Peri Peri Chicken Bowls

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Crispy golden chicken in a family-friendly peri peri mayo with a crunchy cabbage salad on the side. On the table in 30 minutes!

I almost didn’t share this recipe as I thought it was “too simple” – but is that even a thing? I mean, there’s got to be a good reason why I cook these Peri Peri Chicken Bowls at LEAST once a fortnight – everyone seems more than happy to eat them and the bowls are always cleared! For starters, this dish looks beautiful – crispy golden chicken with a creamy sauce paired with a vibrant red cabbage salad with pops of yellow corn. And, because we all love options, I’ve provided instructions for cooking the chicken in an air fryer, oven or pan. Personally, I find myself using the air fryer so I can speed through dinner.

This dish has mild, family-friendly peri peri flavours, but below I’ve suggested ways to amp up the spice if you prefer some heat. The marinade and the peri peri mayo are so simple and made with pantry staples, but their flavour is next level! Those store-bought versions can stay on the supermarket shelves!

You can serve the chicken with whatever you have on hand (see suggestions below), but my favourite is the crunchy cabbage salad I’ve included here – my kids love it so I consider that a win. If I look in the fridge and see that Past Me has kindly prepped some shredded cabbage ahead of time, it makes the meal super quick and easy. You could also use a bag of supermarket coleslaw mix and some microwave rice for extra speed.

What other vegetables can I add to the recipe?

If you serve these bowls with the cabbage salad, it’s already a full meal. However, you could add some quick-cooking veggies to the pan, such as peas, corn kernels (or a frozen mixture of diced peas, carrots and corn). If you are oven-baking and cooking on a baking tray, you could add some diced tomato, finely sliced onion, sliced red capsicum (bell pepper), spring onion (scallion) or sliced green beans. Just make sure you don’t overcrowd the tray so the chicken has room to brown, rather than steaming. Instead of serving with the cabbage salad, you could serve the bowls with Homemade Coleslaw or corn cobs (charred is nice).

Can I make this dish vegetarian?

Instead of chicken, try using cubes of firm tofu instead but only cook for 1–2 minutes each side.

Can I spice it up?

You could absolutely amp up the spice by using chilli powder in the marinade or an extra squeeze of sriracha in the peri peri mayo.

Watch how to make Peri Peri Chicken Bowls

If you enjoyed Peri Peri Chicken Bowls, I think you’ll love:

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Peri Peri Chicken Bowls

Author: Nicole

5 from 7 votes

“Super easy and the chicken is delicious. Had never cooked chicken like that in the air fryer before. Game changing!”

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Peri Peri Chicken Bowls are family-friendly, full meals in a bowl that are simple to make and guaranteed to please everyone.

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Servings: 4

Ingredients

1x2x3x

• ▢ 1 tsp sweet paprika
• ▢ 1 tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ 1 tsp dried oregano
• ▢ 1 tsp sea salt flakes
• ▢ ¼ tsp freshly cracked black pepper
• ▢ 60 ml (¼ cup) extra-virgin olive oil
• ▢ 800 g (1¾ lb) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken) (see note 1 if you would prefer to use chicken breast)

PERI PERI MAYONNAISE

• ▢ 160 g (¾ cup) whole-egg mayonnaise (or plain Greek yoghurt)
• ▢ 1 tsp sweet paprika
• ▢ ½ tsp onion powder
• ▢ ¼ tsp sea salt flakes
• ▢ 1 tbsp fresh lime juice
• ▢ 1 tbsp water, or more if needed

CABBAGE SALAD

• ▢ 75 g (1 cup) finely shredded red cabbage
• ▢ 2 tomatoes, diced
• ▢ 200 g (1 cup) corn kernels, tinned; fresh; or frozen, thawed and steamed
• ▢ ½ bunch coriander (cilantro), finely chopped
• ▢ ½ red onion, finely diced
• ▢ 1 tbsp fresh lime juice
• ▢ ½ tsp sea salt flakes

TO SERVE

• ▢ Steamed rice
• ▢ Lime wedges

Instructions

Cook Mode(keeps your screen active)

• Marinate the chicken – In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat.
• Cook the chicken (choose your method):

  Pan-fry – Heat a large non-stick or cast-iron pan over medium–high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3–4 minutes per side, or until golden and cooked through.

  Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18–20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes.

  Air fry – Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer in the basket (cook in batches if needed). Air fry for 12–15 minutes, shaking halfway, until golden and cooked through.
• Make the peri peri mayonnaise – In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve.
• Make the cabbage salad – In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine.
• Assemble – Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. 
• Serve – Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.

Nutrition information

Nutrition Facts

Peri Peri Chicken Bowls

Amount per Serving

Calories

666

% Daily Value*

Fat

 

52

g

80

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

21

g

Monounsaturated Fat

 

20

g

Cholesterol

 

207

mg

69

%

Sodium

 

1475

mg

64

%

Potassium

 

771

mg

22

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

40

g

80

%

Vitamin A

 

1327

IU

27

%

Vitamin C

 

23

mg

28

%

Calcium

 

56

mg

6

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – If you would prefer to use chicken breast, you can but reduce the cooking times as follows: To pan-fry, cook for 2–3 minutes per side, or until lightly golden and just cooked through. To oven-bake, bake for 15–17 minutes, or until cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes. To air fry, cook for 10–12 minutes, shaking halfway, until cooked through and lightly golden.

Make ahead

Chicken – Marinate in the fridge in an airtight container up to 24 hours ahead, or freeze raw marinated chicken for up to 2 months. Thaw in the fridge overnight before cooking.
Peri peri mayonnaise – Can be made up to 3 days in advance and stored in the fridge in an airtight container.

Leftovers

Store leftover chicken, rice and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice in the microwave until warmed through. Enjoy as a bowl, wrap filling, or use the chicken as a salad topper.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course chicken, quick and easy

Cuisine Modern Australian