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976bar,many thanks - it's now on our frequent make list and my thoughts are just fine tuning.i make chicken legs in marinade quite often and score them deep and it seems to work. i will try this on the piri as this will i hope allow me to cook right through on the bbq (hard to get that succulent taste in the oven). i will also try adding the oregano to the marinade as i can always add a bit more at cooking time. the la buyo chillies have really hit the spot - they add a woody twist to the heat - very nice.