The marinade can be made 2 to 3 days before using - see Piri-Piri Chicken recipe.
For a quicker alternative, you can use our pre-prepared Piri Piri Sauce.
200ml lemon juice
200ml rapeseed oil
4 cloves of garlic, minced
10 dried Piri Piri , de-stalked and crushed
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon sea salt.
Wisk the ingredients together in a bowl. This marinade can be used to make Piri-Piri chicken, or cooked for 10 minutes and brushed onto hot corn on the cob, drizzled over grilled chicken, or used as a dunking sauce for bread.