8 chicken fillets slit in half1 teaspoon special BBQ spice1 heaped teaspoon Portuguese spice¼ teaspoon fine jeera1 teaspoon white vinegar1 tablespoon lemon juiceGround black pepperDried parsleyBig clove garlic For sauce:Half bottle Nando's garlic peri peri sauceHalf bottle Nando's Hot or Medium peri peri sauce (whatever hotness you prefer)2 tablespoon Nando's Hot sweet chilli sauce1 tablespoon Wild herb peri peri sauce (optional)2 tablespoon mayonnaiseButter
Mix all the dry spice ingredients with the lemon juice and vinegar. Marinade the chicken fillets with this and let it stand for at least an hour for the spices to pull through. In an oven tray lined with butter or oil, layer the chicken fillets. In a pan, heat the butter and add the Nando's sauce mixtures combined with mayonnaise well. Stir until the mixture starts to boil. Remove and pour the sauce over the chicken fillets. Cover the oven tray with foil and bake at 200 Deg C for about 20 minutes then remove foil and grill further on high for another 10 minutes.
INFO & TIPS
Do not add salt to the chicken since bbq spice has sufficient salt already.
Serve with burger rolls, lettuce and cucumber And garlic and parsley potato wedges. Enjoy!