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.