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Photo of Piri piri chicken with coleslaw and rice by WW

Piri piri chicken with coleslaw and rice

Total Time
3 hr 35 min
20 min
15 min
Our piri piri chicken on with creamy coleslaw and rice is a modern Australian twist to a Portugese classic.


Dried chilli flakes

¼ tsp

Fresh red chilli

1 whole, finely chopped


1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Skinless chicken breast

450 g, (tenderloins)

Green cabbage

240 g, shredded


1 medium, grated

Low-fat mayonnaise

2 tbs, (whole egg)

Brown rice microwave packet

450 g, (packet)

Green shallot(s)

1 individual, thinly sliced, to garnish


  1. Combine dried and fresh chopped chilli, garlic, rind and juice in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
  2. Lightly spray a large chargrill or barbecue with oil and heat over medium-high heat. Cook chicken, in batches, for 3–5 minutes each side or until cooked through.
  3. Meanwhile, combine cabbage and carrot in medium bowl. Whisk mayonnaise and 1 tablespoon warm water in a small jug. Add mayonnaise mixture to cabbage mixture. Toss coleslaw to combine.
  4. Heat rice following packet instructions. Serve chicken with rice, coleslaw and garnished with shallot and extra red chilli (if desired).