Home Recipes BBQ Peri-Peri Chicken

BBQ Peri-Peri Chicken

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 4

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.



For the main:

4 Servings of Tilda Pure Basmati Rice
1 level tsp of Per-Peri seasoning
2 tbs sunflower oil
3 tbs BBQ sauce of your choice
2 tbs Worcestershire sauce
2 cloves of garlic
4 tsp chili sriracha sauce
2 tsp Dijon mustard
Lemon juice and zest
2 chicken breasts

For the fruity slaw:

1 carrot (coarsely grated)
1 small red onion (finely sliced)
½ cup fresh mango (finely sliced)
½ cup fresh pineapple (finely chopped)
½ cup cabbage (finely shredded)
Juice from half a lime
1 heaped tbs mayonnaise
Small handful of fresh parsley (finely chopped)
Salt and pepper to season

  1. Preheat the oven to 400°F.
  2. Except for the chicken breast, add all of the ingredients from the main part of the recipe into a small food processor.
  3. Blend to a smooth paste.
  4. Place the chicken in an ovenproof dish and smother with the paste, making sure all of 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. Serve together and enjoy.

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