An absolute crowd pleaser, this recipe for Peri Peri Chicken will take you straight to Mozambique! Chicken is kept nice and moist through brining, and the flavour-packed marinade is spicy and deeply flavourful. This recipe features Marvello Butter-Flavoured Spread – the butter flavour is heat activated, and to find out more about this innovative ingredient from RCL Foods’ executive chef Brad Kavanagh, click here.

Peri Peri Chicken


1,2kg -1,4kg Chicken Portions
6g Salt
20g Sugar
50g Marvello Butter flavoured Fat Spread
1 Cinnamon Sticks
2g Peppercorns


  • Bring a pot of water to the boil with Marvello, cinnamon, seasoning and herbs.
  • Place the chicken in the water and allow to cool down. Allow the chicken to brine. Refrigerate for 24 hours.

Peri Peri Marinade

65g Multipurpose Fat Spread
6g Red Chillies
5g Cumin, ground
20g Garlic
20g Sugar, white
6g Salt
1g White Pepper, ground
6g Paprika
4g Thyme
45ml Lemon Juice
80g Whole Lemon
4g Coriander, ground


  • Place all the items in a blender until a paste forms.
  • Rub brined chicken with the peri peri Marvello Butter Flavoured Spread and bake in preheated oven of 180°C for an hour.
  • Serve with all pan juices.

For more recipes, click here.

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