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Peri Peri Chicken Burger and Wedges

Peri Peri Chicken Burger and Wedges

with Sriracha Mayonnaise, Tomato and Avocado
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2026
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Calories
: 
1147 kcal
Protein
: 
54.5g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Barley
  • Cereals containing gluten
  • Wheat
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • May contain traces of allergens
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: 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 contain traces of: Cereals containing gluten, Rye)

Not included in your delivery

4 tbsp

Mayonnaise

Energy (kJ)4801 kJ
Energy (kcal)1147 kcal
Fat62 g
of which saturates12.8 g
Carbohydrate95.8 g
of which sugars17.2 g
Dietary Fibre10.5 g
Protein54.5 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Bowl
•Garlic Press
•Pan

Instructions

PDF
Make the Peri Peri Wedges
1

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.

Bring on the Marinade
2

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.

Tomato Time
3

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.

Fry the Chicken
4

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.

Mix the Mayo
5

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.

Serve
6

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.

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