A creamy, zesty twist on traditional peri-peri with subtle coconut sweetness and fresh coriander notes.
SHOP: FROGGIT COCONUT AND CORRIANDER PERI PERI SAUCE
Ingredients
- 600g chicken breast or boneless chicken thighs, cubed
- Froggit Coconut & Coriander Peri-Peri Sauce
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp smoked paprika (optional)
- Salt and black pepper to taste
- Fresh coriander, chopped (to garnish)
Method
- In a bowl, combine the Froggit Coconut & Coriander Peri-Peri Sauce, olive oil, lime juice, and smoked paprika.
- Add the chicken and coat well. Marinate for at least 30 minutes, or overnight for maximum flavour.
- Thread the chicken onto skewers.
- Grill or braai over medium-high heat for 10–12 minutes, turning regularly and brushing with extra sauce until cooked through.
- Garnish with fresh coriander and serve immediately.
Serving Suggestions
- Fragrant coconut rice
- Chargrilled corn on the cob
- Crisp green salad with avocado
- Warm naan or flatbread
- Roasted sweet potato wedges
