Piri-piri chicken and slaw

Charred, juicy chicken breasts coated in smoky and spicy piri-piri rub are the star of this vibrant midweek meal. Served with a fresh, crunchy rainbow slaw and sweetcorn, it’s as festive as a Saturday treat but quick enough for busy nights.

This piri-piri chicken with slaw recipe lands a Nutri-Score of B, balancing lean chicken, high-fibre vegetables, and flavoursome seasoning. Enjoy a boost of protein, vitamins, and spices in every satisfying bite.

Ingredients

• 1 tbsp smoked sweet paprika
• 1 tbsp hot paprika
• 2 tsp garlic granules
• 2 tsp onion salt
• 1 tsp dried oregano
• 2 tsp flaky sea salt
• 2 tsp ground coriander
• 1 tsp caster sugar
• 1 heaped tsp ancho or habanero chilli flakes (optional)
• 4 chicken breasts (100–125g each, about 1cm thick)
• 1–2 tbsp piri-piri rub (see above or use shop bought)
• 1 tbsp olive oil
• flatbreads or leftover rice/grains/potatoes, to serve
• 4 frozen sweetcorn cobs
• 1 tbsp extra virgin olive oil
• pinch salt
• ¼ red cabbage, finely shredded
• 1 large carrot, grated or thinly sliced
• ½ red onion, thinly sliced
• 1 tsp piri-piri rub (see above or use shop bought)
• 1 lime, juice only
• 1–2 tbsp full-fat Greek yoghurt
• pinch salt

Method

1. Mix the piri-piri rub: Blend together all rub ingredients and store in a dry jar.
2. Season the chicken: Place chicken breasts in a shallow bowl, dust generously with piri-piri rub, drizzle olive oil over, and massage to coat thoroughly.
3. Cook the chicken: Heat a non-stick frying pan to medium-high. Fry chicken breasts for 2–3 minutes per side, until they’re cooked through with a golden char.
4. Prepare the sweetcorn: Put frozen cobs into a microwave-safe bowl with a splash of water. Microwave for about 8 minutes until hot and tender. Drizzle with extra virgin olive oil and season to taste.
5. Make the slaw: Combine shredded cabbage, carrot, and onion with piri-piri rub, salt, and lime juice. Stir in Greek yoghurt until the slaw is creamy and vibrant.
6. Serve: Plate the piri-piri chicken, fresh slaw, and sweetcorn alongside flatbreads, rice, grains, or crispy potatoes as desired.

Suggested Wine Pairing

• Majestic: La Vieille Ferme Rosé
  Bright acidity and gentle berry notes bring out the smoky paprika and keep the dish refreshing.
• Tesco: Tesco Finest Chenin Blanc
  Fresh apples and citrus balance the spice and creamy slaw while softening chilli heat.
• Sainsbury’s: Seriously Cool Pinot Noir
  Light, with earthy red fruit, matches charred chicken and delicate slaw flavours without overpowering.

What can you serve with this

1. Mixed grain salad — Adds nutty, chewy texture that’s delicious with juicy chicken.
2. Garlicky potatoes — Crispy potatoes infused with garlic match the smoky rub and meat perfectly.
3. Fresh tomato salsa — Sweet, tangy tomatoes cool the chilli and bring extra zing.
4. Lemon yoghurt dip — A cooling dip for extra creaminess if serving with flatbreads or rice.

FAQs for Piri-piri Chicken and Slaw

• Can I grill chicken instead of frying? Yes, grilling works perfectly and adds extra smoky flavour.
• Is this recipe suitable for meal prep? Cook chicken and slaw ahead, refrigerate, and assemble when ready to eat.
• What makes the slaw creamy? Greek yoghurt gives light creaminess and tang vs. classic mayo slaws.
• Can I use shop bought piri-piri spice blend? Yes, this saves time and tastes great.
• How do I know chicken is cooked? It should be firm and juices run clear when pierced.
• Can I swap protein? This rub is also delicious on tofu, tempeh, or pork.
• Is the dish very spicy? Chilli flakes are optional, so the heat level is easy to control.
• Does the slaw need cabbage? Any crunchy veg, like fennel or radish, works in the slaw mix.

Nutri-score Health Check

With a Nutri-Score of B, this piri-piri chicken and slaw recipe offers lean protein, fibre-rich veg, moderate seasoning, and light dairy. The homemade rub and yoghurt base keep fats moderate and salt manageable.

The Nutri-Score is automatically calculated from the recipe and is a guide to overall healthiness.