Peri Flattie – Peri-Peri Chicken Rub 100 g

Competition Ready Rubs · No. 01 · Heat: 3/3

Made for braai competitions. Built for competition cooks.

Portuguese peri-peri chicken, built for the braai. Bird's eye chilli, garlic and lemon peel with bay leaf and origanum, balanced with paprika for that deep golden-red colour on the skin. Milled fine, so it holds on to the skin from the first rub to the last turn on the grid. Kept light on sugar, so it browns over the coals instead of burning.

• Fine powder that clings: stays on the skin, not in the coals
• Golden-red colour and full peri-peri flavour in every bite
• Heat 3/3: real bird's eye chilli bite

Fine-milled to stick

Every Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.

How to use

Rub 25 g per kg of chicken well into the skin and underside, rest 30 minutes, braai over medium coals.
Layered: 8 g Base Layer + 15 g Peri Flattie per kg.

Competition tip

Spatchcock the bird and pat the skin bone-dry before seasoning. Season the underside first, then the skin. Cook skin-side up for most of the braai and finish skin-side down over medium coals for crisp, bite-through skin. Cook until the juices run clear (74 °C in the thickest part).

Ingredients

Sea Salt, Paprika, Garlic, Sugar, Onion, Smoked Paprika, Bird's Eye Chilli (Peri-Peri), Flavour Enhancer (Monosodium Glutamate), Lemon Peel, Coriander, Origanum, Black Pepper, Anti-caking Agent (Silicon Dioxide), Acidity Regulator (Citric Acid), Bay Leaf, Turmeric, Flavour Enhancer (Disodium 5′-Ribonucleotides).