Nando’s Style Peri-Peri Chicken: Bring the Fiery Flavor Home!

Craving that irresistible, spicy, and tangy flame-grilled chicken from Nando’s? Look no further! This recipe captures the iconic Peri-Peri flavor, allowing you to recreate the magic of Nando’s right in your own kitchen. Our Nando’s Style Chicken is all about vibrant, zesty marinade infusing succulent chicken with a delightful kick, culminating in a juicy, tender, and perfectly cooked meal. Whether you prefer it grilled, baked, or pan-fried, this dish promises to satisfy your craving for that unique blend of African Bird’s Eye Chili, garlic, lemon, and herbs. It’s an exciting, flavorful, and surprisingly straightforward dish perfect for family dinners, BBQ gatherings, or any time you want to add a fiery touch to your meal.

Ingredients:

For the Peri-Peri Marinade:

• 3-4 tablespoons Nando’s Peri-Peri Sauce (choose your preferred heat level: Mild, Medium, Hot, or Extra Hot)
• 3 cloves garlic, minced or finely grated
• 1-inch piece of fresh ginger, peeled and finely grated
• Juice of 1 large lemon (about 2-3 tablespoons)
• 2 tablespoons olive oil
• 1 tablespoon Nando’s Peri-Peri Spice Blend, or your favorite all-purpose chicken spice blend (ensure it contains salt, or add ½ tsp salt separately)
• ½ teaspoon black pepper (freshly ground recommended)
• Optional: ¼ teaspoon smoked paprika for extra depth

For the Chicken:

• 4-6 pieces of chicken (such as drumsticks, thighs, or a spatchcocked whole chicken; skin-on, bone-in chicken is recommended for juiciest results and flavor)

For Serving & Garnish:

• Fresh parsley or coriander, chopped (for garnish)
• Lemon wedges (for serving)
• Extra Nando’s Peri-Peri sauce (for drizzling, if desired)

Step-by-Step Instructions

1. Prepare the Peri-Peri Marinade:

1. Blend Ingredients: In a blender or food processor, combine the Nando’s Peri-Peri Sauce, minced garlic, grated fresh ginger, lemon juice, olive oil, Nando’s spice blend (or your chicken spice mix), and black pepper. Blend until smooth and well combined. If you don’t have a blender, you can finely mince the garlic and ginger and whisk all ingredients together in a bowl.

2. Marinate the Chicken:

1. Prepare Chicken: Pat the chicken pieces dry with paper towels. This helps the marinade adhere better and allows for crispier skin. Make a few shallow slits into thicker parts of the chicken (especially thighs or breasts) to allow the marinade to penetrate deeper.
2. Coat Generously: Place the chicken pieces in a large bowl or a resealable plastic bag. Pour the prepared Peri-Peri marinade over the chicken, ensuring every piece is generously coated. Massage the marinade into the chicken.
3. Refrigerate: Cover the bowl or seal the bag and refrigerate for at least 2 hours. For the deepest, most authentic flavor, marinate overnight (8-12 hours).

3. Cook the Chicken (Choose Your Method):

• Option 1: Grilling (Recommended for Authentic Flavor):
  1. Preheat your grill to medium-high heat. Lightly oil the grill grates.
  2. Place the marinated chicken on the hot grill. Cook for 6-8 minutes per side for smaller pieces like drumsticks/thighs, or longer for a whole spatchcocked chicken, flipping occasionally.
  3. Continue grilling, moving chicken to a cooler part of the grill if it’s browning too quickly, until the internal temperature reaches 165°F (74°C) and the skin is nicely charred and crispy.
  4. Rest the chicken for 5-10 minutes before serving.
• Option 2: Baking (Easy & Hands-Off):
  1. Preheat your oven to 200°C (392°F). Line a baking sheet with foil or parchment paper for easy cleanup, and place a wire rack on top.
  2. Arrange the marinated chicken pieces on the wire rack, ensuring they are not overcrowded.
  3. Bake for 30-45 minutes, or until the chicken is golden brown, cooked through, and the internal temperature reaches 165°F (74°C). If you want crispier skin, you can finish under the broiler for 2-3 minutes (watch carefully to prevent burning).
  4. Rest the chicken for 5-10 minutes before serving.
• Option 3: Pan-Frying (Quick for Smaller Cuts):
  1. Heat 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat.
  2. Add the marinated chicken pieces, skin-side down first if using skin-on cuts. Cook for 5-7 minutes per side, reducing heat to medium if browning too quickly, until crispy outside and cooked through to an internal temperature of 165°F (74°C).
  3. You may need to cover the pan for the last few minutes to ensure the chicken cooks through without burning the exterior.
  4. Rest the chicken for 5-10 minutes before serving.

4. Serve Your Nando’s Style Feast:

1. Arrange the cooked chicken on a serving platter.
2. Garnish generously with fresh chopped parsley or coriander.
3. Place extra lemon wedges on the side for squeezing over the chicken.
4. For those who love extra heat, offer additional Nando’s Peri-Peri sauce for drizzling.

Tips, Variations, and Storage

• Chicken Cuts: While thighs and drumsticks are excellent, feel free to use chicken breasts (pound them thin to cook evenly), or even boneless chicken tenders for a quicker cook time. Adjust cooking times accordingly.
• Homemade Peri-Peri: If you don’t have Nando’s sauce, you can create a similar flavor profile by blending red chilies (African Bird’s Eye if available, or Piri Piri, Habanero, or Scotch Bonnet for heat), garlic, lemon juice, olive oil, red wine vinegar, smoked paprika, oregano, and salt.
• Extra Heat: For an extra kick, finely chop a fresh bird’s eye chili and add it to the marinade.
• Smoking: If you have a smoker, smoking the chicken for an hour before grilling/baking will add another layer of incredible flavor.
• Crispy Skin: For maximum crispy skin, ensure chicken is patted very dry before marinating, and avoid overcrowding the pan or grill during cooking.
• Storage: Leftover Nando’s style chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or air fryer to retain crispiness.

Pairings

• Classic Nando’s Sides:
  • Crispy golden fries (peri-salted, of course!)
  • Spicy rice (cook rice with some chopped onion, bell pepper, tomato paste, and chili powder)
  • Creamy coleslaw
  • Fresh green salad (with a light vinaigrette)
  • Corn on the cob
  • Garlic bread or warm pita bread
• Beverages: A refreshing lemonade, iced tea, a crisp lager, or a dry white wine like Sauvignon Blanc.

Quick Info

• Prep time: 15 minutes
• Marinating time: 2 hours to overnight (8-12 hours recommended)
• Cook time: 20-45 minutes (depending on method and chicken cut)
• Total time: 35 minutes + marinating time
• Servings: 4
• Cuisine: Portuguese/South African (Peri-Peri)
• Course: Main Course