Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A South African-inspired grilled chicken dish marinated in spicy peri-peri sauce, served with creamy maize pap and a fresh tomato salsa. This Vietnamese recipe, ready in about 60 minutes, pairs chicken thighs, bone-in and skin-on, peri-peri sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup peri-peri sauce and 2 tbsp olive oil. Add 4 chicken thighs, coating them thoroughly. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: While chicken marinates, bring 4 cups water and 1 tsp salt to a boil in a medium pot. Gradually whisk in 1 cup pap (maize meal) to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 10-12 minutes until thick and creamy.
  3. Step 3: In a separate bowl, mix 2 diced ripe tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lemon juice, 1/2 tsp ground coriander, and 1/4 tsp black pepper. Set aside to let flavors meld.
  4. Step 4: Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 6-7 minutes per side until juices run clear and skin is charred and crispy.
  5. Step 5: Serve grilled peri-peri chicken atop creamy pap, accompanied by the fresh tomato salsa for a balanced, flavorful meal.

Frequently asked questions

How long does Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peri-peri sauce from drying out.

Can I substitute ingredients in Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa?

Ethiopian vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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