Method:

• Preheat the oven to 200°C.
• Prepare the chicken breasts by placing them on a board between cling film or in a zip lock bag if you prefer. Using a rolling pin, gently bat the breasts, so they are even in thickness throughout. Take care not to bat too thin, just even.
• In a bowl, whisk the peri-peri sauce, harissa, passata sauce, garlic, lemon juice and sugar together.
• Add the chicken breasts and massage them through the sauce. Allow them to marinate for at least 1 hour while you prepare your grill and other components.
• In the meantime, prepare the potato wedges: Slice the potatoes into 6-8 wedges (depending on the size).
• Place the potatoes in a mixing bowl and drizzle over the oil. Toss to coat well.
• In a small bowl, mix the smoked paprika, garlic powder, onion powder, barbeque spice and a generous pinch of salt together.
• Add this to the potatoes and toss to coat evenly.
• Line a tray with foil and lightly grease. Spread the wedges over the tray and bake in the oven for 35-45 minutes tossing halfway through the cook. Bake until crispy on the outside and soft on the inside.
• Slice your Portuguese rolls in half and put them cut side down on the grill to get some
• colour. While warm, spread some butter over both sides.
• Grill the marinated Prego chicken breasts until charred, caramelised, and cooked through.
• Layer the cooked chicken onto the rolls, and top with slices of tomato and onion.
• Serve with wedges and mayonnaise on the side.