INGREDIENTS

1 chicken cut , clean and washed
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon red chilli paste
½ lemon freshly squeezed
1 tablespoon mochachoes spice / portueguese spice
1 teaspoon crushed red chillies
1 teaspoon BBQ spice
1 teaspoon thyme
3 tablespoon Minnie's mozambiquen garlic and lemon sauce
1 tablespoon tomato paste
2 tablespoon Nandos garlic and herb / ( any flavour of your choice )

Sauce :
4 tablespoon Nandos Bushveld peri
3 tablespoon Minnie's mozambiquen garlic and lemon
1 tablespoon butter
Water

METHOD

Add all the ingredients to a pot or pan mix well add chicken and marinade over night or atleast 2 hours . Cook chicken with a good amount of garlic butter until almost done . Now on a indoor griller add some butter place chicken and on medium heat. grill chicken until smoky . In the pot where you cooked chicken add the sauce mix and simmer ( make sure you add ¼ cup water with sauce . Add grilled chicken to pot simmer with sauce and serve immediately .
I also made a chilli lemon butter : ½ cup butter ¼ cup butter milk 1 teaspoon crush chilli ½ freshly squeezed lemon Heat in the microwave until boiling . I places this sauce in a small jug . We poured over chicken whilst eating .