Peri-Peri Chicken

with Sweet Potato Fries and Corn on the Cob
While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.
Cals 849 · Prot 56 · Carbs 98 · Fat 29
Low-Carb
Try Hello Chef Now
40 min
photo
While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.
Cals 849 · Prot 56 · Carbs 98 · Fat 29
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Peri-peri chicken
Chicken breast
400 Grams
Garlic onion powder
4 Grams
Red vinegar
15 ML
Smoked paprika powder
2 Grams
Soy sauce
10 ML
Honey
15 Grams
Sriracha sauce
14 Grams
Chipotle powder
2 Grams
Worcestershire sauce
15 ML
Vegetable oil
1 Tbsp
Fries
Sweet potatoes
400 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
To serve
Fresh corn
2 Piece
Salted butter
20 Grams
Garlic cloves
1 Piece
Fresh parsley
15 Grams
Mayonnaise
33 Grams

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and sriracha!

Pro tip

Marinate the chicken up to 24 hours in advance for an even better flavour!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Bake fries

Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt. Roast in the oven for 25-30 min or until golden and crisp.
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2 Prep chicken

Meanwhile, wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.
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3 Marinate

In a bowl, combine the garlic onion powderred vinegarsmoked paprikasoy saucehoneysriracha (spicy!) and chipotle (spicy!) with the Worcestershire sauce. This is your Peri-Peri marinade. Place the chicken in the marinade and turn to coat.
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4 Roast

Place the chicken breasts in a roasting dish and pour the marinade over them. Roast in the oven for 15-20 min or until cooked through.
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5 Corn

Meanwhile, bring a large pot of salted water to the boil. Remove the outer leaves from the corn. Once boiling, add the corn and cook, covered, for 5 min until tender. Drain. Meanwhile, finely chop the parsley leaves. Peel and mince the garlic. Add the parsley and garlic to a bowl with the butter and mash until combined. 
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6 Serve

Remove the chicken from the tray. Add the mayonnaise to a bowl and add a spoon of the leftover marinade. Mix well. This is your Peri-Peri mayonnaise. Serve the peri-peri chicken with the sweet potato friescorn and mayonnaise to the side. Top the corn with the garlic butter

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and sriracha!

Pro tip

Marinate the chicken up to 24 hours in advance for an even better flavour!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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