Peri Peri Spice Mix 45g

Note - Everything Peri-peri tastes better with a squeeze of fresh lemon. 

Use Peri-peri as a dry spice rub (moisten meats/chicken/prawns with olive oil first) or make a paste by combining the mix with olive oil and massaging into meat/chicken.  

Peri-peri Chicken Recipe – Serves 3 to 4  

For the best and most authentic results use a free range corn-fed chicken, barbecue over natural charcoal and eat with your hands!” Make Peri-peri sauce by combining 100 ml olive oil, 3 tbsp Peri-peri spice and 2 tbsp red wine vinegar. Rub a 1.5 kg butterflied free range chicken with olive oil, season with sea salt and 2 tbsp Peri-peri spice mix and let marinate at room temperature for 30 minutes. Start to barbecue the chicken (skin side up) after the coals have reached peak heat (and above any flame flares). Baste the chicken with sauce every 5 minutes and turn the chicken after 15 minutes.    Continue to baste until cooked (about 15 minutes) and serve with lemon wedges.

Add the spice mix to melted butter to baste grilled sweet corn, zucchini spears, bell peppers, field mushrooms or roast sweet potatoes.