Portuguese-piri-piri-chicken-with-corn-and-coleslaw

Portuguese-style piri piri roast chicken with corn and coleslaw

Our spicy, saucy take on a modern fast-food favourite

By , 26 September 2017

(11 votes)

Portuguese-style piri piri roast chicken with corn and coleslaw

  • 1 Hour 40 Mins

  • Serves: 6

We love a roast chicken drenched in Piri Piri sauce - what could be better! While we're all at home more, what better way to recreate one of our favourite Friday night dishes? Succulent chicken, crunchy coleslaw and spicy sweet corn. Yum!

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Nutritional Info
Each 298g serving contains

  • Energy

    1222KJ

    292KCAL

    15%

  • Fat

    10.1g

    med

    14%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    4.5g

    low

    5%

  • Salt

    1.70g

    med

    28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 4tbsp Piri Piri Marinade & Sauce
  • 1.35kg Whole Chicken
  • 1tbsp Piri Piri Seasoning
  • 1tbsp rapeseed oil
  • 3 x Sweetcorn Cobs
  • 210g Asda Coleslaw Kit or create your own
Method

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • On a foil-lined baking tray, rub the piri piri sauce all over the chicken.

  • Roast for 20 mins then reduce the heat to 190C/170C Fan/Gas 5. Continue to cook for 1 hr 10 mins or follow cooking duration on the back of the pack. Baste the chicken with the juices from the tray every 15 mins. Test it’s cooked through by pushing a skewer into the thickest part of the leg and seeing if the juices run clear.

  • When it’s done, remove from the oven, cover with foil and leave to rest for 20 mins.

  • Meanwhile, mix the piri piri seasoning and oil of choice together and rub over the sweetcorn.

  • Heat a griddle or frying pan over a high heat. Cut the sweetcorn cobs in half and add the sweetcorn to the pan. Fry until charred and the kernels have softened.

  • Make the coleslaw. Put 150g white cabbage, finely shredded, 1 large carrot, peeled and finely grated, 1 red onion, sliced, and 1tbsp chopped coriander in a large salad bowl. Toss together until the vegetables are evenly coated.

  • Pull the chicken meat off the bone, shred with a fork and, for extra succulence, drizzle with juices from the tray. Serve with the sweetcorn and coleslaw on the side.