness and complexity, making roast or grilled chicken feel light, fragrant, and irresistibly flavorful.
Harissa: Smoky Heat That Builds Depth
Harissa’s smoky, spicy notes are ideal for heartier proteins like chicken. It adds warmth and complexity, creating a deep, layered flavor that intensifies with cooking. For fish, it’s a bold flavor partner that can stand up to richer, fattier varieties like salmon or mackerel without overwhelming them.
On chicken: Harissa creates a smoky, fiery crust that’s perfect for grilling or roasting — your taste buds will thank you for the kick.
On fish: It adds a punchy spice layer, especially great with oily fish, giving them a fiery upgrade that’s rich and vibrant.
Peri Peri: Tangy, Fiery, and Versatile
Peri Peri’s bright acidity and fiery chilies make it a versatile champion for both fish and chicken. The lemon and vinegar notes cut through fat and protein, making it ideal for grilled or pan-fried dishes.
On chicken: It creates that classic fiery, tangy glaze that caramelizes beautifully on the grill, keeping the meat juicy with a spicy zing.
On fish: Perfect for firm, meaty fish like swordfish or tuna, Peri Peri adds a zesty heat that wakes up every bite without masking the natural flavor.
How to Make These Sauces at Home
Chermoula: Blend fresh cilantro, parsley, garlic, lemon juice, olive oil, cumin, and coriander until smooth.
Harissa: Roast red peppers, chili, and garlic; blend with smoked paprika, cumin, coriander, and olive oil for a smoky paste.
Peri Peri: Mix African bird’s eye chilies (or serranos), garlic, lemon juice, vinegar, olive oil, and herbs into a tangy, spicy sauce.
Why These Sauces Matter
These sauces aren’t just add-ons — they bring life to your dishes. They brighten, spice, or deepen flavors, making even the simplest weeknight meal memorable. Plus, they’re easy to prepare and keep in your fridge for an instant upgrade anytime.
Ready to spice up your fish and chicken dinners?
Try these African-inspired sauces for a quick, bold flavor boost that will have you rethinking what’s possible in your kitchen.
3 Bold Sauces for Quick Fish and Chicken Meals
Juicy, tender croaker fish with a flavorful seasoned crust and three African-inspired sauces—Chermoula, Peri-Peri, and Harissa. Each portion is generous, perfect for a solo dinner with bold flavor and crispy-tender fish.
Ingredients
- 3 small-medium croakers, cleaned
- 3 tsp paprika
- 3 tsp ground coriander
- 1 ½ tsp garlic powder
- 1 ½ tsp black pepper
- 3 tsp herbed salt
- 2–3 tbsp flour (for dusting)
- 2–3 tbsp olive oil
- 1–2 lemon slices
- 2–3 garlic cloves, sliced or lightly crushed
- 2–3 sprigs fresh thyme
- A few sprigs fresh dill
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely minced (seeds in for heat, out for mild)
- 1–2 cloves garlic, minced (≈ 1 tsp)
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp honey (adjust to taste)
- ½ tsp salt (adjust to taste)
- 3 tbsp olive oil (≈ ¼ cup)
- Juice of 1 lemon (≈ 3 tbsp)
- 1 cup red bell pepper, sliced (about 1 medium pepper)
- ½ cup onion, sliced (about 1 small onion)
- 3 garlic cloves (you can peel them for smoother blending)
- 1 small red chili or 1 tsp chili flakes
- 1½ tsp smoked paprika
- 3 tbsp olive oil (just under ¼ cup)
- ¾ tsp salt (adjust after blending)
- 1½ tsp red wine vinegar
- ½ tsp dried oregano
- 1½ tsp cumin
- 1½ tsp smoked paprika
- ¾ tsp ground coriander
- 1–2 tbsp chili flakes (¼ cup would be wild — stick to tablespoons unless you’re fearless)
- 2 garlic cloves, minced
- ¼ cup olive oil
- ¾ tsp salt
Instructions
- Mix paprika, coriander, garlic powder, black pepper, and herbed salt. Use part of this mix to season flour.
- Rub each fish with olive oil.
- Sprinkle the dry rub evenly over all fish, then lightly dust with the seasoned flour.
- Stuff each fish with lemon slices, garlic, thyme, and dill.
- Preheat oven to 400°F (200°C). Place fish in foil on a rack over a baking tray. Bake 12–15 mins until just cooked through.
- Chermoula: Mix parsley, cilantro, garlic, paprika, cumin, salt, olive oil, and lemon juice into a loose paste.
