CHICKEN FILLET MARINADE INGREDIENTS 

6 Chicken Fillets
1/4 cup Yogurt
3 Tsp Mustard
3 TB Nando's Peri Peri Sauce
2 TB Mayo
3 TB Lemon Juice
2 tsp Chilli Powder
2 tsp Lemon Pepper
1 TB Crushed Garlic
1 Tb Fresh Red Chillies
2 tsp Crushed Cumin
2 tsp Robertson's Chicken Spice
1 Tb Olive Oil
1 tsp Tandoori Powder

* You can substitute the Nando's Peri Peri sauce with any other sauce or regular chilli sauce.

2 TB Butter
4 TB Lemon Juice
1 TB Crushed Garlic
3 - 4 TB Nando's Peri Peri Sauce/Chilli Sauce

METHOD 

1.  Marinate your chicken fillets for around 5 hours, we usually do it over night. 
2. Now grill your spicy chicken fillets on a braai/bbq stand. 
3. Bring you basting sauce to a boil and baste your chicken fillets so it doesn't dry out. This is my go to basting sauce, I usually switch out the sauces to what the meat marinade has. 
4. While your chicken is grilling get your whole family involved by; slicing up some tomatoes, keep your lettuce leaves ready.
5. Fry up some chips and make a quick sauce for your burgers by mixing mayo and peri peri sauce.
6. There you have it home-made Grilled Spicy Chicken Burgers, enjoy! 

         The slogan for NOMU is

1. Make a paste with all the ingredients and marinate the chicken pieces for 1-2 hours.
2. Add to a pyrex dish with some more olive oil and water.
3. Preheat your oven at 200 Degrees Celsius, place in the oven and after 10 minutes turn the heat down to 180 degrees Celsius. 
4. When done, garnish with fresh coriander. 
5. Serve with potato wedges, crisp salad or veggies. 

So this is basically a saucy grilled chicken recipe. It uses cubed chicken fillet, but I think you can use any chicken pieces according to what you prefer to eat. Mum made this and served it with garlic naan. Had such a different flavour to, was different that the usual red chilli grilled chicken, also it was quite saucy for grilled chicken. Defiantly to be repeated in my opinion, was a good different and a good flavour, loved it.

So I whipped this up quick in the morning, I had to type the recipe out quick before I forgot what I put in it, simple ingredients. My aunty made the crispy baked potato wedges in the side, the recipe which I have posted previously and I will link it on this post.




Mayo
Red chilli paste
Crushed Ginger
Garlic Sauce
Mild Peri-peri Sauce
Machacho Mild Dry Spice
Robertson's Chicken Spice
Tomato Sauce
Lemon Juice
Turmeric
Red Chilli Powder (bhookie)
Freshly Ground Pepper

• Please Note: In the recipe there is no salt, all the spices and sauces have salt already if you add salt as well it will become salty. You can taste and decide if it needs salt or not. 
• Now after making the marinade add it to the chicken and marinate. 
• Place the chicken in a pyrex/baking dish, add some water and drizzle with olive oil and cover with foil. 
• Grill in the oven at 200 degrees till done, make sure you keep turning the meat, also make sure that it stays a bit saucy. Even though this is a grilled dish a little sauce is good. 
• When done serve with salad or crispy baked potato wedges. 

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.