Peri Loaded Chips

Ingredients

• 3boneless chicken thighs
• 60 ml (¼ cup)Nando’s Hot Sauce
• ½ tspHot Maggi Liquid Seasoning
• ½ tsponion granules
• ½ tspgarlic granules
• ¼ tspblack pepper
• ½ tspdried thyme
• ½ tspeveryday seasoning
• 1 tsppaprika
• 1 tsporegano
• ½ tspchipotle chilli flakes (optional)
• ¼ tspMarmite
• a pinchsalt
• to tasteoil

Instructions

1. 1

   Prepare chicken

   Clean and drain the chicken thighs, then set them aside.

2. 2

   Mix seasoning

   In a bowl, combine the Nando’s Hot Sauce with all the listed seasonings except the oil.

3. 3

   Divide mixture

   Split the seasoning mixture into three portions.

4. 4

   Marinate chicken

   Use one portion to coat the chicken. Leave it to marinate for at least 1 hour.

5. 5

   Set sauce aside

   Keep one portion for the sauces, which are made using separate recipes.

6. 6

   Reserve mixture

   Set the third portion aside.

7. 7

   Cook chicken

   Heat 1–2 tbsp oil in a pan. Add the marinated chicken thighs and cook until both sides are cooked through and charred.

8. 8

   Bubble the sauce

   As soon as the chicken is cooked, pour the remaining marinade over it. Cook on high for about 2–3 minutes, or until the sauce bubbles, then take the pan off the heat.

9. 9

   Cut chicken

   Transfer the chicken to a board and cut it into strips or cubes.

10. 10

    Layer the chips

    Layer some chips, chicken, a drizzle of peri mayo and chilli jam. Repeat, then scatter the remaining cheese on top.

11. 11

    Melt the cheese

    Place the assembled chips under a grill until all the cheese has melted.

12. 12

    Serve hot

    Serve while hot.

What are peri loaded chips?

Loaded chips are a casual, shareable dish built by layering chips with toppings and sauces. This version takes inspiration from peri-peri cooking, using chilli sauce and savoury seasonings on chicken, then adding peri mayo, chilli jam and melted cheese.

The recipe’s main flavour comes from chicken that is marinated, charred in a pan and briefly cooked with more of the seasoned mixture. The quantities for the chips and toppings are not specified here, so add those to suit your serving dish.

Build flavour in the marinade

Sauce base: Hot sauce brings the chilli and tang, while Maggi Liquid Seasoning and Marmite add a savoury note. Paprika, thyme, oregano, garlic and onion granules round out the seasoning.

Heat level: Chipotle chilli flakes are optional, so leave them out for a milder chicken or include them for extra smoky heat. Taste the sauce before dividing it, keeping in mind that the chicken will also be served with sauces.

Marinate the chicken

Time: Coat the thighs with one portion of the mixture and leave them for at least 1 hour. Keep the chicken chilled while it marinates.

Separate portions: The method sets aside a portion for sauces and another for later use. The sauce portion is intended for separate recipes, so have those prepared if you plan to use it.

Char the thighs safely

Pan heat: Heat the oil before adding the chicken, and avoid crowding the pan so the thighs have room to brown. Turn them to char both sides while cooking them through.

Doneness: Check the thickest part of each thigh is cooked through before adding the remaining marinade. The recipe does not give a specific internal temperature or cooking time for the thighs.

Finish with the sauce

Quick bubble: Pour the remaining marinade over the cooked chicken and cook on high for about 2–3 minutes, until the sauce is bubbling. This gives the chicken a saucy coating before it is cut.

Raw marinade: Keep the portion used on raw chicken separate from the portions reserved for other uses. Follow the method’s instruction to cook the remaining marinade with the chicken before serving.

Layer and grill

Toppings: Arrange chips, chicken, peri mayo and chilli jam in layers, then repeat and finish with the remaining cheese. The recipe does not state quantities for these toppings, so prepare enough for your dish and number of diners.

Melt: Grill the assembled dish just until the cheese has melted. Serve promptly so the chips stay as crisp as possible.

What to serve alongside

Fresh side: A crisp green salad or sliced cucumber can add a cool contrast to the spicy chicken and rich toppings. Keep any dressing light so the loaded chips remain the focus.

For the table: Serve straight from the grill with extra peri mayo or chilli jam if desired. Because the dish already combines chips, chicken, cheese and sauces, a simple side is a good fit.

Recipe notes & tips

• Marinate the chicken for at least 1 hour, keeping it chilled.
• Use a wide pan or cook the thighs in batches so they can brown rather than steam.
• Reserve separate portions of the seasoning mixture before it touches raw chicken.
• Cut the chicken into strips or cubes after cooking so it is easy to distribute through the layers.
• Grill the assembled dish only until the cheese melts, then serve straight away.

Variations

• Milder chicken: Omit the optional chipotle chilli flakes from the seasoning mixture.
• Extra vegetables: Add sliced peppers or onions between the chips and chicken.
• More crunch: Scatter sliced spring onions over the finished dish.
• Cooler topping: Add a spoonful of plain yoghurt alongside the peri mayo.
• Different cheese: Use a melting cheese you enjoy, grated so it melts evenly under the grill.

Common mistakes to avoid

• Crowded pan: The thighs can steam instead of char; cook them in batches if they do not fit comfortably.
• Short marinade: The seasoning has less time to flavour the chicken; allow at least 1 hour.
• Mixing up portions: Marinade that has touched raw chicken should not be used as a ready-to-eat sauce; keep the portions separate as directed.
• Cutting too soon: Juices can escape onto the board; let the cooked chicken rest briefly before slicing.
• Over-grilling: The chips can dry out while the cheese melts; take the dish out as soon as the cheese is melted.

How to store

Refrigerate leftover chicken and chips in a covered container for up to 2 days. Reheat until piping hot; the chips may soften, so reheating in an oven or air fryer can help them regain some crispness. For best texture, store the chicken separately from the chips and toppings.

Frequently asked questions