Craving the spicy, tangy, and irresistible flavours of Nando’s style Peri-Peri Chicken but don’t want to leave the comfort of your home? Look no further! Here’s my recipe for my go to order: their Fino Pitta!
Ingredients:
- For the Peri-Peri Marinade:
- 3-5 fresh red chili peppers (adjust to taste for spiciness)
- 1 sweet red pointed pepper
- 1 red bell pepper
- 1 orange pepper
- 2 red onions
- 7 cloves garlic
- 60 ml extra virgin olive oil
- 1 tablespoons of apple cider vinegar
- Juice of 1 lemon
- Zest of 1 lemon
- Handful of coriander
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1-2 tablespoons brown sugar (optional, to taste)
- For the Chicken:
- 6 chicken thighs
- 1-2 tablespoons olive oil (for grilling)
Instructions:
- Prepare the Peri-Peri Marinade:
- Begin by washing all the veggies for the peri-peri marinade. Then chop the peppers in half, quarter and peel the red onions and finally peel the garlic cloves. Place the peppers, red onions, garlic cloves and red chillis onto a baking tray and grill at 300 degrees for 10 minutes.
- Allow the veg to cool for 10 minutes before adding to a food processor along with olive oil, apple cider vinegar, lemon juice, lemon zest, coriander, smoked paprika, oregano, salt, black pepper, and brown sugar.
- Blend until smooth. Taste and adjust seasoning if necessary, adding more salt, sugar, or lemon juice as needed.
- Marinate the Chicken:
- Place the chicken thighs in a large bowl or a resealable plastic bag.
- Pour the Peri-Peri marinade over the chicken, ensuring all pieces are well-coated.
- Cover and refrigerate for at least 2 hours, preferably overnight for the best flavour.
- Cook the Chicken:
- Preheat your griddle pan to medium heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off.
- Brush the grill grates with olive oil. Grill the chicken for 7-8 minutes per side, or until fully cooked and nicely charred.
- If baking, place the chicken pieces on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until fully cooked. For extra char, you can grill the chicken for the last 2-3 minutes.
- Combine the fino pitta:
- Toast a pitta for 2- 3 minutes and whilst still warm slice halfway through
- Spread some perinaise inside followed by some chopped romaine lettuce chicken thighs and griddle halloumi
Serving Suggestions:
- Peri-Peri Fries: Season fries with Peri-Peri seasoning for a spicy kick.
- Grilled Vegetables: Serve alongside grilled corn, peppers, and grilled brocolini.
- Salad: A fresh green salad or coleslaw complements the spicy chicken.
- Rice: Serve with a side of seasoned rice for a complete meal.
Tips and Variations:
- Adjust the Heat: If you prefer milder heat, use fewer chillis or remove the seeds. For extra heat, add more chillis or include some hot sauce in the marinade.
- Different Proteins: This marinade also works well with shrimp, pork, or tofu for a vegetarian option.
- Make Ahead: The marinade can be made ahead and stored in the refrigerator for up to a week.
Now that’s enough from me, it’s time to get onto the recipe! Don’t forget to check out the recipes below for some more incredible recipes!
This Nando’s-style Peri-Peri Chicken is a fantastic way to bring the flavours of your favourite restaurant into your home. Whether you’re hosting a BBQ or just want a delicious and spicy dinner, this recipe is sure to satisfy your cravings. Enjoy!
Nandos Style Peri-Peri Chicken
Craving the spicy, tangy, and irresistible flavours of Nando's style Peri-Peri Chicken but don't want to leave the comfort of your home? Look no further! Here’s my recipe for my go to order: their Fino Pitta!
Ingredients
For the Peri-Peri Marinade:
- 3-5 birds eye red chillis adjust to taste for spiciness
- 1 sweet red pointed pepper
- 1 red bell pepper
- 1 orange pepper
- 2 red onions
- 7 cloves garlic
- 60 ml extra virgin olive oil
- 1 tablespoons of apple cider vinegar
- Juice of 1 lemon
- Zest of 1 lemon
- Handful of coriander
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1-2 tablespoons brown sugar optional, to taste
For the Chicken:
- 6 chicken thighs
- 1-2 tablespoons olive oil for grilling
Instructions
Prepare the Peri-Peri Marinade:
- Begin by washing all the veggies for the peri-peri marinade. Then chop the peppers in half, quarter and peel the red onions and finally peel the garlic cloves. Place the peppers, red onions, garlic cloves and red chillis onto a baking tray and grill at 300 degrees for 10 minutes.
- Allow the veg to cool for 10 minutes before adding to a food processor along with olive oil, apple cider vinegar, lemon juice, lemon zest, coriander, smoked paprika, oregano, salt, black pepper, and brown sugar.
- Blend until smooth. Taste and adjust seasoning if necessary, adding more salt, sugar, or lemon juice as needed.
Marinate the Chicken:
- Place the chicken thighs in a large bowl or a resealable plastic bag.
- Pour the Peri-Peri marinade over the chicken, ensuring all pieces are well-coated.
- Cover and refrigerate for at least 2 hours, preferably overnight for the best flavour.
Cook the Chicken:
- Preheat your griddle pan to medium heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off.
- Brush the grill grates with olive oil. Grill the chicken for 7-8 minutes per side, or until fully cooked and nicely charred.
- If baking, place the chicken pieces on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until fully cooked. For extra char, you can grill the chicken for the last 2-3 minutes.
Combine the fino pitta:
- Toast a pitta for 2- 3 minutes and whilst still warm slice halfway through
- Spread some perinaise inside followed by some chopped romaine lettuce chicken thighs and griddle halloumi
