Piri Piri Chicken, Chips and Salad


  • 400g mini chicken fillets
  • 150g peri peri marinade
  • 4 medium Maris Piper potatoes, scrubbed and cut into 1cm thick fingers
  • 1 tbsp rapeseed oil
  • sea salt and freshly ground black pepper
  • 2 corn on the cob, cut in half
  • 2 ramiro peppers, cut into quarters and seeded
  • 60g salad cream
  • 4 large romaine lettuce leaves


Calories columnFat columnSaturates columnSugars columnSalt column
388 per serving
19% %GDA
11g per serving
15% %GDA
1g per serving
5% %GDA
10g per serving
11% %GDA
2.50g per serving
42% %GDA


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Lightly oil a large baking sheet.

  2. Place the chicken fillets into a bowl and pour over 125g of the peri peri marinade and toss to coat. Set aside in the fridge for at least 1 hour if you have time or even overnight: if not, set aside while you prepare the chips.

  3. Place the potato fingers onto the baking sheet, drizzle with the oil and season with salt and black pepper. Toss together until the potatoes are all coated in oil, then place in the oven for 15 minutes. Turn the chips over then return to the oven for another 10 minutes until golden brown and tender.

  4. Meanwhile, place the sweetcorn halves into a saucepan of water, bring to the boil and simmer for 20 minutes until tender, then drain and allow to cool slightly.

  5. Heat a griddle pan until hot, add the peppers and cook on each side for 3-4 minutes until just charred and softened. Set aside then add the sweetcorn and char on each side. Then add the chicken and cook on each side for 2-3 minutes until charred and cooked through.

  6. Mix the salad cream with the remaining 25g of peri peri marinade and set aside.

  7. To serve, place the romaine lettuce leaves onto a platter. Lay the roasted peppers on top, then a piece of corn on the cob on top of that.

  8. Divide the peri peri chicken and chips between the leaves and serve straight away with the peri peri sauce.