Name: Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Portuguese-inspired
Ingredients: 1 red chili; 2 peeled garlic cloves; juice of 1 lime; 2 tsp smoked paprika; 1 tsp sweet paprika; 1 tsp cayenne pepper; 1 tsp oregano; 1/2 tsp salt; 1 tbsp tomato puree; 2 tbsp olive oil; 1 kg chicken legs (approx. 4); 2 onions; 1 red pepper; 6 potatoes; sunflower oil (for roasting); 4 tbsp mayonnaise; 2 tbsp sriracha; 1 tbsp honey; mixed salad leaves

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If you’re craving a meal bursting with bold flavors and satisfying textures, then this Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe is about to become your new favorite. Juicy chicken legs soaked in a smoky, spicy peri peri marinade roast to perfection alongside perfectly crisp potato wedges, while a creamy, zesty sriracha mayo adds that irresistible finishing touch. It’s an effortless way to bring some fiery flair to your dinner table without needing complicated steps or exotic ingredients.

Ingredients You’ll Need

A raw whole chicken with pale pink skin lies on a white plate lined with brown parchment paper at the bottom left corner. Next to it, on a white plate, there is a small green bowl at the top holding three spices: red powder, coarse white salt, and green dried herbs, a whole green lime on the left, five garlic cloves with pinkish white skin on the right, a red chili pepper below the lime, and a small copper measuring spoon filled with red paste in the front. Surrounding these are a bowl of green leafy arugula on the left, a small white bowl of coarse salt above, a wooden bowl of light brown potatoes on the top right, a small brown bowl of orange sauce below the chicken, a rustic brown jug to the right, and a wooden bowl holding yellow onions and one bright red bell pepper near the bottom right, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe lies in the simplicity and thoughtful choice of ingredients. Each one has a role to play, whether it’s infusing smoky flavor, adding a vibrant color pop, or delivering the perfect texture to this wholesome, crowd-pleasing dish.

1 kg chicken legs (approx. 4): The star protein that soaks up all the amazing peri peri flavors and stays wonderfully juicy.

2 onions: Adds sweetness and depth, roasting alongside the chicken for extra moisture and aroma.
1 red pepper: Brings a subtle sweetness and vibrant red color to the dish.
6 potatoes: Thickly sliced into wedges, these become golden and crispy to contrast the tender chicken.

Sunflower oil: A light oil perfect for coating the wedges and helping them crisp up in the oven.
Mixed salad leaves: A fresh, crunchy element to balance the richness of the chicken and wedges.
2 tbsp olive oil: Used to roast the veggies and chicken for that perfect browning.

1 tbsp tomato puree: The base for the peri peri sauce, adding tangy depth.
1 red chili: Injects heat and authentic peri peri pepper spice.
2 peeled garlic cloves: For aromatic heartiness in the marinade.

Juice of 1 lime: Brightens and lifts the sauce with a fresh zing.
2 tsp smoked paprika: Smoky warmth that’s signature to peri peri flavor.
1 tsp sweet paprika: Balances with gentle sweetness.
1 tsp cayenne pepper: Adds serious kick, adjust to your spice preference.

1 tsp oregano: Earthy herbaceous notes for complexity.
1/2 tsp salt: Essential for seasoning and enhancing all flavors.
4 tbsp mayonnaise: The creamy base of the luscious sriracha mayo dip.
2 tbsp sriracha: Spicy, garlicky heat to mix with mayo for that perfect dipping sauce.

1 tbsp honey: Adds a subtle sweetness to balance the spicy mayo.

How to Make Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe

A close-up view of a gray ceramic bowl filled with thick red paste that looks rich and textured with small chunks and streaks, showing a moist surface with some oil pooling around the edges. The inside of the bowl has a speckled gray pattern, and the bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Whip Up the Peri Peri Sauce

Start by combining all the peri peri sauce ingredients — tomato puree, red chili, garlic, lime juice, smoked and sweet paprika, cayenne, oregano, salt, and olive oil — into a blender. Blitz it until the mixture is smooth and vibrant. This sauce is the soulful heart of the dish, packing in layers of smoky, spicy, and tangy goodness.

