Spicy Peri Peri Chicken Rice Bowl
This bowl combines fiery peri peri chicken, fragrant rice, fresh vegetables, and a creamy drizzle to balance the heat. The chicken is marinated in a homemade peri peri sauce made with chili, garlic, lemon, smoked paprika, and herbs. It’s smoky, tangy, spicy, and ultra-satisfying — perfect for meal prep or a quick weeknight dinner.
Prep Time: 15 minutes
Marinating Time: 30 minutes to 12 hours
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Ingredients
Peri Peri Chicken
1–1.5 lbs boneless skinless chicken thighs (or breasts)
2 tbsp olive oil
4 cloves garlic
2–3 red chilies
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp black pepper
1 tsp salt
Juice + zest of 1 lemon
2 tbsp vinegar
1 tbsp honey
For the Rice Bowl
2 cups cooked rice (white, basmati, or jasmine)
1 cup corn (grilled or pan-seared for extra flavor)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ red onion, thinly sliced
½ cup shredded lettuce or cabbage
Fresh cilantro or parsley
Creamy Peri Peri Drizzle
3 tbsp mayo or Greek yogurt
1–2 tsp peri peri sauce
1 tsp lemon juice
Instructions
1. Make the Peri Peri Marinade
In a blender or food processor, combine garlic, chilies, lemon zest/juice, vinegar, honey, paprika, cumin, oregano, salt, pepper, and olive oil.
Blend until smooth.
2. Marinate the Chicken
Place chicken in a bowl or zip bag.
Pour 2/3 of the marinade over the chicken; reserve the rest for cooking.
Marinate 30 minutes to 12 hours in the fridge.
3. Cook the Chicken
Option A — Pan Sear:
Heat a skillet with a little oil over medium-high.
Cook chicken thighs for 5–6 minutes per side until charred and fully cooked (165°F).
Option B — Grill:
Grill over medium-high heat 5–6 minutes per side until lightly charred.
Option C — Oven:
Roast at 400°F (200°C) for 20–22 minutes.
Once cooked, brush lightly with the reserved marinade, then slice or chop.
4. Prepare the Rice & Veggies
Warm cooked rice.
Saute or grill the corn for a smoky flavor.
Prep tomatoes, cucumber, onion, and lettuce.
5. Make the Creamy Drizzle
Mix mayo/yogurt with peri peri sauce and lemon juice until smooth.
6. Assemble the Bowls
In each bowl:
Add a base of rice.
Top with sliced peri peri chicken.
Add corn, tomatoes, cucumber, onion, and lettuce.
Drizzle with the creamy peri peri sauce.
Garnish with cilantro or parsley and extra lemon.
Frequently Asked Questions
How spicy is peri peri?
Very spicy! Reduce the chilies or remove the seeds to make it milder.
Can I use store-bought peri peri sauce?
Yes. Replace the marinade ingredients with ½–¾ cup bottled sauce + 1–2 tbsp olive oil.
Can I meal prep this?
Definitely — it keeps 4 days in the fridge. Store sauce separately for best texture.
Can I use brown rice or quinoa?
Yes — both are great substitutes.
Can I make this dairy-free?
Use dairy-free yogurt or skip the creamy sauce.
Nutritional Information
Calories: 520–620
Protein: 32–38 g
Carbohydrates: 55–65 g
Fat: 18–24 g
Fiber: 4–7 g
Sodium: ~850 mg