4 pieces of thinly sliced fillet (wash and leave aside to drain) For the marinade:3 teaspoon Peri Peri Sauce (Mochacho’s or Nando’s)¼ teaspoon salt3 teaspoon lemon juice¾ teaspoon paprika powder ½ teaspoon chilli powder ½ teaspoon garlic powder ¼ teaspoon fresh crushed garlic 1 ½ teaspoon olive oil — Make a paste with all of the above For serving:1.) Extra sauce for brushing over the cooked fillets 2.) Chips seasoned with salt and chilli powder3.) Gemsquash, boiled and filled with steamed mixed veg or creamstyle sweetcorn
1.) Marinate the chicken in the paste for 30-60 minutes.2.) Grill in a griddle pan/ in a grill on on a braai (bbq) until chicken is cooked through then brush with a little more peri peri sauce.3.) Serve with stuffed gemsquash and chips.
INFO & TIPS
1.) Peri Peri sauce can be substituted with Nando’s lemon and herb, add pepper instead of paprika and red chilli powder.
2.) Steam mixed veg with a little butter, salt and pepper.
3.) Warm creamstyle sweetcorn, add butter, salt and pepper.
📸 A step by step tutorial for this is saved on my Instagram highlights