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Grilled Peri-Peri chicken thighs served with golden seared halloumi and crushed minty peas on a plate.

Peri-Peri Chicken, Halloumi and Chilli Mint Peas

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 600 g boneless skinless chicken thighs
  • 120 ml peri -peri marinade
  • 250 g halloumi cheese, sliced into 1cm segments
  • 400 g frozen garden peas
  • 1 medium red chili, deseeded and finely minced
  • 15 g fresh mint leaves, finely chiffonaded
  • 25 g unsalted butter
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Method
 

  1. In a large bowl, combine the chicken thighs with the peri-peri marinade and ensure even coating; allow to marinate for at least 30 minutes if time permits.
  2. Preheat a cast-iron griddle pan or outdoor grill to medium-high heat.
  3. Place the marinated chicken on the grill and cook for approximately 6 to 8 minutes per side, ensuring the internal temperature reaches 75C (165F).
  4. While the chicken is grilling, bring a medium saucepan of salted water to a boil.
  5. Add the frozen peas to the boiling water and cook for 3 minutes; drain thoroughly.
  6. Return the peas to the saucepan and add the butter, minced chili, mint, and lemon juice; use a fork or potato masher to lightly crush the peas while mixing the ingredients.
  7. Heat a separate non-stick skillet over medium-high heat with the olive oil.
  8. Pat the halloumi slices dry and sear them in the skillet for 1 to 2 minutes per side until a golden-brown crust forms.
  9. Plate the grilled chicken alongside the seared halloumi slices and the chilli mint peas, serving immediately.