Ezulwini Valley Grilled Peri-Peri Lemon Chicken with Chakalaka – Authentic Eswatini Recipe

Ingredients for Ezulwini Valley Grilled Peri-Peri Lemon Chicken with Chakalaka (4 Servings)

• 1.25 lbs (or 2.5 cups) butterflied chicken thighs, prepped into bite-sized pieces
• 1.5 cups roasted sweet potato wedges, washed and trimmed
• 1 cup spicy carrot-bean-tomato chakalaka relish
• 1 medium onion and 3 cloves garlic, finely minced with fresh lemon juice
• 1.5 tbsp traditional Eswatini seasoning (garlic, bird’s eye chili, smoked paprika, oregano)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together fresh lemon juice, garlic, bird’s eye chili, smoked paprika, oregano, cooking oil, and sea salt in a bowl to form a fragrant Eswatini marinade.
2. Coat butterflied chicken thighs and roasted sweet potato wedges thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear butterflied chicken thighs and roasted sweet potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with spicy carrot-bean-tomato chakalaka relish, and serve immediately.