Peri-Peri Chicken with Halloumi and Chilli Mint Peas

Peri-Peri Chicken with Halloumi and Chilli Mint Peas

A flavorful dish featuring spicy peri-peri chicken, grilled halloumi, and fresh chili mint peas that is perfect for weeknight dinners or weekend barbecues.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: African, Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces chicken thighs Bone-in, skin-on is preferred for more flavor.
2 tablespoons peri-peri sauce Adjust based on spice preference.
1 tablespoon olive oil For marinating.
Salt salt To taste.
Pepper pepper To taste.

For the Halloumi and Peas

200 grams halloumi, sliced Grilled until golden.
2 cups peas (fresh or frozen) Fresh peas preferred.
1 piece red chili, finely chopped For added heat.
1 tablespoon fresh mint, chopped Adds freshness to the peas.
1 tablespoon olive oil For cooking halloumi.

Method

Preparation

Preheat the grill to medium-high heat.
Marinate the chicken thighs in peri-peri sauce, olive oil, salt, and pepper for at least 30 minutes.

Cooking Chicken & Halloumi

Grill the marinated chicken for about 6-8 minutes on each side or until cooked through.
In a separate skillet, heat a little olive oil over medium heat, add the halloumi slices, and grill until golden brown on both sides.

Cooking Peas

In another pot, cook the peas until tender, then mix in the chopped chili and mint, and season with salt and pepper.

Serving

Serve the grilled peri-peri chicken topped with halloumi alongside the chili mint peas.

Notes

For best results, serve immediately. Can be paired with a light salad or crusty bread. Store leftovers in an airtight container for up to 3 days; reheat gently. Chicken and peas can be frozen for up to 2 months.