Piri‑Piri Chicken Bowl (Frango Piri‑Piri)
Spicy grilled chicken thigh pieces served over a bright mix of baby potatoes, red pepper, and crisp lettuce, finished with a drizzle of lemon‑y piri‑piri sauce – a satisfying Portuguese lunch bowl.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Pat the chicken dry, season with salt and pepper, then coat evenly with piri‑piri sauce and a drizzle of olive oil; let rest 5 minutes.
-
Step 2 of 5
Heat a grill pan over medium‑high heat and cook the chicken 6‑7 minutes per side until charred and cooked through, then slice into bite‑size strips.
-
Step 3 of 5
Meanwhile, toss the baby potatoes with a little olive oil, salt and pepper and roast on a baking tray at 200°C / 400°F (180°C fan) for 20 minutes until golden and tender.
-
Step 4 of 5
In the last 5 minutes of roasting, add the red pepper strips to the tray to soften slightly; remove from oven and set aside.
-
Step 5 of 5
Assemble each bowl: a bed of lettuce, roasted potatoes and peppers, sliced chicken, and red onion rings; finish with a lemon wedge and an extra drizzle of piri‑piri sauce.
Notes from the kitchen
If piri‑piri sauce is unavailable, blend smoked paprika, garlic, chilli flakes, vinegar and olive oil as a quick substitute; leftovers keep well refrigerated for 2 days.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
