I love this recipe because it’s both simple and versatile. The chicken is juicy and full of smoky flavor, while the peri peri mayonnaise adds a creamy and zesty kick. I also like how customizable it is — I can switch up the sides or spice level to suit whoever I’m cooking for. It’s a complete meal in one bowl, which means minimal cleanup and maximum satisfaction.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 ¼ cup (60 ml) extra-virgin olive oil 800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken)
PERI PERI MAYONNAISE ⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt) 1 tsp sweet paprika ½ tsp onion powder ¼ tsp sea salt flakes 1 tbsp lime juice 1–2 tbsp water
CABBAGE SALAD 1 cup (75 g) finely shredded red cabbage 2 tomatoes, diced 1 cup corn kernels (tinned; fresh; or frozen, thawed and steamed) ½ bunch coriander (cilantro), finely chopped ½ red onion, finely diced 1 tbsp lime juice ½ tsp sea salt flakes
TO SERVE Steamed rice Lime wedges (optional)
Directions
Step 1 I start by marinating the chicken. In a large bowl, I mix paprika, onion powder, garlic powder, oregano, salt, pepper, and olive oil. I add the chicken and toss everything together until each piece is well coated.
Step 2 I choose how to cook the chicken depending on my mood: Pan-fry: I heat a large pan over medium–high heat and cook the chicken in batches for 3–4 minutes per side until golden and cooked through. Oven-bake: I preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced, spread the chicken on a lined tray, and bake for 18–20 minutes. For extra char, I grill it for 2–3 minutes at the end. Air fry: I preheat the air fryer to 200°C (400°F), arrange the chicken in a single layer, and cook for 12–15 minutes, shaking halfway.
Step 3 While the chicken cooks, I make the peri peri mayonnaise. In a small bowl, I whisk together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt, lime juice, and a bit of water until smooth. I refrigerate it until serving.
Step 4 Next, I prepare the cabbage salad. In a medium bowl, I combine cabbage, tomato, corn, coriander, red onion, lime juice, and salt. I toss it all together with tongs until evenly mixed.
Step 5 To assemble, I divide the rice and cabbage salad among four bowls. I top each bowl with the hot, juicy chicken and drizzle over some of the peri peri mayonnaise. I finish with a few lime wedges on the side for that extra brightness.
Servings and Timing
This recipe serves 4 people and takes around 25–35 minutes in total. I usually spend 10 minutes prepping and another 15–25 minutes cooking, depending on which method I use. It’s quick enough for a weeknight meal but delicious enough to serve guests.
Variations
I like to play around with the flavors by adding extra chili flakes or hot sauce for more heat. Sometimes, I swap the rice for quinoa or cauliflower rice for a lighter option. If I’m feeling creative, I use the same chicken and salad as a filling for wraps or tacos. I’ve also made the mayo with Greek yoghurt instead for a tangier, lighter version.
Storage/Reheating
I keep leftover chicken, rice, and salad stored separately in airtight containers in the fridge for up to 3 days. The chicken and rice reheat beautifully in the microwave or a pan over low heat. The peri peri mayonnaise keeps in the fridge for up to 3 days. I like to make extra chicken and enjoy it in wraps or over salad the next day.
FAQs
Can I use chicken breast instead of thighs?
Yes, I can. I just reduce the cooking time slightly so it doesn’t dry out.
How spicy is this recipe?
It’s mildly spicy, but I can easily increase or decrease the heat by adjusting the paprika or adding chili flakes.
Can I make this recipe ahead?
Yes, I often marinate the chicken the night before or make the peri peri mayo up to 3 days in advance.
What’s the best way to get char on the chicken?
For extra char, I finish the chicken under the grill or broiler for a couple of minutes.
Can I make it dairy-free?
Yes, I just use a dairy-free mayonnaise or yoghurt alternative for the peri peri mayo.
What can I use instead of rice?
I love serving it with quinoa, couscous, or cauliflower rice for something different.
Can I grill the chicken?
Definitely. I grill it over medium-high heat for about 4–5 minutes per side until cooked through.
How can I make it healthier?
I use Greek yoghurt instead of mayonnaise and serve it with brown rice or extra salad.
What can I do with leftovers?
Leftover chicken makes a great filling for wraps, sandwiches, or even tossed into a salad.
How long can I marinate the chicken?
I marinate it in the fridge for up to 24 hours to deepen the flavor or freeze it for up to 2 months before cooking.
Conclusion
These Peri Peri Chicken Bowls are a vibrant, flavorful, and satisfying meal that I never get tired of making. The combination of spicy chicken, creamy sauce, and fresh salad makes every bite exciting. I love how easy it is to prepare, and it always feels like a complete, balanced meal in one bowl — perfect for busy nights or casual entertaining.
These vibrant Peri Peri Chicken Bowls feature juicy, smoky-spiced chicken, creamy peri peri mayo, and a refreshing cabbage salad all served over fluffy rice. It’s a quick, flavorful, and satisfying all-in-one meal perfect for busy weeknights or casual entertaining.
Ingredients
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
¼ cup (60 ml) extra-virgin olive oil
800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (up to 1 kg / 2 lb 3 oz)
Peri Peri Mayonnaise:
⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt)
1 tsp sweet paprika
½ tsp onion powder
¼ tsp sea salt flakes
1 tbsp lime juice
1–2 tbsp water
Cabbage Salad:
1 cup (75 g) finely shredded red cabbage
2 tomatoes, diced
1 cup corn kernels (tinned, fresh, or thawed frozen)
½ bunch coriander (cilantro), finely chopped
½ red onion, finely diced
1 tbsp lime juice
½ tsp sea salt flakes
To Serve:
Steamed rice
Lime wedges (optional)
Instructions
In a large bowl, combine paprika, onion powder, garlic powder, oregano, salt, pepper, and olive oil. Add chicken and toss until evenly coated. Let marinate while preparing the rest.
Cook the chicken: Choose one method:
Pan-fry: Heat a large pan over medium–high heat and cook the chicken in batches for 3–4 minutes per side until golden and cooked through.
Oven-bake: Preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced. Spread chicken on a lined tray and bake for 18–20 minutes. Grill for 2–3 minutes for extra char.
Air fry: Preheat air fryer to 200°C (400°F), arrange chicken in a single layer, and cook for 12–15 minutes, shaking halfway.
Make the peri peri mayonnaise: In a small bowl, whisk together mayonnaise (or Greek yoghurt), paprika, onion powder, salt, lime juice, and water until smooth. Refrigerate until serving.
Prepare the cabbage salad: In a medium bowl, mix cabbage, tomato, corn, coriander, red onion, lime juice, and salt. Toss until evenly combined.
Assemble the bowls: Divide rice and cabbage salad among four bowls. Top each with the cooked chicken, drizzle with peri peri mayonnaise, and add lime wedges if desired.
Serve immediately and enjoy your flavorful, colorful bowl!
Notes
Use chicken breast instead of thighs for a leaner option; reduce cooking time to prevent drying out.
Adjust spice level with chili flakes or hot sauce for more heat.
Swap rice for quinoa, couscous, or cauliflower rice for a lighter meal.
Use Greek yoghurt in place of mayonnaise for a tangier, lighter sauce.
Marinate chicken up to 24 hours in advance or freeze for up to 2 months.
