Peri-Peri Chicken Tenders
Peri-Peri Chicken Tenders
Chef Punita
African, Indian
Maputo Bay
This quick simple version of Peri-Peri Chicken is juicy, spicy and loaded with flavor! Piri-piri, or peri-peri, originates from the Portuguese speaking African countries of Angola and Mozambique. Peri-peri is refers to the bird's eye chilies used in the fiery marinade or sauce.
Ingredients
- 1 packet Modern Masala's Maputo Bay
- 1-1 ½ lb Chicken tenders
- 1 Tbsp Oil
- 3 Cloves Garlic – Minced
- 1 tsp Ginger – Minced
- ½ Lemon Juice
- Parsley for Garnish
Directions
- Make marinade by mixing the packet of Modern Masala's Maputo Bay with the above ingredients (except chicken)
- Coat the chicken in the marinade. Cover and refrigerate 30 minutes or up to 24 hours prior to cooking.
- Preheat oven to 450° F then line a baking sheet with aluminum foil or wax paper and spray with cooking spray.
- Spread the marinated chicken tenders on the baking pan, leaving space in between each tender.
- Add a couple ounces of water to the baking pan.
- Bake tenders in the preheated oven for 7-8 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more or until each is fully cooked and a thermometer inserted into the thickest part reads 165F.
- Garnish and serve with your favorite side or on a salad.