Our simple, all-in-one recipe for Peri Peri Chicken pairs a homemade peri peri sauce and plump chicken legs (or whatever cut of chicken you fancy) with crispy potato wedges, homemade sriracha mayo and a green salad for the perfect family dinner.
You guys are going to love this Peri Peri Chicken recipe! A super simple homemade peri peri sauce is rubbed all over chicken legs that are roasted with onions and peppers to yield spicy, tender chicken and chicken-juice infused veggies.
Then, on the side we've made our signature crispy potato wedges and a slightly sweet, slightly spicy sriracha mayonnaise that compliments the peri peri flavours of the chicken perfectly.
All you need to do is add a bag of your go-to green salad mix, and dinner is ready in just an hour (excluding marinating time, which you can get going with up to a day ahead!)
Seriously, this is about to become your new favourite chicken dinner!
Ingredients
- chicken legs (thighs, drumsticks or a mixture of both would also work, or a spatchcock whole chicken - we've made a how to video if you don't know how to prepare one - if you need to scale up the recipe)
- onions
- red peppers
- potatoes
- sunflower oil (or light olive oil if you only want to use one bottle!)
- mixed salad leaves (any of your favourite greens for serving alongside)
- olive oil (something light and mild as it's going in the peri peri sauce)
- tomato puree (sold at tomato paste in the USA)
- fresh red chilli
- garlic
- lime juice
- smoked paprika (or just use sweet smoked paprika in place of both of the different varieties)
- sweet paprika
- cayenne pepper
- dried oregano
- salt
- mayonnaise (light mayonnaise will also work here)
- sriracha
- honey (or maple syrup)
Frequently Asked Questions
If you do you'll get a better flavour, but an hour will still yield great tasting chicken if you're in a hurry! If you really want to get ahead, you can freeze the chicken in the marinade for another day.
Rice would go well instead of potatoes, slow cooked white beans or even orzo if you're not too worried about tradition. The chicken also makes great sandwiches pulled off the bone and stuffed into a baguette with the onions, peppers, salad leaves and sriracha mayo!
Yes, and it would be absolutely delicious! Just make sure you have a probe-style meat thermometer on hand as on-the-bone chicken can be a challenge to get cooked through on the barbecue. You're looking for an internal temperature of 74C.
Step 1
Add all the peri peri sauce ingredients into a blender and blitz until smooth.
Place the chicken in a bowl and massage with the sauce so it's evenly coated. Cover and allow to marinade for at least an hour, or ideally overnight.
Step 2
Preheat the oven to 200C.
Roughly chop the onion and pepper, and pop into the bottom of a baking tray. Drizzle with olive oil and place the chicken on top.
Pop into the oven for around 45 minutes until the chicken is crispy and cooked.
Step 3
For the potato wedges, slice into wedge shapes and add to a baking tray. Toss with a good drizzle of sunflower oil and season well.
Roast for around 45 until crisp and golden, turning a couple of times during cooking.
Step 4
Mix together the sriracha mayo ingredients and decant into a bowl.
Once the chicken is ready plate up with some onion, pepper and drizzle over some of the lovely coking juices. Serve with the crispy wedges, a handful of salad and lots of sriracha mayo.
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Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo
Easy, spicy Peri Peri Chicken is cooked over a bed and red peppers and onions (to absorb all those delicious cooking juices!) before being served with crispy potato wedges, homemade sriracha mayo and a nice green salad for the perfect family dinner that packs a punch!
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: Serves 4
- Category: Dinner
- Diet: Gluten Free
Ingredients
- 1 kg chicken legs (approx. 4)
- 2 onions
- 1 red pepper
- 6 potatoes
- sunflower oil
- mixed salad leaves
Peri Peri Sauce
- 2 tbsp olive oil
- 1 tbsp tomato puree
- 1 red chilli
- 2 peeled garlic cloves
- juice of 1 lime
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp oregano
- ½ tsp salt
Sriracha Mayonnaise
- 4 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp honey
Instructions
- Add all the peri peri sauce ingredients into a blender and blitz until smooth.
- Place the chicken in a bowl and massage with the sauce so it's evenly coated. Cover and allow to marinade for at least an hour, or ideally overnight.
- Preheat the oven to 200C. Roughly chop the onion and pepper, and pop into the bottom of a baking tray. Drizzle with olive oil and place the chicken on top. Pop into the oven for around 45 minutes until the chicken is crispy and cooked.
- For the potato wedges, slice into wedge shapes and add to a baking tray. Toss with a good drizzle of sunflower oil and season well. Roast for around 45 until crisp and golden, turning a couple of times during cooking.
- Mix together the sriracha mayo ingredients and decant into a bowl.
- Once the chicken is ready plate up with some onion, pepper and drizzle over some of the lovely coking juices. Serve with the crispy wedges, a handful of salad and lots of sriracha mayo.
Notes
If you want to cook the chicken on the barbecue, make sure you have a probe-style meat thermometer on hand as on-the-bone chicken can be a challenge to get cooked through on the barbecue. You're looking for an internal temperature of 74C.
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