Peri Peri Chicken Pitas

Name: Peri Peri Chicken Pitas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp Olive Oil; 6 Boneless Skinless Chicken Thighs, bring close to room temp; 1/2 cup / 120ml Peri Peri Sauce, or as needed (spice level of choice); 2 tbsp Peri Peri Seasoning; 4 Pita Breads, sliced into pockets (see notes); 14oz / 400g block of Halloumi; 4 heaped tbsp Hummus; 2 Roasted Red Peppers, sliced (see notes); Spinach, as needed (or greens of choice)

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Juicy Peri Peri chicken stuffed inside pitas with all your favourite fillings. This truly is the best Nando's style chicken pita!

By: Dontgobaconmyheart (via Dontgobaconmyheart)

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 20 mins

Yields: 4

Ingredients

2 tbsp Olive Oil
6 Boneless Skinless Chicken Thighs, bring close to room temp
1/2 cup / 120ml Peri Peri Sauce, or as needed (spice level of choice)
2 tbsp Peri Peri Seasoning
4 Pita Breads, sliced into pockets (see notes)
14oz / 400g block of Halloumi
4 heaped tbsp Hummus
2 Roasted Red Peppers, sliced (see notes)
Spinach, as needed (or greens of choice)

Instructions

Lay chicken thighs on a board and cover with cling film (pinch around the edges so no juices escape). Pound the chicken until level thickness, but not so much they start to break apart. Coat the thighs in seasoning and oil.
Heat up a griddle or frying pan over medium-high heat, then add your thighs (you may need to do this in two batches). Leave to fry until they start to char, then flip and liberally brush the cooked side with peri peri sauce. Continue frying until the other side chars and the thighs are piping hot through the centre.
Timings will depend on thickness of the thighs. If your thighs are fairly thick then consider lowering heat to a medium after flipping, just to ensure they cook right through without charring too much. Once cooked, remove from pan and place sauce side down, then brush again with peri peri sauce. Allow to rest, then just before needed slice into thin strips.