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BBQ Peri Peri Chicken

A delightful blend of sweet BBQ chicken with the peppery heat of our Peri Peri rice. For a vegetarian alternative try with chopped mushrooms or grilled halloumi cheese in a quick and tasty wrap.

  • 31 - 60 Minutes
  • Medium
  • Serves 4




For the main

  • 2 pouches of Tilda Peri Peri rice
  • 2 tbsps of sunflower oil
  • 3 tbsps of BBQ sauce of your choice
  • 2 tbsps of Worcestershire sauce
  • 2 cloves of garlic
  • 4 tsps of chilli sriracha sauce
  • 2 tsps of Dijon mustard
  • Lemon juice and zest
  • 2 chicken breasts

For the fruity slaw

  • 1 carrot (coarsely grated)
  • 1 small red onion (finely sliced)
  • 100g of fresh mango (finely sliced)
  • 100g of fresh pineapple (finely chopped)
  • 100g of cabbage (finely shredded)
  • Juice from 1/2 lime
  • 1 heaped tbsp of mayonnaise
  • Small handful of fresh parsley (finely chopped)
  • Salt & pepper to season

How to make BBQ Peri Peri Chicken

  1. Pre-heat oven to 180°C fan, Gas Mark 5.

  2. Add all the of ingredients from the main part of the recipe, except for the chicken breast, into a small food processor.

  3. Blend to a smooth paste.

  4. Place the chicken in an ovenproof dish and smother with the BBQ Peri Peri paste making sure all the chicken is coated.

  5. Cook in the oven for 25 – 30 minutes until the chicken is thoroughly cooked, basting half way through.

  6. Meanwhile make the fruity slaw by combining all the ingredients in a bowl, and seasoning well with salt & pepper.

  7. Heat the Tilda Peri Peri rice according to the pack instructions.

  8. Serve together and enjoy.