Piri Piri Chicken with Guacamole
Photography by Aaron McLean.
Tender, juicy pieces of chicken are served with lashings of creamy guacamole and a traditional Portuguese piri piri chilli sauce.
Serves: 4
INGREDIENTS
4 boneless chicken breasts, skin on
2 tablespoons olive oil
Piri piri sauce
1 long red chilli, seeded and finely chopped
2 cloves garlic, crushed
1 teaspoon smoked paprika
½ – 1 teaspoon Tabasco sauce (optional)
¼ cup orange juice
1 tablespoon lemon juice
¼ cup olive oil
sea salt and ground pepper
Guacamole
2 ripe avocados
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, crushed
To serve
2 spring onions, thinly sliced
handful coriander
METHOD
Piri piri: Whisk all the ingredients in a bowl and season. Set half of the sauce aside for serving and place the rest in a shallow dish.
Chicken: Add the chicken to the dish and turn to coat in the sauce.
Heat the olive oil in a sauté pan over a medium heat. Add the chicken skin-side down, cover and cook for 10 minutes until golden. Turn over and cook for a further 5-10 minutes until cooked through. Add a splash of water if the marinade looks like it might start to catch on the base of the pan. Cooking time will depend on the size of the chicken.
Guacamole: Place all the ingredients in a food processor, season well and process until smooth.
To serve: Divide the guacamole between plates and top with the sliced chicken.
Scatter over the spring onions then drizzle with the reserved piri piri sauce.
Top with the coriander and a grind of pepper. We served ours with sautéed new potatoes.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!