African-Inspired, Dinner, Lunch, Braai dontmissmyplate African-Inspired, Dinner, Lunch, Braai dontmissmyplate

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

Yield: 5 servings (2 chicken pieces per serving)
Author:
Peri Peri Chicken with Yellow Rice, Corn and Coleslaw

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
Cook modePrevent screen from turning off

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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