Honey Lime Glazed Peri Peri Chicken and Chorizo Burger
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Honey Lime Glazed Peri Peri Chicken and Chorizo Burger

Honey Lime Glazed Peri Peri Chicken and Chorizo Burger

with Wedges and Tomato and Baby Gem Salad

Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.

Cereals containing gluten

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 time20 minutes


serving amount

450 grams


1 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

1 sachet(s)

Peri Peri Seasoning

1 unit(s)


1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

15 grams


2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

10 slice(s)

Chorizo Slices

(May contain Milk)

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3389 kJ
Energy (kcal)810 kcal
Fat28.3 g
of which saturates2.8 g
Carbohydrate84.3 g
of which sugars15.1 g
Protein56.1 g
Salt2.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Baking Paper
Rolling Pin
Medium Bowl
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


While the wedges cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.


Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Sprinkle over the Peri Peri style spice mix and season the chicken with salt and pepper, drizzle with oil and rub to coat.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay in the chicken. 

Fry until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle


Meanwhile, halve the lime. Cut the tomato into 1cm chunks. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lime. Add the tomato to the dressing, season with salt and pepper and toss to combine. Set aside for later.


When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl combine the roasted garlic and mayo (see pantry for amount). Mix to combine.

Once the chicken is cooked, squeeze in the honey and remaining lime juice. Turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Lay the chorizo slices on top of the chicken breasts (5 per person) and spoon over any of the remaining glaze from the pan.


When everything's ready, toss the leaves through the dressed tomatoes.

Spread the bun bases with the garlic mayo, add on a handful of the dressed leaves and top with the glazed Peri Peri chicken and chorizo slices then sandwich shut with the bun lids.

Share the burgers between plates and serve with the remaining salad and wedges alongside.