Peri-peri Chicken & Chips with Lime Coleslaw: A Sensational Sandwich Recipe

Get ready to take your taste buds on a tantalising journey with this fiery and flavourful Peri-Peri Chicken Thigh, Skin-On Fries, and Red Cabbage Coleslaw Sandwich. Bursting with the bold and vibrant flavours of peri-peri seasoning, accompanied by crispy skin-on fries, and complemented by a refreshing red cabbage coleslaw, this sandwich promises to be a true feast for your senses.

Each bite will transport you to the streets of Portugal, where the iconic peri-peri spice reigns supreme. Whether you’re looking to spice up your lunch or impress your guests at a picnic, this sensational sandwich is the perfect choice to satisfy your cravings and awaken your palate.

In this sensational sandwich you’ll experience a medley of flavours that captures the essence of Portugal’s notorious seasoning. Whether you’re indulging in a solo lunch or sharing it with friends and family, this fiery feast is guaranteed to impress and satisfy every craving – it will leave you wanting more of the bold and vibrant tastes of peri-peri perfection.

Check out the video below for a visual guide on what ours looked like:

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Instructions

Preheat the grill or barbecue to medium-high heat and preheat your oven to 180°C (356°F).
If making your own chips, season your thinly cut potatoes with peri-peri and cover in cooking oil. Place in the oven or air fryer for 20-25 mins.
Pat dry the chicken thighs with a paper towel. Cover the chicken in peri-peri seasoning.
Place the chicken thighs on the preheated grill or barbecue. Cook for about 5-7 minutes per side, or until the chicken is fully cooked through and has a nice charred exterior. Remove the chicken from the grill and let it rest for a few minutes.
In a large bowl, combine the shredded red cabbage, carrot, coriander, mayonnaise, Greek yogurt, red wine vinegar, salt, pepper n. Mix well until the cabbage is coated in the creamy dressing. Adjust the seasoning to taste. Cover the coleslaw and refrigerate until ready to use.
To assemble the sandwiches, place the grilled peri-peri chicken thigh on top of a layer of mayonnaise.
Cover the chicken with coleslaw. Add a portion of the skin-on fries on top or on the side if you’d prefer.
Serve your Peri-Peri Chicken with Skin-On Fries, and Red Cabbage Coleslaw Sandwich immediately and enjoy the explosion of flavours and textures in each bite.

TikTok Video

@sensationalsandwiches
Here’s how I made this week’s triple stacked Peri-Peri Chicken, Chips & Coleslaw Sensation 🍗🍟🥪 #crosssection #sandwich #easysandwiches #easysandwichrecipe #chicken #SandwichRecipes #fyp #satisfying #foodtok
♬ Woop Baby - Letherette

Menu info

Ingredients

Sourdough bread slices (or your preferred choice of bread)
4 boneless, skin-on chicken thighs
2 tablespoons peri-peri seasoning
Skin-on fries (store-bought or homemade. If homemade use 2-3 large potatoes, cut into thin chips)
2 cups shredded red cabbage
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 carrots
2 tbsp coriander (cilantro)
1/2 lime
1 tablespoon red wine vinegar
2 spring onions
Salt and pepper, to taste

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