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Mexican chicken recipe

1 CHICKEN BUTTERFLIED
MARINATE WITH:
1 ½ TSP SALT
½ TSP EACH OF BLACK PEPPER
½ TSP LEMON PEPPER
½ TSP GARLIC PEPPER
½ TSP CHILLI GARLIC PEPPER
 1 ½ TSP CRUSHED GARLIC
¼ CUP LEMON JUICE
¼ TSP ARAD – TURMERIC
1 TSP GREEN CRUSHED CHILLIES
½ TSP CRUSHED RED CHILLIES

IN A FLAT NON STICK POT COOK CHICKEN WITH SOME OLIVE OIL AND A THICK SLICE BUTTER, UNTIL CHICKEN IS COOKED HALF WAY.
TRANSFER TO OVEN TRAY
THEN MIX TOGETHER
½ BOTTLE OF GORIEMAS MEXICAN SAUCE OR ½ BOTTLE NANDOS GARLIC PERI PERI SAUCE
1 TBLSP GORIMAS CHILLIE PASTE OR ¼ BOTTLE NANDOS LEMON AND HERB SAUCE
AND 2 TBLSP NESTLES CREAM
POUR OVER CHICKEN AND COVER WITH FOIL AND GRILL IN OVEN FOR ABOUT 10 TO 15 MINUTES. SERVE WITH CHIPS AND GARLIC ROLLS

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