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Original Package Instructions
Full of flavor with a spicy kick.  This versatile marinade is great on chicken, pork, salmon, prawns.....and more!
For every 1 Tbs dry marinade, add:
- 1 Tbs water
- 1 Tbs vegetable oil
Coat meat, cover, and allow to marinade several hours or overnight in refrigerator.
Bake or BBQ.
For a Milder flavor, add 1 Tbs plain yogurt or sour cream to above recipe.
Fresh Tomato Salsa

A fresh and easy salsa, a very tasty dipper
  •  2 tomatoes , skinned and chopped
  •  1/4 cup chopped spanish onion
  •  1 to 2 Tbs. Peri Peri Marinade Mix
  •  chopped cilantro 
Simply mix all ingredients, and refrigerate.  
Perfect with taco chips.
Best BBQ Whole Chicken
The Peri Peri flavor goes deep into this BBQ favorite
Prepare SpiceWorks Peri Peri marinade as directed, adding only oil and water.
Place a half (or whole) chicken, skin on, in a clear plastic bag.  Pour in the marinade, shake it up, and seal the bag.
If you have one of those food-saver vacuum sealers, do it that way. 
Place in the fridge to marinate, preferably overnight.
Pre-heat your BBQ to high, then turn off the center burner (if you have 3). 
Take the chicken out of the bag, and put it on the grill in the middle, so you can cook with indirect heat.  We prefer to put the meat on a small metal cooking sheet;  it stops the flame-ups, and the chicken comes out very tender and moist.  A rotisserie works great on a whole chicken.
Let it bake for about 3/4 to 1 hour (or longer), without turning, till it is fully cooked.  If desired, you can sear it at the end over the high heat for a nice crispy skin.
This is absolutely delicious, served with a nice salad (and a cold beer!)
Salmon & Halibut  
Sometimes fish can be a bit tasteless....but not this way!
On a Salmon of Halibut filet, sprinkle on Peri Peri marinade mix, 2 to 3 Tbs per fillet.
Add some vegetable or olive oil, then rub the marinade to distribute it evenly.
Leave the fish in the marinade for 1/2 to 3/4 hour (refrigerate).
Bake in a pre-heated oven at 350deg F for 10 to 12 minutes (for a whole filet).
Do not overcook;  the meat should be moist.
Enjoy with rice or salad.
Chicken & Shrimp Fajita
Add a great citrus & spicy flavor to this great lunch or dinner dish 
- 1/2 boneless/skinless chicken breast, cut into 1/4” strips
- 10 to 12 frozen pre-cooked shrimp (21-25 size), thawed.
- 1/2 each of Red Pepper, Green Pepper, Spanish Onion, cut into strips
- cilantro, washed & chopped (optional)
- 4 large soft tortilla

Add 1 Tbs Peri Peri marinade and 1 Tbs vegetable oil to the chicken
strips and stir till well coated.
In a hot skillet with 1 Tbs veg oil, stir fry chicken strips till almost done.
Add vegetables and sprinkle another 1 to 2 Tbs of Peri Peri marinade. 
Stir fry on high heat till vegetables are tender & chicken is done. 
Add the shrimp and stir mixture.  Add the cilantro.
Heat the tortilla in a fry pan or oven, and keep warm.  Spoon the
mixture into each tortilla.
Top with salsa, cheese, sour cream & guacamole.  Enjoy!

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