‘Shisinyama’ Marinade
(A take on a South African peri-peri)

This marinade is fresh, spicy & delicious on braai’d chicken (kebabs, deboned or pieces) as well as roast chicken, and lasts in the fridge in a sealed container for up to 3 weeks. Baste, braai & enjoy.

Makes 1 ½ to 2 Cups of Marinade

Ingredients

  • 2 Medium sized Red Peppers – deseeded and rough chopped
  • 1 Large Red Onion – peeled and sliced
  • 4 Cloves Garlic, peeled and minced
  • 6 Mild Serrano Chilies – deseeded and rough chopped
  • ½ Cup Olive Oil
  • 2 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 4 Hot Red Chillies, deseeded and rough chopped
  • ¼ Cup Red Wine Vinegar or Spirit Vinegar
  • Juice of 1 lemon
  • 1 ½ tsp Salt
  • Pepper to taste
  • 6 x Defrosted Cater Chicken Leg Quarters

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Place the peppers, onion, garlic and serrano chillies into roasting tray along with half of the olive oil, smoked paprika and cayenne pepper. 
  3. Mix by hand to make sure everything is liberally covered in olive oil & spices.
  4. Place in the oven and roast for 30 to 35 minutes until soft and lightly charred.
  5. Remove from the oven and set aside to cool. 
  6. Place the roasted vegetables into a food processor along with the rest of the olive oil, chillies, vinegar, lemon juice, salt & pepper to taste. 
  7. Brush the marinade over the leg quarters and cook for 10 minutes on either side, on a braai basting with a bit more marinade if you please!
  8. Finish off with a squeeze of fresh lemon, garnish & a shisanyama side of your choice. 

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