If you’re craving a meal that’s bursting with bold flavors yet simple enough for a weeknight dinner, this Peri Peri Sticky Chicken with Sweet Potato Chips is your answer. Juicy, tender chicken thighs are coated in a zesty, slightly sweet peri‑peri glaze that caramelizes beautifully in the oven, creating a sticky, flavorful crust. Paired with golden, crispy sweet potato chips, this dish strikes the perfect balance between spicy, sweet, and savory. Easy to prepare, full of vibrant flavors, and guaranteed to impress, it’s a crowd‑pleasing recipe that will quickly become a family favorite.
Ingredients for Peri Peri Sticky Chicken
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4 boneless, skinless chicken thighs (or drumsticks)
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3 tablespoons peri peri sauce (store-bought or homemade)
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2 tablespoons honey
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1 tablespoon soy sauce
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 teaspoon smoked paprika
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½ teaspoon chili flakes (optional, adjust for heat)
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Salt and pepper, to taste
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Juice of ½ lemon
For the Sweet Potato Chips:
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2 large sweet potatoes, peeled and cut into thick fries
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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Salt and pepper, to taste
Optional Garnishes:
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Fresh parsley, chopped
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Lemon wedges
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Extra peri peri sauce for dipping
Marination Tips
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In a bowl, mix peri peri sauce, honey, soy sauce, olive oil, garlic, smoked paprika, chili flakes, salt, pepper, and lemon juice.
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Coat the chicken thoroughly in the marinade.
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Cover and marinate for at least 2 hours, preferably overnight for maximum flavor.
Cooking Instructions
Step 1: Prepare Sweet Potato Chips
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Preheat the oven to 220°C (425°F).
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Toss sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper.
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Spread in a single layer on a baking tray lined with parchment paper.
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Bake for 25–30 minutes, turning halfway, until crispy and golden.
Step 2: Cook the Peri Peri Sticky Chicken
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Preheat oven to 200°C (400°F) or heat a grill pan on medium-high.
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Place marinated chicken on a baking tray or grill.
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Bake or grill for 25–30 minutes, brushing extra marinade halfway through for sticky, caramelized chicken.
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Ensure the chicken reaches an internal temperature of 75°C (165°F) for safety.
Serving Suggestions
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Serve chicken hot on a plate with sweet potato chips on the side.
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Garnish with fresh parsley and lemon wedges.
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Offer extra peri peri sauce for dipping for those who like it spicier.
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Optional sides: steamed greens, coleslaw, or a fresh salad.
Tips to Enhance Flavor
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Marinate overnight to maximize peri peri flavor.
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For extra sticky chicken, drizzle a little honey during the last 5 minutes of cooking.
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Ensure sweet potato chips are spread out for crispiness; overcrowding will make them soggy.
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Adjust chili flakes based on your preferred heat level.