Perfectly matched flavours with peri peri chicken and a juicy pineapple salsa, a crowd pleaser.
How to Cook
Place chicken in a ceramic dish. Combine vinegar, oil, and 1 tablespoon Gregg's Portuguese Peri Peri seasoning in a bowl. Pour over chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop flavours.
Pre heat a spray a large non-stick frying pan or grill plate with olive oil. Heat over medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
Meanwhile, combine all salsa ingredients and remaining Gregg's Peri Peri Seasoning in a bowl.
Cut chicken into portions and serve with pineapple salsa and lemon wedges. Season with Gregg's Salt and Pepper grinder. Serve.
4 Single chicken breast fillets
2 Tbsp Red wine vinegar
2 Tbsp Olive oil
1 ½ Tbsp Gregg's Portuguese Peri Peri Seasoning
500 g Fresh pineapple, peeled, cored, coarsely chopped
1 Small red onion, finely chopped
1 Long red chilli, seeded, finely chopped
2 Tbsp Chopped fresh mint leaves
1 Tbsp Lemon juice
Gregg's Salt and Pepper grinder
Rocket leaves to serve
It’s so easy to make when you know how! Here’s our Kiwi version of this Japanese favourite.
Tarragon Roast Chicken
The secret to this tasty Roast Chicken is the Tarragon Butter! Spread the butter in between the...
Gregg's Beef, Chicken or Pork Tacos
Our recipe for tacos is bursting with flavour, and can be made with either, chicken, beef or por...