Peri Peri Chicken Burger and Wedges
with Sriracha Mayonnaise, Tomato and Avocado
- Sulphites
- Barley
- Cereals containing gluten
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
- Rye
A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for flavouring chicken with. Sandwich into a burger bun with spicy mayo for a kick of heat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 unit(s)
Garlic Clove
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
4 unit(s)
British Chicken Thighs
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
16 milliliter(s)
Sriracha Sauce
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Cereals containing gluten, Rye)
Not included in your delivery
4 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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, sprinkle over half the peri peri seasoning, then 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, mix together the garlic, the remaining peri peri seasoning, half the cider vinegar and a drizzle of olive oil.
Add the chicken thighs to the bowl and season with salt and pepper. Mix well, then set aside to marinate for 5 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw meat.
While the chicken marinates, halve the baby plum tomatoes.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
Put the remaining cider vinegar in a medium bowl and add a drizzle of olive oil and a pinch of sugar (if you have any). Season with salt and pepper. Mix together, then set aside.
Heat a large frying pan on medium-high heat (no oil).
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins.
Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, mix together the mayo (see pantry for amount) and sriracha in a small bowl. Season with salt and pepper.
Make kid friendly: Keep some mayo aside if anyone doesn't want spicy mayo.
Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Add the avocado and tomato to the dressing and toss together.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
When everything's ready, spread the sriracha mayo over the bun bases (or regular mayo if you've kept some sriracha free).
Top with the peri peri chicken, then sandwich shut with the bun lids.
Serve with the wedges, tomato and avocado salad and any remaining mayo alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peri peri seasoning gives the burger a bold, well-rounded flavour that most find satisfying. Some felt the spice level could be turned up a notch for extra heat.
- Ease of prep: Straightforward to put together, though lining the baking tray well helps prevent the wedges from sticking.
- Suggestions: Consider cooking the chicken thighs in the oven alongside the wedges for a more hands-off approach. Adding a little extra peri peri seasoning to the chicken is worth trying if you prefer a more pronounced spice.
- Portions: Four small chicken thighs can feel light when serving three people, so consider supplementing with extra salad leaves inside the bun to bulk it out.