- Peri-Peri: Roast onion, pepper, and garlic under broiler ~20 mins until lightly charred. Peel garlic, then blend with smoked paprika, olive oil, salt, chili, vinegar, and oregano into a smooth paste.
- Harissa: Mix cumin, smoked paprika, coriander, chili flakes, garlic, olive oil, and salt into a thick paste.
- Remove from foil. Spoon your chosen sauce over each fish, baste with drippings, and broil 3–5 mins for a lightly caramelized top.
- Serve with extra sauce on the side.
Notes
- The measurements for each sauce are for one fish with an extra portion to serve on the side.
- The dry rub should be enough for all three fish.
- Bake the fish in foil first to keep it juicy, then remove foil before spooning on the sauces.
- Broil briefly after adding sauce to caramelize the top without overcooking.
- Extra sauce can be served on the side if desired.
Nutrition Facts
Calories
250Fat (grams)
10 gCarbs (grams)
3 gFiber (grams)
1 gProtein (grams)
28 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
How to Butterfly (Spatchcock) a Chicken - Peri Peri Style
How to Butterfly a Whole Chicken
Butterflied chicken is a game-changer. It delivers bold flavors and a show-stopping presentation despite its simplicity. By flattening the chicken, you reduce cooking time and ensure a perfect char on the outside while keeping the meat juicy inside. Pair that with smoky, spicy, and tangy peri-peri sauce—a staple in Portuguese and Southern African cuisine—and you’ve got a dish perfect for grilling or roasting.
During marination, flavors penetrate the meat better, and the chicken cooks more evenly. Because it is flattened, it also cooks faster, so watch the oven or grill closely to avoid overcooking. The main way to prepare the chicken this way is to split it in half by separating the breasts and removing the backbone, as shown in the video. Cut carefully along the joints and around tough bones to free the rest of the chicken.
Whether you’re hosting a summer barbecue or craving something vibrant for dinner, this recipe delivers big on flavor with minimal fuss. Plus, it’s easily customizable—you can tweak the heat level or adjust the seasonings to suit your taste.
If you love this butterflied peri-peri chicken, you’ll also want to try my updated peri-peri recipe with a bold, tangy wet marinade — it’s perfect for those who want even juicier, flavor-packed chicken.
Tips for the Perfect Butterflied Chicken
Butterfly Like a Pro
Use sharp kitchen shears to remove the backbone, then press down firmly on the breastbone to flatten the bird. This ensures even cooking and maximum exposure to the marinade and heat.Marinate for Maximum Flavor
Let the chicken marinate for at least 2 hours, but overnight is best. The longer it marinates, the deeper the peri-peri flavors will infuse the meat.Adjust the Heat
Peri-peri sauce can be as fiery or mild as you like. Use more chili peppers for a kick or balance the heat with extra lemon juice and olive oil for a milder sauce.Choose the Right Cooking Method
For smoky, authentic flavor, grill the chicken over medium heat, turning frequently. If using the oven, roast at a high temperature to achieve crispy skin, then finish under the broiler for charred edges.Serve It Right
Peri-peri chicken pairs beautifully with cooling sides like cucumber salad or a dollop of yogurt sauce. For a more authentic touch, serve with Portuguese-style rice or grilled vegetables.Don’t Waste the Marinade
Reserve some peri-peri sauce before marinating to use as a basting sauce or drizzle over the cooked chicken. Keep it separate from any sauce that touched raw chicken.
The Magic of Homemade Peri-Peri Sauce
I grew up eating peri-peri at least once a month on Fridays. As a family, we’d make trips to Nando’s, famous for flame-grilled chicken marinated in the sauce.
Since then, I’ve tasted peri-peri chicken both in Portugal and across Southern Africa. Nando’s celebrates both culinary traditions, and my love for the sauce has grown even more. Bird’s eye chili peppers give peri-peri its unique flavor. “Piri-piri” and “peri-peri” are derived from the Swahili word pili pili, meaning “pepper.”
There are many variations of the sauce, but three essentials remain: peppers, garlic, and acid. Aromatic spices and fresh herbs elevate the flavor even further.
Peri-peri sauce is incredibly versatile. Use it as a marinade, dipping sauce, or finishing drizzle for grilled meats, seafood, and vegetables. Making it at home allows you to tailor it to your taste (mild, medium, or tongue-tingling hot) and it’s always fresher and more flavorful than store-bought versions.
