Just prep then the day before and leave in the fridge for 12-24 hours before grilling.
•4-5 Chicken Breast pieces
•Cut into Mini Fillet size
•Place in a bowl with 2 tablespoons of Olive Oil
•Salt & Pepper
•1 tablespoon of Garlic Powder
•1 tablespoon of Hot Madras Powder
•1/2 tablespoon of Chilli Flakes/Powder
•Mix / Cover / Refridgerate
•Then grill & serve!
They are literally so juicy and tasty straight away, but work cold or reheated for lunches too!
Enjoy xxxxxx
