Recipes
Peri Peri Marinade
Peri peri marinade is very popular for chicken and prawns in southern Africa.
Gemini gave me the basis for this recipe from a combination of one on Allrecipes and another on YouTube. As usual, I have modified it somewhat 😁
This is a work-in-progress, so may change regularly.
Ingredients
- 1 tsp Robertson's Peri Peri Spice (or 6 chopped birds-eye chillis)
- 2 tsp Paprika
- ½ chopped onion
- 2 tsp brown sugar
- ½ tsp salt
- ¼ tsp dried oreganum
- 1 tsp tomato paste
- 2 to 3 Tbsp lemon juice
- 3 Tbsp red wine vinegar
- 3 or 4 Tbsp olive oil
Method
Blend the ingredients until they form a smooth paste.
Keep some of the marinade to use as a dip (add more peri peri spice for extra bite 😁).
Marinate the meat/veg for up to 24 hours.
Braai the meat/veg over moderate coals, turning and basting regularly to avoid charring the marinade.
Enjoy!
(27 August 2026)
Notes
- To be on the safe side, I tried the recipe with ½ tsp of Robertson's Peri Peri Spice. Although it did have a nice bite, it definitely needs 1 tsp.
- The original recipe called for 1 tsp brown sugar, but with all the acid in the mix it needs more sweetening.
- I forgot to add the salt and it really does need that bit of salt.
- The volume of liquid in the blender looked a bit little to me, so I added 125 ml of water — this was not necessary. The marinade also became a little too watery.
- I only marinated the chicken wings for 4 hours — I think this needs to be at least 6 hours.
- The volume of marinade was more than enough for the eight chicken wings I marinated. It should also be sufficient for four to six thighs.
Chicken wings marinating
On the braai
(6 September 2026)
