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BBQ Peri-Peri Chicken

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




For the main:

  • 1 pouch Tilda® Ready to Heat Peri Peri
  • 1 Tbsp olive oil
  • 1½ Tbsp BBQ sauce
  • 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

  1. Preheat the oven to 375°F.

  2. In a small bowl, whisk together the oil, bbq sauce, Worcestershire sauce, garlic, sriracha sauce, mustard and lemon juice to a smooth paste.

  3. Place the chicken in an ovenproof dish and smother with the paste, making sure all the chicken is coated.

  4. 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.

  5. Meanwhile, in a medium bowl, combine all remaining slaw ingredients and mix well to combine.

  6. Heat Tilda® Ready to Serve Peri Peri Rice per package instructions.

  7. Slice the chicken and serve over rice with any remaining sauce. Serve slaw on the side.