Piri-Piri BBQ Chicken served with homemade Crunchy Coleslaw… By Lucy Simmons

By lucy  , ,   ,

May 7, 2014

A spicy piri-piri chicken recipe cooked in the oven and then finished off on the BBQ for that chargrilled taste, served with a lovely homemade crunchy coleslaw. Great for a late spring evening around the BBQ or a very tasty and simple supper.

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 5 Generous


5 Boneless chicken breast

6-12 Fresh chillies

1 tbsp Garlic

1 tsp Salt

1/2 tsp Oregano

1/2 tbsp Paprika

100 ml Olive oil

50 ml Red wine vinegar

6 tbsp Natural yoghurt

1/2 tsp Dijon mustard

2 tbsp Fresh mayonnaise

1/2 White cabbage

2 Carrots

1/2 Onion

1 Small handful Spring onions


  1. To make the piri-piri sauce - preheat the oven to 180C/350F/Gas 4.  Place the chillies on a roasting tray and roast them for 10 minutes.
  2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan and simmer for 2-3 minutes.
  3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor.   Place the chicken into a bowl and pour half of the sauce over the chicken coating well.  Leave in the fridge to marinade for an hour, then place in the oven for 35 minutes and transfer to the BBQ for remaining 15 minutes, brushing with more sauce to get that lovely sticky and  chargrilled taste.

To Make A Simple Coleslaw.

1. Mix the yogurt, mustard and mayonnaise together in a bowl.  Then use a grater attachment on a food processor or a box grater to grate the cabbage and carrots.  Either grate the onion or chop as finely as you can.  Tip all of the vegetables into the bowl and stir through the dressing.

For a real treat serve with my toasted pumpkin & halloumi salad....



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