Step 2: Marinate the Chicken

Place your chicken legs in a large bowl and give them a generous massage with the peri peri sauce, making sure every inch is covered in that flavorful coating. Cover and pop the bowl in the fridge to marinate for at least an hour; if you have the time, letting it soak overnight will deepen the flavors and make the chicken even juicier.

Step 3: Roast the Chicken and Veggies

Preheat your oven to 200°C. Roughly chop the onions and red pepper and scatter them in the bottom of a baking tray, then drizzle with olive oil. Nestle the marinated chicken on top, allowing those wonderful cooking juices to mingle with the veggies. Roast everything together for about 45 minutes until the chicken skin is crisp and juices run clear.

Step 4: Crisp Up the Potato Wedges

While the chicken roasts, slice your potatoes into thick wedges and spread them on a separate baking tray. Toss them generously with sunflower oil and season well with salt. Roast for about 45 minutes, turning them a couple of times to ensure they’re evenly golden and crispy — the perfect indulgent, crunchy sidekick.

Step 5: Prepare the Sriracha Mayo

Mix together mayonnaise, sriracha, and honey in a small bowl to create a creamy, spicy dip that’s simultaneously cooling and invigorating. This sriracha mayo brings luscious creaminess and an extra layer of heat that perfectly complements the peri peri chicken and crispy wedges.

Step 6: Put It All Together

Once everything is cooked, dish up the chicken perched on the roasted onion and red pepper bed, spoon over some of those irresistible cooking juices, arrange your golden wedges alongside, and add a handful of fresh salad leaves. Don’t forget to serve with a generous dollop of sriracha mayo for dipping and drizzling!

How to Serve Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe

Garnishes

Fresh herbs like chopped coriander or parsley work wonders as a garnish, adding a bright, fresh scent and a pop of green that contrasts beautifully with the spicy chicken. A few extra lime wedges on the side brighten up the plate and let everyone customize their zing.

Side Dishes

This dish shines on its own but pairs beautifully with a simple mixed leaf salad dressed with lemon and olive oil, or a cool cucumber and tomato salad to tame the heat. For a heartier meal, a scoop of fragrant rice or a refreshing corn on the cob adds great variety.

Creative Ways to Present

Serve in rustic bowls for a casual, share-style feast, or plate it elegantly with the wedges stacked in a tall pile beside the chicken to impress guests. Wrap leftovers in warm flatbreads with some of the sriracha mayo and salad for an unbeatable spicy chicken wrap the next day.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken, wedges, and sauce in airtight containers and store them in the fridge for up to three days. This keeps the flavors intact and the chicken juicy, making for easy next-day meals or lunchboxes.

Freezing

If you want to keep this dish longer, freeze cooked chicken and wedges separately in freezer-safe containers or bags for up to two months. Defrost overnight in the fridge before reheating to maintain that fantastic texture and taste.

Reheating

To bring back the crispy edges on your chicken and wedges, reheat them in a preheated oven at 180°C for 15–20 minutes. Avoid microwaving if you want to retain crunch. Warm the sriracha mayo separately and give it a quick stir before serving.

FAQs

Can I use chicken breasts instead of legs?

Absolutely! Just keep in mind chicken breasts cook faster and can dry out more easily, so reduce the roasting time and watch closely to keep them juicy.

Is there a vegetarian alternative to this recipe?

You can swap the chicken for hearty vegetables like cauliflower steaks or portobello mushrooms and roast them with the peri peri marinade for an equally flavorful vegetarian dish.

How spicy is this Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe?

The spice level is medium but can be easily adjusted by reducing the cayenne or chili or increasing it if you love extra heat. The sriracha mayo also helps balance the flames.

Can I prepare the peri peri sauce in advance?

Definitely! Making the sauce a day ahead allows the flavors to really develop. Store it in the fridge in a sealed jar and use it within 3–4 days for the best taste.

What’s the best potato variety for the wedges?

Choose waxy potatoes like Yukon Gold or red potatoes, which hold their shape well and crisp up beautifully when roasted.

Final Thoughts

This Easy Peri Peri Chicken with Potato Wedges & Sriracha Mayo Recipe is a fantastic way to bring excitement to your dinner rotation without any fuss. It’s packed with smoky, spicy, and fresh flavors that feel indulgent yet easy to make. Give it a try for your next meal, and I promise it will quickly become one of your go-to comfort food favorites!

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