So this is a great weekend dish, get the whole family involved in the making, it will be fun. My dad was on the plating duty lol. So this is quite an easy dish to make from the marination till the serve up. A healthy alternative than going out and getting take-out, same burger but packed with more good flavour.

Please note to all my international subscribers, the machacho spices and sauces are mostly found in Southern Africa, and I'm not sure if it can be found anywhere else. I do apologize, I will suggest if you want you can still try this recipe but substitute the spices with what is available in your area (if I am wrong and these spices can be found internationally please let me know so I may update this post).

Marinade:
Machacho's mild peri peri sauce
Machacho's mild dry spice (powder)
Salt/Pepper
Lemon Juice
Ground red chilies
Chili Flakes (not too much)
Paprika
Turmeric
Ground ginger & garlic
Ground cumin & coriander
Robertson's chicken spice

Preparation:

• Take your chicken fillet, make slits in the meat. Be careful not to go so deep. 
• Marinate the chicken and make sure the marinade goes in to the slits and keep over night or for a few hours. 
• We used a water griller to grill the meat, but any griller will do. 
• Keep basting the chicken as you turn with the next over marinade. 
• When the chicken has cooked, butter up some burger rolls, add chicken, cheese, lettuce, and a sauce of; mayo, tomato sauce, garlic sauce, machacho peri peri sauce and the dry spice mild machacho. 
• You can serve with fried chips.