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post id- 9813post_type - food_wine_pairing
is_single - yes
current_user_id -
in_array - no
is_allowed - no
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Braai style barbecue chicken

Chef, Lenny Redé
Wine Pairings:   Grenache Blanc

Vermentino

This sweet, spicy, and smoky dish pairs wonderfully with a light-bodied California white wine

 

Savvy match:  A light-bodied California white wine with medium-high acidity is natural with this dish. A white blend with Vermentino or Grenache Blanc checks all of these boxes and possesses slightly more flavor complexity than most light-bodied white wines. Vermentino contains citrus fruit and tart apple flavors while also showing floral hints and a slight minerality and salinity, and all compliment this sweet and savory braai chicken perfectly.

This recipe is my take on a traditional South African braai chicken. Braai is Afrikaans for barbecue or grill and is more of a social custom in South Africa than a cooking style. Friends and family will gather for a braai, much like we in the United States do for a bar-b-que, but in a braai gathering, the fire will remain lit even after the food has been cooked and consumed. After eating, guests will gather around the open fire for the remainder of the evening in the adulation of great food and company. A true braai is done over wood and coals, which impart a smoky flavor and char to the meat, but if gas is all you have, then gas it shall be. This dish is well seasoned with lime, cumin, paprika, and a Piri Piri sauce for a bit of a kick and served with a fresh sweet and spicy mango relish with jalapeño to round out the dish.  

Ingredients

  • 5 - 6 pounds chicken thighs and legs
  Marinade:
  • 2 limes, juice and zest
  • 1 teaspoon ground cumin 
  • 1 teaspoon chili powder
  • 2 teaspoons piri piri sauce or Tabasco sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ginger ground
  • 1 teaspoon brown sugar
  • 2 cloves garlic
  • ¼ cup olive oil
  • ½ cup onion chopped
  • 2 tablespoons parsley, chopped
  • 1 jalapeño de-seeded and chopped
  Relish:
  • 1 mango, peeled and cubed
  • ½ each red onion, finely diced 
  • 1 each jalapeño chili pepper, minced 
  • 1 each lime, juice 
  • ½ teaspoon cumin
  • 1 teaspoon olive oil 
  • Salt and pepper to taste 
  • Tabasco

Steps

1.

In a blender combine the ingredients for the marinade. Pulse until well pureed. Toss the chicken with the marinade and let it marinate and come to room temperature.

2.

Start a charcoal grill.

3.

Combine ingredients for relish.

4.

Prep grill, cook the chicken over medium heat, making sure to turn the pieces regularly so that the chicken is evenly cooked. This should take about half an hour or more depending on the size of your chicken pieces.

5.

Serve the grilled chicken with the mango relish.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.