A slightly spicy, lemony sauce.
How to use:
Marinate a kilo of chicken, either with or without skin, in this sauce along with 2-3 tablespoons oil, and refrigerate overnight.
The next day, once it has reached room temperature, bake/grill in a over till done. You can baste the pieces with the sauce from time to time. It can also be used to make peri peri prawns.
**All sauces are home-made and are preservative free. They need to be kept refrigerated and have a shelf life of 2-3 weeks. Do not use wet spoon.**