BBQ Peri-Peri Chicken
A delightful blend of sweet BBQ chicken with the peppery heat of our Peri-Peri rice. For a vegetarian alternative, omit the Worcestershire sauce and substitute grilled halloumi cheese or tofu for chicken. For a tasty on-the-go meal, put it all in a wrap.
- 0 - 30 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
For the main:
- 1 cup Pure Basmati Rice
- 1 Tbsp olive oil
- 1½ Tbsp BBQ sauce
- 1 Tbsp peri peri seasoning
- 1 Tbsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tsp sriracha sauce
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1 chicken breast, skinless, boneless, 8 oz
For the fruity slaw:
- ¼ cup carrot, coarsely grated
- 2 Tbsp red onion, thinly sliced
- ¼ cup fresh mango, thinly sliced
- ¼ cup fresh pineapple, finely chopped
- ¼ cup green cabbage, shredded
- ½ Tbsp lime juice
- 2 tsp mayonnaise
- 1 tsp fresh parsley, finely chopped
- ¼ tsp kosher salt
- 1/8 tsp black pepper, ground
How to make BBQ Peri-Peri Chicken
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Preheat the oven to 375°F.
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In a small bowl, whisk together the oil, bbq sauce, Worcestershire sauce, peri peri seasoning, garlic, sriracha sauce, mustard and lemon juice to a smooth paste.
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Place the chicken in an ovenproof dish and smother with the paste, making sure all the chicken is coated.
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Cook in the oven for 25-30 minutes until the chicken is thoroughly cooked (165°F internal temperature), basting halfway through. Remove from the oven and let rest for 5 minutes.
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Meanwhile, in a medium bowl, combine all remaining slaw ingredients and mix well to combine.
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Prepare the Pure Basmati Rice according to package instructions.
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Slice the chicken and serve over rice with any remaining sauce. Serve slaw on the side.
