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Piri Piri Chicken

Piri Piri Chicken

with Sweet Potatoes and Jalapeno Salsa

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A Portuguese dish with its roots in Angola and Mozambique, dinner tonight brings the spice, sweetness and freshness of Piri Piri chicken to your table alongside a tasty jalapeno salsa!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Green Onion

340 g


1 tbsp


340 g


4 tbsp

Red Wine Vinegar


1 tsp

Cherry Tomatoes


Chicken Breasts

Chili-Garlic Sauce


Sweet Potato, fries



(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

Smoked Paprika


Not included in your delivery


Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat57 g
Saturated Fat9 g
Carbohydrate40 g
Sugar10 g
Dietary Fiber7 g
Protein43 g
Cholesterol150 mg
Sodium1000 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Measuring Spoons
Parchment Paper
Large Bowl
Small pot
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 425°F (to roast sweet potatoes). Start prep when oven comes up to temp! In Step 4, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Wash and dry all produce.* On a parchment-lined baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, until golden-brown, 22-24 min. Meanwhile, thinly slice green onions. Peel, then mince or grate garlic. Finely chop oregano leaves. Cut jalapeño into 1/2-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)


Heat a small pot over medium-high heat. When the pot is hot, add 2 tbsp oil (dbl for 4 ppl), then garlic, chili garlic sauce, oregano and 1 tsp smoked paprika (dbl for 4 ppl). Cook, stirring occasionally, until garlic softens, 1 min. Remove pot from heat. Add 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Transfer Piri Piri to a large bowl and set aside.


Pat chicken dry with paper towel, then season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown and cooked through, 5-7 min per side. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, halve tomatoes. When sweet potatoes are done, turn oven to a high broil. On a foil-lined baking sheet, toss tomatoes and 1 tbsp jalapeno (dbl for 4 ppl) (NOTE: Reference heat guide in Start Strong) with 1 tsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in the middle of oven, until tomatoes burst, 2-3 min.


Meanwhile, in a small bowl, stir together mayo and half the green onions. When veggies are done broiling, in a medium bowl, stir together broiled veggies, remaining green onions and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Transfer chicken to the large bowl with Piri Piri, and stir to coat. Slice chicken. Divide chicken, sweet potatoes and salsa between plates. Dollop over green onion-mayo. Spoon any remaining Piri Piri from the large bowl, over chicken, if desired.