Sangria Chicken

It’s chicken with all the spicy overtones of the famous Spanish drink, sangria. Traditionally made with red wine, citrus fruit and spices, I use a lighter rosé or white wine instead of the red to give the chicken a more appetizing look. Authentic sangria includes a good shot of brandy, so the choice is yours.

Gas Braai
Kettle Braai Indirect and Direct

Serves 6


  • 1 x 750 ml bottle rosé or dry white wine
  • 1 orange, sliced
  • 1 lemon, sliced
  • 5 ml (1 tsp) ground cinnamon
  • 3 whole cloves
  • 30–45 ml (2–3 Tbsp) brandy
  • 60 ml (4 Tbsp) sugar
  • 1 large chicken olive oil
  • salt and freshly ground black pepper


  1. In a pot, combine the wine, citrus slices, cinnamon, cloves, brandy and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Remove from the heat and cool completely.
  2. Spatchcock the chicken as described on page 55.
  3. Place the chicken in a ziplock bag and pour in the cooled wine mixture. Leave in the refrigerator overnight to marinate.
  4. Just before cooking, remove the chicken from the marinade – reserve the marinade. Wipe the chicken dry with paper towel and then rub with oil and season generously. Cook, skin side up, for 30 minutes, then turn and cook for another 20–30 minutes.
  5. Place the reserved marinade in a pot and bring to a rolling boil. Strain and serve with the chicken, and a starch salad made with rice or pasta and other green salads.