Chicken:

1. Mix together all of the sauce ingredients. 

2. Marinate the chicken in the Major Piri Piri Mari Base. Leave in a refrigerator overnight.

3. Place the chicken on an oven tray and cook at 180°C until the core temperature reaches 65°C.

4. Brush the chicken with the sauce for a nice glaze.

5. Serve.
 

Allergy Information: Gluten Free
Makes: 10 x 70g portions
Prep Time: 5 minutes + overnight
Cook Time: 35 minutes

Chef's Tip: Can be made with drumsticks for an excellent buffet option. 


Piri Piri Slaw:

1. Mix all of the ingredients together. 

2. Season with salt and pepper if required. 


Allergy information: Gluten Free Contains: Sulphites
Makes: 10 x 70g portions
Prep Time: 15 mins
Cook Time: None

Chef's Tip: Don't mix the day before as the red cabbage can bleed.