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Chicken fillets | Piri-Piri sauce by Seasonsblog

2 persons | Shichirin, Poultry | Meat | Main dish

Prep time
10 MIN
Cook time
10 MIN
Total time
20 MIN

Prep time

You should make the homemade piri-piri sauce at least 2 weeks in advance.

  • If you prepare the sauce in advance, the flavor will be best and you will always have it ready for a spontaneous barbecue.

  • Place 50 grams of chili peppers, 2 bay leaves and 2 crushed garlic cloves in a jar with a sealable lid.

  • Then add a teaspoon of salt and 50 ml of whiskey and fill the jar with olive oil.

  • Then let it sit for at least 2 weeks in a cool, dark place, but not in the refrigerator


Chicken fillets 

  • First light a Quick-Koko briquette with a match and let it burn.

  • Then open the slides of the Shichirin completely and allow it to reach the right temperature.

  • Sprinkle the chicken fillets on both sides with EldurApi's Smoked Salt (no.22).

  • Then place the chicken tenderloin fillets on the Shichirin for 8 to 10 minutes. Turn the meat regularly and if they look deliciously golden brown, they are ready to be served.

  • To spread the piri piri sauce over the chicken fillets, use a brush. This allows you to control the amount of sauce. Start carefully because piri piri sauce is really spicy.


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  • 350 gr chicken fillets 
  • Smoked Salt (EldurApi no.22) 

Piri-piri sauce

  • 50 gr chilli peppers 
  • 50 ml whisky 
  • 2 cloves of garlic (crushed) 
  • 1 bay leaf (middle vein removed) 
  • Salt 
  • Olive oil 


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