Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

4 pieces chicken thighs, bone-in and skin-on
1/4 cup peri-peri sauce
2 tbsp olive oil
1 cup pap (maize meal)
4 cups water
1 tsp salt
2 medium ripe tomatoes, diced
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice
1/2 tsp ground coriander
1/4 tsp black pepper

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Instructions

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.
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.
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.
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.
Step 5: Serve grilled peri-peri chicken atop creamy pap, accompanied by the fresh tomato salsa for a balanced, flavorful meal.