Roasted with crispy chicken & fiery peri-peri sauce

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  • Cooking time: 60 minutes
  • Serves: 4


  1. Preheat the oven (200c, fan 180c, gas mark 6)
  2. Make 3 cuts in the chicken legs, and brush each leg with 2 tbsps. of peri-peri sauce
  3. Heat the olive oil in a frying or griddle pan, add the chopped garlic and green chilli, and fry for 1 minute
  4. Carefully add the chicken legs, placing them skin side first into the oil, and cook until caramelised on the outside
  5. Remove the chicken legs from the pan, place in an ovenproof dish, and then into the preheated oven for 45 minutes
  1. Place the sweetcorn cobs in an ovenproof dish and brush each cob with 1 tbsp. of peri-peri sauce – covering the whole cob
  2. Place the cobs in the preheated oven for 20 minutes, turning once
  1. Remove the chicken legs from the oven and serve on a board, drizzling an extra 2 tbsps. of peri-peri sauce over the 4 legs
  2. Remove the sweetcorn cobs from the oven and serve alongside the chicken legs, drizzling with the remaining peri-peri sauce. Add a light sprinkling of chilli flakes if you like it extra hot!
  3. Squeeze half a fresh lime over the chicken and cobs, and serve with coleslaw and a wedge of lime


  • 4 fresh sweetcorn cobs
  • 4 chicken legs (skin on)
  • 16 tbsp. of peri-peri sauce (medium heat)
  • 2 garlic cloves, finely chopped
  • 1 green chilli, finely chopped
  • 2 tbsp. of olive oil
  • Chilli flakes (for extra heat)
  • ½ fresh lime
  • Optional
    • coleslaw
    • a wedge of fresh lime

Recipe by Barfoots Development Kitchen

Adapted from Barfoots