Spicy Chicken

A moist, tender chicken breast, with enough bite to make you sit up and take notice.


  • 5g Robertsons Chicken Spice
  • 5g Robertsons Paprika
  • 1g Robertsons Cayenne Pepper
  • 20g parmesan cheese, grated
  • 3g red chilli, finely chopped
  • 10g corriander, ground
  • 4-6 chicken breast, scored
  • oil (for drizziling)
  • 100ml Knorr Mozambican Peri-Peri Marinade & Basting
  • 50ml water


Pre-heat the oven to 170 °C.

Mix the Robertsons Paprika, parmesan, red chilli, Robertsons Cayenne Pepper and coriander together to form a crumb.

Rub chicken breast with Robertsons Chicken Spice. Push the crumb mix into the slits on the chicken breast and drizzle with oil. Place on a baking tray and bake in the oven for 15 – 20 min at 170 °C until fully cooked.

Mix the Knorr Mozambican Peri-Peri Marinade & Basting and water together and brush generously on cooked chicken. Return chicken back to oven for 5 min.

Cut chicken into strips and serve with a garden salad for a lighter option.