As some may have noticed, I take great pleasure in recreating classic "restaurant" favourites and sharing the successful attemps with you all. This sauce was inspired was inspired by the famous Nandos marinades/sauces with the perks of adjusting it to my own personal preference. You can also make subtle changes depending on who you are cooking for. I am a spice head, so I like everything HOT!
Recipe: Enough to marinade and baste 1 full chicken
1 1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1/2 small diced red pepper
1 1/2 tsp honey
1/2 diced onion
8 cloves garlic roughly chopped
1 heaped tsp paprika powder
1 tsp dried thyme
1tbsp light soy sauce
1 tsp salt
9 green chillies- you can use, scotch bonnet, bird's eye, whichever you can find and the heat level you desire
Directions
- Over medium heat saute the garlic, onion and pepper until they are slightly soft.
- Add the rest of the ingredients except the chillies.
- bring everything to a simmer and leave covered for 2 minutes.
- Add the chillies, mix and leave to cool for a few minutes.
- In a blender, blend everything until it is smooth.
