Fresh chicken pieces
2 tbsp red wine vinegar
2 tbsp olive oil
Jacoub’s Piri Piri Seasoning
Lemon wedges, to serve
1. Place chicken into a glass or ceramic dish.
2. Combine vinegar, oil and Jacoub’s Piri Piri Seasoning in a bowl. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
3. Preheat covered barbecue on medium. (Alternatively, preheat oven to 200C.) Cook chicken on grill for 5 mins each side or until golden brown. Transfer to a roasting pan. Cook in covered barbecue or oven for a further 40 mins or until brown and juices run clean when chicken is pierced with a skewer. Set aside, covered, for 10 mins to rest.
4. Cut chicken into portions and serve on a platter with lemon wedges.
Start with the skin facing up, on the edge of the grill so you don’t burn the skin.