Peri peri chicken built from scratch, not from a bottle. Chicken breasts rest overnight in a vibrant marinade of fresh garlic, red chili pepper, red bell peppers, paprika, oregano, thyme, lemon juice, and white vinegar. After a full twelve hours, each breast is grilled to get those signature crosshatch marks, then finished in the oven with extra marinade spooned over top. The result is tender, smoky, and layered with heat that builds without overwhelming.

Chicken breast, red bell peppers, red onion, red chili pepper, lemon juice, sunflower oil, garlic, erythritol, dried oregano, fresh thyme, paprika, white vinegar, kosher salt.