Peri Peri chicken is one of those flavors that instantly wakes things up—spicy, tangy, and just a little smoky. This sandwich is built around that heat, but it’s the contrast that really makes it work. Crispy pan-fried chicken gets layered with cool cucumber ribbons, fresh dill, and pickled jalapeños for crunch and balance, all finished with a swipe of mayo on a toasted bun.
This is the kind of recipe that feels restaurant-worthy but comes together fast enough for a weeknight. Once you’ve got the chicken cooked, everything else is just assembly—no complicated sauces or extra steps.
If you’re into bold, skillet-style meals like this, you might also like:
- Classic Sloppy Joes, Done Right
- Garlic Spinach & Mushroom Chicken Skillet
- Lighted-Up Kung Pao Chicken Skillet
Sandwiches like this are a great reminder that big flavor doesn’t need a long ingredient list—just a few strong elements working together.
Peri Peri Chicken Sandwich with Dill Cucumber Slaw
Ingredients
- 1 boneless skinless chicken breasts
- 4 teaspoons Peri Peri sauce
- 2 tablespoons all purpose flour
- ¼ of an english cucumber
- ½ bunch dill, chopped
- 8 jarred sliced jalapenos
- 2 burger buns of your choice
- ¼ of an english cucumber
- 2 tablespoons mayonnaise
Instructions
- Slice the chicken in half, pound it into two ½ inch thick pieces, and toss with 2 tablespoons of Peri Peri sauce. Put a 12-inch frying pan over medium heat and drizzle in 2 tablespoons of olive oil. Once hot, dredge the chicken pieces in the flour and pan-fry for about 4 minutes per side or until golden and cooked through.
- Meanwhile, use a vegetable peeler to peel the cucumber into thin ribbons. Place the cucumber in a bowl, add the dill, jalapenos, and a splash of jalapeno juice, and season with salt & pepper. Lightly toast the bottoms of the buns, mayonnaise the bun tops, add the crispy chicken & remaining Peri Peri. Top with cucumber mix, bun tops, and enjoy!
This peri peri chicken is bold, flavorful, and incredibly well balanced. The chicken cooks up juicy with just the right amount of heat, while the cool cucumber, dill, and pickled jalapeños add freshness and crunch that keep every bite interesting. It feels restaurant-worthy but is simple enough to pull together on a weeknight. Definitely a repeat recipe when you want something spicy without being heavy.