Glazed Peri Peri Chicken Thighs
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Glazed Peri Peri Chicken Thighs

Glazed Peri Peri Chicken Thighs

with Herby Chips and Zesty Green Beans & Peas

This Glazed Peri Peri Chicken Thighs is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

450 grams


1 sachet(s)

Mixed Herbs

20 grams


1 sachet(s)

Peri Peri Seasoning

3 unit(s)

British Chicken Thighs

80 grams

Green Beans

1 unit(s)


120 grams


15 grams


Not included in your delivery

20 grams


2 tbsp



Nutritional information

Energy (kJ)3238 kJ
Energy (kcal)774 kcal
Fat38.8 g
of which saturates11.8 g
Carbohydrate75 g
of which sugars14 g
Protein40.6 g
Salt0.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Paper Towel
Medium Saucepan


Bake the Chips

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Cornflour Power

Meanwhile, combine the cornflour and peri peri seasoning in a large bowl and season with salt and pepper. Add the chicken thighs to the spiced cornflour and toss to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Cook the Chicken Thighs

Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, boil a half-full kettle. Trim the green beans, then cut into thirds. Zest and halve the lime.

Bean There, Done That

Pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt on high heat. 

Bring back to the boil, then add the beans and cook until just tender, 4-5 mins. Add the peas to water and cook 1 min more.

Drain in a colander, then return the cooked veg to the saucepan. Stir through the lime zest and half the butter (see pantry for amount), then season with salt and pepper. Cover with a lid to keep warm and set aside.

Amazing Glaze

While everything cooks, wipe out the (now empty) frying pan and return to medium-low heat.

Add the honey, lime juice and the remaining butter to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Cook until thickened and sticky, 1-2 mins. Once thickened, gently turn the chicken thighs in the pan to coat in the glaze.



Slice the glazed chicken thighs into 2cm thick slices, then share between your plates. 

Serve the zesty veg and herby chips alongside. 

Dollop some mayo (see pantry for amount) onto your plates for dipping.


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