Chicken and chips never looked so good. You can, of course, use a ready-made peri-peri sauce for this, but I don’t think anything compares to home made. This recipe sounds impressive, but is actually super easy to make. The hardest part will be removing the skin from the tomatoes. If you’re struggling, cut a small ‘x’ into the skin of each and then drop them into a pot of boiling water for thirty seconds. Pull them back out, and when they’re cool the skin should peel off easily.


  • For the chicken

  • 1 whole chicken

  • 1 red onion, peeled and chopped

  • 5 garlic cloves, peeled

  • 30g bird’s eye chillies, stems removed

  • 1 red capsicum, seeds removed and chopped

  • 2 tomatoes, skins and seeds removed, and chopped

  • ¼ cup extra virgin olive oil

  • 1 tb white wine vinegar

  • juice of two lemons

  • 1 tb smoked paprika

  • 2 tsp dried oregano

  • 1 tb honey

  • sea salt and black pepper, to taste

  • For the wedges

  • ½ large (approx. 400g) sweet potato, scrubbed and cut into wedges

  • 1 tb extra virgin olive oil

  • sea salt and black pepper, to taste


  • 1.

    You need to butterfly your chicken for this, so place it breast-down on a chopping board, and use a pair of kitchen scissors to run up either side of the spine and remove it completely. Be warned: you’ll need to cut through ribs.

  • 2.

    Flip the bird back over and use your palm to press down and flatten it out.

  • 3.

    Meanwhile, blend all of your peri-peri sauce ingredients—the onions, garlic, chillis, capsicum, tomatoes, olive oil, vinegar, lemon juice, paprika, oregano, and honey—together in a blender. Process until smooth.

  • 4.

    Transfer the sauce to a saucepan over a medium heat and simmer for 10-15 minutes. Season with salt and pepper, to taste.

  • 5.

    Reserve half a cup of the sauce in a jar for later, to use for basting.

  • 6.

    Pour the rest over the sauce over the chicken, making sure the skin is well-coated. Transfer to a sealed container and leave to marinate in the fridge—ideally overnight, but at least for four hours.

  • 7.

    In a bowl, coat the sweet potato wedges in the olive oil and season well. Lay out on a roasting tray. Place in the oven at 180 degrees Celsius and cook for 25-30 mins or until cooked through, turning regularly.

  • 8.

    On a hot barbecue or large griddle pan, place the chicken skin-side down and cook for fifteen minutes. Turn and cook the other side for a further 15-20 minutes, or until cooked through. If you like things extra spicy, you may like to brush some of the reserved peri-peri sauce over the chicken as it cooks.

  • 9.

    Leave the chicken to rest for five minutes before cutting into quarters and serving with sweet potato wedges.

  • 10.

    Save two of the quarters to be turned into wraps for tomorrow’s lunch.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2162kj
  • Fat Total 185g
  • Saturated Fat 36g
  • Protein 90g
  • Carbohydrate 38g
  • Sugar 20g
  • Sodium 2158mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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