Peri-Avo Butterfly Chicken
Juicy grilled chicken coated in spicy Peri-Peri sauce — better than any takeaway!
Ingredients
For the Peri-Peri Chicken
- 2 boneless chicken breasts butterflied
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp chili flakes or fresh red chilies
- Salt & pepper to taste
- 3 tbsp peri-peri sauce store-bought or homemade
For the Avocado Salsa:
- 1 ripe avocado mashed/chunky
- 6 cherry tomatoes chopped
- 1 small red onion finely diced
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Salt & pepper to taste
- 1 tbsp pomegranate seeds
- 1 tsp mixed seeds sunflower, pumpkin – optional
For the Sweet Potato Fries:
- 2 medium sweet potatoes peeled, cut into fries
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1/2 tsp paprika
- Salt to taste
Instructions
Prep the Chicken
- Butterfly the chicken breasts and pound lightly for even thickness.
- In a bowl, mix oil, lemon juice, garlic, paprika, chili flakes, salt & pepper.
- Marinate chicken for 30 minutes or overnight for extra flavor.
Grillthe Chicken:
- Heat a grill pan or skillet over medium-high heat.
- Grill each side for 5–6 minutes or until fully cooked.
- Brush peri-peri sauce generously on top while hot.
Makethe Avocado Salsa:
- Mix avocado, tomatoes, onion, lime juice, and cilantro.
- Season with salt & pepper.
- Top with pomegranate seeds and mixed seeds for crunch.
Bakethe Fries:
- Preheat oven to 200°C (400°F).
- Toss sweet potato fries with oil, cornstarch, paprika, and salt.
- Spread on a lined baking tray and bake for 25–30 mins, flipping halfway, until crispy.
Assemble:
- Plate the chicken with avocado salsa on top.
- Add sweet potato fries on the side.
- Serve with grilled or fresh lime wedges.
Notes
- Use an air fryer for extra crispy fries!
- Swap sweet potato fries with seasoned potato wedges or a light salad.
- For extra heat, add hot peri-peri drizzle before serving.