Grilled Peri-Peri Chicken with Spiced Pap and Tomato Salsa

By AislePrompt Test Kitchen · 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 african-inspired vietnamese ready in about 60 minutes blends chicken thighs, bone-in and skin-on, peri-peri sauce, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 African cuisine 450 cal/serving
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Ingredients

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). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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?

African 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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