Portuguese prego rolls are hugely popular in South Africa and actually originate from Mozambique where there is a very strong Portuguese influence.
This marinade is so versatile and can be used with steak, chicken or seafood. It really packs a flavour punch so it is a must have in my opinion.
Let’s get cooking…
Blitz together the ingredients for the sauce and set aside.
Butterfly 2 chicken breast fillets, place into a bowl and top with half the prego sauce. Allow to marinate for minimum 1 hour or overnight.
Grill the chicken in a grill pan for 5 minutes per side, until lovely and charred. Baste the chicken after turning. Heat the remaining sauce and use to dress the rolls. Grill thick slices of red onion alongside the chicken.
To assemble, spread the brioche rolls with the prego sauce, lay down some of the charred onions and then the chicken fillet.
Ingredients
- Prego sauce
4 tblsp peri-peri sauce
½ cup tomato puree
3 cloves garlic
1 tsp harissa
3 tblsp lemon juice
1 tsp salt
1 tsp sugar
4 tblsp olive oil
1 tsp oregano
1 tsp parsley
- Rolls
2 Chicken fillets
6 brioche rolls
Directions
- Blitz together the ingredients for the sauce and set aside.
- Butterfly 2 chicken breast fillets, place into a bowl and top with half the prego sauce
- Allow to marinate for minimum 1 hour or overnight
- Grill the chicken in a grill pan for 5 minutes per side, until lovely and charred
- Baste the chicken after turning
- Heat the remaining sauce and use to dress the rolls
- Grill thick slices of red onion alongside the chicken
- To assemble, spread the brioche rolls with the prego sauce, lay down some of the charred onions and then the chicken fillet
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