Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo
Easy, spicy Peri Peri Chicken is cooked over a bed and red peppers and onions (to absorb all those delicious cooking juices!) before being served with crispy potato wedges, homemade sriracha mayo and a nice green salad for the perfect family dinner that packs a punch!
Servings: 4 servings
Ingredients
- 1 kg chicken legs approx. 4
- 2 onions
- 1 red pepper
- 6 potatoes
- sunflower oil
- mixed salad leaves
For the Peri Peri Sauce:
- 2 tbsp olive oil
- 1 tbsp tomato puree
- 1 red chilli
- 2 peeled garlic cloves
- juice of 1 lime
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1/2 tsp salt
For the Sriracha Mayonnaise:
- 4 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp honey
Instructions
- Add all the peri peri sauce ingredients into a blender and blitz until smooth.
- Place the chicken in a bowl and massage with the sauce so it's evenly coated. Cover and allow to marinade for at least an hour, or ideally overnight.
- Preheat the oven to 200C. Roughly chop the onion and pepper, and pop into the bottom of a baking tray. Drizzle with olive oil and place the chicken on top. Pop into the oven for around 45 minutes until the chicken is crispy and cooked.
- For the potato wedges, slice into wedge shapes and add to a baking tray. Toss with a good drizzle of sunflower oil and season well. Roast for around 45 until crisp and golden, turning a couple of times during cooking.
- Mix together the sriracha mayo ingredients and decant into a bowl.
- Once the chicken is ready plate up with some onion, pepper and drizzle over some of the lovely coking juices. Serve with the crispy wedges, a handful of salad and lots of sriracha mayo.
Notes
If you want to cook the chicken on the barbecue, make sure you have a probe-style meat thermometer on hand as on-the-bone chicken can be a challenge to get cooked through on the barbecue. You're looking for an internal temperature of 74C.