• Kirsten Harris

Piri Piri Chicken with Lime and Caramelised Garlic Slaw.

Saturday night dinner is a time when we enjoy a fuss free meal, prior to everyone rushing out the door.

Sourced Piri Piri marinade was used to marinate the chicken breasts before cooking on the BBQ.

4 - 8 chicken breasts Slice in half lengthways for a thinner fillet.

400g Sourced Piri Piri sauce

Marinate the chicken overnight before grilling on the BBQ.

Lime and Caramelised onion Slaw.

I bag of fresh slaw mix available in your local Independent supermarket.

150 g Lime and Caramelised garlic Aioli (Vegetali brand)

1/4 Purple cabbage shredded finely.

Mix together and serve with Piri Piri BBQ chicken

Garnish with fresh coriander leaves.

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