Peri Peri Chicken Fake-Out

That "sneaky takeout" often comes with a hefty price tag—both for your wallet and your macros. If you're craving those familiar flavours but want a healthier, homemade alternative, this recipe is exactly what you need. The only question is: how hot do you like it?

• Why You'll Love This Recipe
• Is This a Good Meal Prep Recipe?
• Batch Cooking
• Variations & Add-Ins
• Equipment Needed
• Recipes
• FAQs

Why You'll Love This Recipe

• Under 700 calories • Packed with 42g of protein • Ready in just 10 steps

Is This a Good Meal Prep Recipe?

It’s great. Prep extra chicken and pair it with your favourite sides throughout the week — rice, corn on the cob, peas, salad, or grilled vegetables.

Batch Cooking

Whipping up batches couldn't be easier — adjust the ingredients to the amount you'd like to make and get those airtight containers or freezer bags ready!

How to Store

Any cooked leftovers should be placed in airtight containers and refrigerated until ready to be eaten again. Allow to cool completely, then refrigerate for up to four days.

You can also freeze for up to three months if you want to keep it longer.

How to Reheat

To reheat the chicken safely, you have three options: the oven, the stovetop, or air fryer. If your portion is frozen, defrost it overnight in the fridge.

Oven: Preheat to 180C (350F). Place the chicken in an oven-safe dish and add a splash of water or leftover peri-peri sauce. Cover with foil and heat for 15-25 minutes, depending on thickness, until piping hot.

Stovetop: Use a non-stick pan on a medium heat and add a splash of water or oil. Place the chicken inside, cover with a lid to trap steam, and heat for 5-10 minutes, flipping occasionally, until heated through.

Air Fryer: Preheat to 180C (350F). Cook for 5-10 minutes, shaking or flipping halfway, until piping hot.

Variations and Add-ins

I'm all for sprucing up a recipe to keep your meals varied and interesting. Just remember that any variations made to a recipe will cause the macros to differ. So, if you're currently tracking, it's best to make note of any changes.

Extra Toppings

• Sliced halloumi • Peri-peri sauce drizzle • Chilli flakes • Spring onions

What to Serve on the Side

• Spicy rice • Rainbow slaw • Pita bread • Grilled veggies • Corn on the cob • Side salad

Make it Vegetarian

It doesn't take much to make this recipe vegan, as the only ingredient that needs to be changed is the chicken breasts. Tofu and seitan are two suitable alternatives.

Equipment You’ll Need

• Aluminum foil
• Baking dish
• Tablespoon
• Blender
• Large mixing bowl
• Vegetable peeler
• Knife
• Baking sheet
• Non-stick pan or cast-iron griddle

Recipe

Ingredients

• 2 sweet red peppers (chopped)
• 1 red onion (chopped)
• 1 lemon (halved)
• 4 garlic cloves
• 3 tbsp. extra virgin olive oil
• 1 handful of basil (chopped)
• 1 tbsp. oregano
• 1 tbsp. paprika
• salt & pepper to taste
• 2 Bird’s Eye chilis (any red chili is fine)
• 4 chicken breasts (butterflied)

• 2.2 lbs (1kg) Russet potatoes (cut into fries)
• 2 tbsp. coconut oil (melted)
• 1 tsp. paprika
• 1 tsp. garlic powder
• ½ tsp. chili powder
• Salt & pepper to taste

• 4 corn on the cob
• Side salad

Method

1. Preheat the oven to 180°C/350°F.
2. Add the red peppers, red onion, lemon, and garlic (wrapped in tin foil) to a baking dish. Coat in 1 tablespoon of olive oil, season well, and bake for 30 minutes.
3. Once baked, transfer to a blender along with the remaining 2 tablespoons of olive oil, basil, oregano, paprika, chili, salt, and pepper and blitz until smooth.
4. Add the butterflied chicken breasts to a large bowl and cover with the Peri Peri sauce. Massage the sauce into the chicken, cover the bowl, and leave to marinate for at least 3 hours (preferably overnight).

1. Preheat the oven to 200°C/400°F.
2. Peel & cut your potatoes into fries and place them into a large saucepan of boiling water to parboil for 10 minutes. Then drain and transfer to a baking tray.
3. Drizzle with melted coconut oil, toss to coat evenly, then bake for 45 minutes or until golden and crispy.
4. When the fries have been in for 30 minutes, heat a non-stick pan or cast iron griddle and add the marinated chicken breasts. Cook for roughly 5 minutes on each side, making sure the chicken is entirely cooked through and not pink in the middle.
5. Once the fries are cooked, transfer to a large bowl and add the paprika, garlic powder, chili powder, and season to taste. Mix all the seasonings well so that your fries are evenly coated.
6. Serve the Peri Peri chicken and Peri salted fries with any other sides of your choice (Niall’s pick: corn on the cob and a side salad). Enjoy!

FAQs

Can I use chicken thighs instead of breast?

Of course. Thigh can have more flavour than breast, but it does take a little longer to cook (around 2-4 minutes).

Can I make the chicken spicier?

If you’d like more heat, you could double the chili content or dust the marinated chicken with some chili powder or cayenne pepper.

Why is my chicken dry?

There are a few reasons why your chicken could be overcooked. Either it was simply cooked for too long, or the chicken was cooked too long without the sauce.

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