Peri-peri Chicken With Fries Recipe

Make the marinade

In a bowl combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, red chili flakes, peri-peri sauce, salt and black pepper. Whisk until emulsified. Taste and adjust salt or peri-peri heat. If you prefer a slightly sweet glaze, whisk honey into 2 tablespoons of the marinade and set aside.

Marinate the chicken

Pat the chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag and pour the marinade over. Massage to coat thoroughly, making sure some marinade gets under the skin. Cover and refrigerate for at least 1 hour, ideally 4–8 hours. Reserve 2 tablespoons of the marinade (or the honey glaze) for basting while cooking.

Cook the chicken

Preheat oven to 200°C (400°F) if finishing in the oven. Heat a large ovenproof skillet or grill pan over medium-high heat until hot. Add a small drizzle of oil and place chicken skin-side down. Sear 4–6 minutes without moving until the skin is golden brown and crisp. Flip the thighs and sear the other side 2–3 minutes. If using a skillet, transfer to the oven and roast 12–20 minutes until internal temperature reaches 74°C (165°F). If grilling, move to a medium-hot zone and cook covered or close the lid, turning occasionally, until done. In the last 5 minutes of cooking, baste with the reserved glaze or marinade and increase heat briefly to caramelize—watch carefully to avoid burning. Remove chicken and let rest 5 minutes before serving.

Prepare the potatoes

Cut the scrubbed potatoes into 1/3–1/2 inch thick sticks for fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with a clean towel or paper towels.

Optional blanch & dry

For extra-crisp fries: parboil fries in salted water for 3–4 minutes, drain, and spread on a tray to dry and cool. Alternatively, freeze them on a tray for 20 minutes to help texture.

Coat and cook

Toss dried fries with cornstarch (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. For frying: heat vegetable oil in a deep pan or fryer to 175°C (350°F). Fry in batches 3–5 minutes until pale golden, remove and drain on paper towels, then increase oil to 190°C (375°F) and fry again 1–2 minutes until crisp and golden. Drain and season immediately with remaining salt and pepper. For oven-baked fries: preheat oven to 220°C (430°F). Toss fries with oil and spread in a single layer on a baking sheet. Bake 25–35 minutes, turning once, until golden and crisp.

Grill the pineapple

Heat a grill pan or outdoor grill to medium-high. Brush pineapple rings lightly with melted butter or oil. Place on hot grates and grill 2–3 minutes per side until char marks appear and sugar has caramelized. Remove to a plate.

Plate and garnish

Arrange peri-peri chicken on plates with a portion of fries and 1–2 grilled pineapple rings per serving. Spoon any pan juices or a little extra peri-peri sauce over the chicken. Garnish with chopped cilantro or parsley and serve lime wedges on the side to squeeze over the pineapple and chicken.