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Writer's pictureChef Punita

Peri-Peri Chicken Tenders


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


Instructions:

  1. Make marinade by mixing the packet of Modern Masala's Maputo Bay with the above ingredients (except chicken)

  2. Coat the chicken in the marinade. Cover and refrigerate 30 minutes or up to 24 hours prior to cooking.

  3. Preheat oven to 450° F then line a baking sheet with aluminum foil or wax paper and spray with cooking spray.

  4. Spread the marinated chicken tenders on the baking pan, leaving space in between each tender.

  5. Add a couple ounces of water to the baking pan.

  6. 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.


Enjoy,

Punita

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