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Piri Piri Chicken with Slaw

Ray Kachatorian
Cook Time:
12 mins
Prep Time:
50 mins

Chef notes

Make-ahead: The chicken can be marinated for up to 1 day.


  • 6 large red Fresno chiles (about 5 ounces), coarsely chopped
  • 4 red Thai chiles, stemmed
  • 5 cloves garlic
  • ¼ cup red wine vinegar
  • teaspoons kosher salt
  • cup olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each
  • Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
  • ¼ small head green cabbage, very thinly sliced (about 2½ cups)
  • ¼ English (hothouse) cucumber, halved lengthwise and thinly sliced
  • ¼ white onion, very thinly sliced
  • ¼ cup loosely packed fresh mint leaves, thinly sliced
  • 1 tablespoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Grilled flatbreads or 4 purchased naan



To prepare the piri piri chicken, in a food processor, blend the chilies, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.


In a large bowl, toss the chicken with ⅔ cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.


Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with ⅓ cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.

Samantha Okazaki / TODAY

Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.

Samantha Okazaki / TODAY

To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside. 

Samantha Okazaki / TODAY