Grilled Chicken with Peri Peri Sauce Served with Fresh Vegetable and
Unilever Food Solutions
Recipe detail information Grilled Chicken with Peri Peri Sauce Served with Fresh Vegetable and Pickle Salad
Yield
10 persons
Ingredients (10 persons) Amount 1.50
Measure
Name
kg
Boneless Chicken Salt and Pepper
50.00
gm
Knorr Lime Seasoning (24x400g)
100.00
ml
KNORR Peri Peri Sauce
100.00
ml
Rafhan Corn Oil (1x16L)
15.00
g
Knorr Chicken Stock Powder (6x1kg)
15.00
g
Eye Bird Chilli Salad
Preparation 1.Pound the chicken fillets and marinate the chicken in salt, Rafhan Corn oil, white pepper, lemon juice, garlic paste, Eye bird chili, Knorr chicken powder and Knorr peri peri sauce 2.Refrigerate for 3-4 hours 3.Brush oil over the grill and grill the chicken fillets until done 4.Serve with grilled vegetable salad.
For salad: 5.Cut all the vegetables in diamond shape except iceberg and rocket leaves.
Page 1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
14.10.2017
Unilever Food Solutions
Recipe detail information
6.Tear iceberg and rocket leaves roughly with hands 7.Mix all in a bowl. 8.Dress with olive oil, Knorr lime seasoning 9.Place the grilled chicken fillet garnish with grill vegetables and fresh salad
Reduction of Knorr peri peri sauce: 10.Pour the leftover marination in a skillet pan. 11.Add chicken stock in it 12.Adjust seasoning 13.Reduce to ¼ of the quantity 14.Serve with/or pour over grilled chicken and vegetable salad
Page 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
14.10.2017
Recipe detail information Grilled Chicken with Peri Peri Sauce Served with Fresh Vegetable and Pickle Salad
Yield
10 persons
Ingredients (10 persons) Amount 1.50
Measure
Name
kg
Boneless Chicken Salt and Pepper
50.00
gm
Knorr Lime Seasoning (24x400g)
100.00
ml
KNORR Peri Peri Sauce
100.00
ml
Rafhan Corn Oil (1x16L)
15.00
g
Knorr Chicken Stock Powder (6x1kg)
15.00
g
Eye Bird Chilli Salad
Preparation 1.Pound the chicken fillets and marinate the chicken in salt, Rafhan Corn oil, white pepper, lemon juice, garlic paste, Eye bird chili, Knorr chicken powder and Knorr peri peri sauce 2.Refrigerate for 3-4 hours 3.Brush oil over the grill and grill the chicken fillets until done 4.Serve with grilled vegetable salad.
For salad: 5.Cut all the vegetables in diamond shape except iceberg and rocket leaves.
Page 1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
14.10.2017
Unilever Food Solutions
Recipe detail information
6.Tear iceberg and rocket leaves roughly with hands 7.Mix all in a bowl. 8.Dress with olive oil, Knorr lime seasoning 9.Place the grilled chicken fillet garnish with grill vegetables and fresh salad
Reduction of Knorr peri peri sauce: 10.Pour the leftover marination in a skillet pan. 11.Add chicken stock in it 12.Adjust seasoning 13.Reduce to ¼ of the quantity 14.Serve with/or pour over grilled chicken and vegetable salad
Page 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
14.10.2017
