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Firstly make your Peri Peri sauce according to the recipe on our website. You can substitute this for a store bought Peri Peri sauce if you don’t fancy making your own, although we would highly recommend trying our recipe!
Slash your chicken thighs 3-4 times, then transfer to a large bowl. Add 3-4 tbsp of peri peri sauce to chicken thighs and mix together until coated. If you have time to leave these to marinade for at least 30 mins, then do so, if not then go straight to heating your grill.
Prepare your tomato slices, halloumi slices and pittas whilst the grill is heating up. Slap your chicken thighs on grill and close grill. Cook for approx 7 mins. Once cooked, remove from grill.
Give grill a little wipe down and then open grill to 180° and place halloumi slices and pittas. Remove halloumi when it shows light brown griddle marks on each side and pittas are lightly toasted.
Open your pittas and add roughly tsp of light mayonnaise per pitta followed by lettuce, tomato slices, chicken thighs, halloumi and finally chilli jam.
Nutritional Info
Per pitta:
Cals – 543
Carbs – 31g
Protein – 44g
Fat – 23g
Ingredients
Serves 4
For the pittas:
- 3-4 tbsp of our homemade Peri Peri sauce. Recipe can be found on our website, just search “Peri Peri sauce”.
- 500g of skinless, boneless chicken thighs.
- 200g block of halloumi - thinly sliced.
- Light mayonnaise, 1 tsp per pitta.
- Large tomato slices.
- 4 pittas - sliced open to create a pocket.
- Fluffy lettuce, such as Romaine lettuce.
- Chilli jam, 1 tsp per pitta.
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