Spicy Peri-Peri Chicken with Halloumi and Zesty Mint Peas

Too hot to turn on the oven? This Spicy Peri-Peri Chicken is your new summer favorite.

It brings together bold heat and refreshing mint. You can have this vibrant meal on your table in under 40 minutes.

Why This Recipe Is a Winner

This dish is perfect for a healthy reset after a busy weekend. It feels light yet stays incredibly satisfying.

The salty halloumi balances the spicy marinade perfectly. It is a high-protein dinner that your whole family will love.

Simple Method

You will love how easily this comes together. Just marinate, grill, and crush the peas.

Even if you are new to cooking, these steps are simple and doable. The griddle pan does all the hard work for you.

Ingredients You’ll Need

Most of these items are likely already in your kitchen. We use frozen peas for a quick and budget-friendly side.

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

Step-by-Step

1. In a large bowl, combine the chicken thighs with the peri-peri marinade. Ensure even coating and marinate for 30 minutes if possible.
2. Preheat a cast-iron griddle pan or outdoor grill to medium-high heat.
3. Place the chicken on the grill and cook for 6 to 8 minutes per side. Ensure the internal temperature reaches 75C (165F).
4. While chicken grills, bring a saucepan of salted water to a boil.
5. Add frozen peas to the water and cook for 3 minutes, then drain.
6. Return peas to the pan with butter, chili, mint, and lemon juice. Lightly crush the peas with a fork or masher.
7. Heat a non-stick skillet over medium-high heat with the olive oil.
8. Pat halloumi slices dry and sear for 1 to 2 minutes per side. Look for a beautiful golden-brown crust.
9. Plate the chicken with the halloumi and mint peas. Serve immediately.

Best Ways to Enjoy It

Serve this warm on a large platter. The vibrant green peas look beautiful next to the golden chicken.

Add a fresh side salad for extra crunch. It is the ultimate summer meal for your patio table.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days.

Reheat the chicken in a pan to keep it juicy. The halloumi is best enjoyed immediately after searing for the perfect texture.

Tips for Best Results

• Don’t skip patting the halloumi dry before searing.
• Use fresh mint for the brightest flavor profile.
• Avoid overcooking the halloumi or it may become rubbery.
• Marinate the chicken overnight for a deeper spice level.
• For a summer BBQ, cook everything on the outdoor grill.
• Double the pea mash for easy weekday lunches.

Ways to Switch It Up

• Swap chicken for firm tofu for a vegetarian option.
• In summer, use fresh garden peas instead of frozen.
• Use a mild marinade if you prefer less heat.
• Swap lemon juice for lime for a tropical twist.

Common Questions

How spicy is this dish?

The heat depends on your chosen peri-peri marinade. You can choose mild, medium, or extra hot to suit your taste.

Can I make this ahead of time?

You can marinate the chicken and prep the peas early. For the best taste, sear the halloumi right before serving.

What if I don’t have a griddle pan?

A regular heavy skillet works perfectly fine. You will still get a delicious sear on your Spicy Peri-Peri Chicken.

I hope this fresh and fiery dish brightens your summer evenings. It is so simple and full of life. Happy cooking!

— Clara

Peri-Peri Chicken, Halloumi and Chilli Mint Peas

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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.