I remember tasting authentic peri-peri sauce for the first time in a small coastal town about 30 minutes from Lisbon, Portugal. The heat was exhilarating but perfectly balanced by the bright tang of lemon and the richness of olive oil. It transformed simple grilled chicken into something unforgettable. When I returned home, I couldn’t wait to recreate it. After a bit of experimenting, I found my go-to version. Once you make it from scratch, it will become a staple in your kitchen too.
Tips for Crafting the Perfect Peri-Peri Sauce
Choose the Right Peppers
Traditional peri-peri sauce uses bird’s eye chilies, but you can substitute Thai chilies, serranos, or even habanero if you want extra heat. For a milder version, include a few sweet peppers to balance the spice. Bird’s eye chilies are fruity and peppery, half as hot as habanero but twice as hot as jalapeños.Blend for the Perfect Texture
Use a blender or food processor for a smooth consistency. If you prefer chunkier sauce, pulse until just combined.Balance the Flavors
Great peri-peri sauce balances heat, acidity, and richness. Add lemon juice or vinegar to cut through the spice, a touch of sweetness to mellow it, and oil for a silky finish. Taste as you go to find the right harmony.Let It Rest
After blending, let the sauce sit for at least an hour to allow flavors to meld. For best results, make it a day ahead.Store It Right
Keep peri-peri sauce in the fridge up to two weeks in an airtight container, or freeze in small portions for future use.Experiment with Variations
Add smoked paprika for smokiness, fresh herbs like oregano for fragrance, or roasted red peppers for a sweeter, milder sauce.Use It Everywhere
While it’s famous for chicken, peri-peri sauce elevates roasted potatoes, scrambled eggs, grilled vegetables, and more. Keep some on hand to make everyday meals exciting.
Spatchcock (Butterflied) Peri-Peri Chicken
This vibrant sauce, inspired by Portuguese and African cuisines, blends chili, garlic, citrus, and spices. Perfect as a marinade, dip, or drizzle, it enhances grilled meats, seafood, and veggies. Flattening the chicken through the butterfly method ensures quick cooking, a charred exterior, and juicy meat.
Ingredients
- 1 whole chicken
- 1/2 cup sweet bell peppers
- 4 garlic cloves
- 4 fresco chilli peppers*
- 1 habanero pepper*
- 1/2 cup cup olive or avocado oil
- 2 tablespoons fresh thyme
- 1/3 cup (cooking) wine
- 2 lemons, juiced
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- Optional: 4 tablespoons chicken spice blend
Instructions
- Prepare and marinate the chicken.For the best flavor, let the chicken soak up the piri piri marinade for at least 4–8 hours or overnight.
- Gather your ingredients and juice the lemons.
- Blend the marinade. In a blender or food processor, combine the peppers, hot chili peppers, garlic, fresh thyme, and all the spices and seasonings.
- Add the liquids. Blend in the oil, lemon juice, and wine to create a smooth marinade.
- Butterfly the chicken. Clean and prep the chicken. Pat it dry and remove any remaining feathers or excess fat.
- Remove the backbone. Hold the tail, and use your fingers to locate the backbone. Cut from tail to neck and set it aside for broth or discard it.
- Make small incisions. Flip the chicken over and, using a sharp knife, make two small cuts at the bottom where you see cartilage on each side—this helps the chicken cook evenly.
- Flatten the breastbone. Score the center of the breastbone to help the chicken lay flat, or remove the bone entirely if preferred.
- Tuck the wings in and transfer the chicken to a dish. Pour the marinade over both sides, cover, and refrigerate until ready to cook.
- Cook the chicken. Preheat the oven to 350°F (177°C).
- Sear on an indoor grill for about 5 minutes per side, then transfer to the oven and bake for 45 minutes, or until the internal temperature reaches 165°F (74°C).
- Alternatively, you can skip the grilling step and bake the chicken directly in a tray. If so, increase the baking time by 10 minutes, flipping the chicken halfway through.
- Rest for 5 minutes before serving with homemade or store-bought piri piri sauce.
Notes
- For the peppers, use bird’s eye chili, Fresno for color, or habanero—but use less of the latter, as it’s much hotter. Adjust the quantity based on your heat tolerance. If using Fresno peppers, use four to achieve a reddish tint.
- You can save some of the sauce to cook on the stovetop and serve with your chicken once it's done.
- For extra flavor, season your chicken with all-purpose chicken spice before marinating.
- To prevent drying out the meat, avoid overcooking the chicken once it reaches a safe internal temperature.
Nutrition Facts
Calories
180Fat (grams)
11.6 gSat. Fat (grams)
3.4 gCarbs (grams)
2.3 gFiber (grams)
1.1 gProtein (grams)
16.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.