This piri piri marinade can be used with fish, meat or even cheeses such as haloumi or paneer. We like to serve this with chips and salad but if you prefer rice instead, have a look through my previous recipe here. I usually leave the chicken pieces to marinade for a few hours before cooking, but if you don’t have much time, leave it to marinade for at least 30 minutes.
Time Taken: 25-40 minutes, plus marinade
- 1.5kg chicken nibblets, skinless
- 1tbsp Schwartz piri piri seasoning
- 1/2 tsp chilli flakes
- 1/2 tsp cayenne pepper
- 1/2 tbsp smoked paprika
- 1 tbsp ginger/garlic paste
- 3 tbsp lemon juice
- Season to taste
Put all ingredients together in a bowl apart from the chicken, and mix well. Add the chicken to the marinade and ensure all the pieces are well coated. Place them in the fridge until you are ready to cook.
If you have an actifry, place the chicken pieces in the actifry (a few batches at a time) and cook for around 25 minutes. Alternatively, spray your chicken pieces with 1cal spray oil and place them in a pre heated oven, gas mark 6 for around 40 minutes, turning halfway.