#Peri Peri Chicken

Ok...so “Spatchcock” the chicken.
This is done by removing the back bone and sternum then flattening the chicken.
We then need to steam the chicken to keep it juicy and tender. Make sure it is cooked through!
It is now ready for the chargrill to give it the bbq effect and crisp’n up the chicken skin.
(let’s face it who does not like crispy skin?)

To finish lets baste the chicken with Alfee’s Peri Peri Sauce and put in a hot oven for a few mins just to heat the sauce.
Now you are ready to serve.

Slaw and fries on the side Mmmmmm……

#Peri Peri Slaw

INGREDIENTS

350g Rich Sauces Real Mayo
100g Alfee’s Peri Peri Sauce
500g Shredded White Cabbage
50g Grated Carrots

METHOD

Mix all in a bowl & add/top with freshly diced chives/coriander & some diced gherkin.

#Peri Peri Chicken Skewers

INGREDIENTS

4 x diced chicken breasts
1 large red pepper diced
1 large green pepper diced
1 large onion diced

METHOD

Skewer the pieces of chicken and veg into a colourful pattern.
Gently grill or bbq until cooked through.
Brush with Alfee’s Peri Per Sauce and serve.