How to prepare peri-peri chicken- Nando's chicken recipe (juicier and tastier)
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Published 2021-10-02
And finally, I have done it!
I want to share how I make it in this article, and all you need are some chilies plus some common ingredients in the kitchen pantry.
Since I live in an apartment, I have to use the grill pan and oven instead of an open fire grill. The result just blew me away!
Let’s get into the details.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/nandos-peri-peri-chicken/ )
Ingredients A (for the sauce)
1 red bell pepper (broil)
1 medium-sized onion (roughly chopped) (broil)
5 bird's eye chilies (roughly chopped)*
5 large red chilies (roughly chopped)*
8 cloves garlic
80ml red wine vinegar
30ml lemon juice
2 tsp dried oregano
1 tsp dried rosemary
2 tsp paprika
1.5 tsp salt
1 tsp sugar
1 tsp ground black pepper
Ingredients B (for the sauce)
30ml lemon juice
Zest of one lemon
2 bay leaves
80ml olive oil
Ingredients C (chicken brine)
4 tbsp salt
4 tbsp sugar
1 tsp crushed black pepper
1 liter cold water
1/2 liter hot water
Some ice cubes
Ingredients D (others)
3 chicken hindquarters
Vegetables to grill the chicken
Method
Make the peri-peri sauce
- In a food processor, add ingredients A. Blend until it has no large chunks.
- Pour the puree into a saucepan, add Ingredients B. Mix and simmer for 10 minutes. Stir occasionally to avoid it from sticking and overburn.
- After 10 minutes, remove the bay leaves.
- Add the olive oil, lemon juice, and zest.
- Return the sauce to the food processor and blend until it becomes a smooth sauce.
Brine the chicken
- Dissolve the salt and sugar in hot water in a large container. Add the black pepper, cold water, and - some ice to cool it.
- Place the chicken in the brine and let it sit for half a day or overnight.
Marinate the chicken
- Pat dry the chicken.
- Marinate the chicken with the peri-peri sauce for half a day or overnight.
Cook the chicken
- Remove and place it on a grill pan. Sear on both sides until the charred marks are formed on the surface.
- Place the chicken on an oven rack, and apply more peri-peri sauce on both sides.
- Roast in the preheated oven at 150°C/300°F for 30 minutes or until the internal temperature reaches 70°C/160°F.
- Serve.
#NandoChickenRecipe #PeriPeriChickenRecipe #PeriPeriSauce
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All Comments (21)
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Of all the 100's of piri piri recipes/prep's on you tube....this has got to be the best! Char before you blend! Thanx!!
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I cooked this and my family said it taste just like the real deal but fresher and tastier. Thanks so much 😁
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I like very much Thanks chefji.
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Looks delicious. I've tried a few different recipes but will try this. Looks easy enough to make. Cant wait to try it. Thanks
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Hello Chef🍅🌶i love your creative and easy step by step recipes 🥕🍗i appreciate the organized clean cooking you do.
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Thanks 🙏 so much. This is awesome, I will definitely cook this today. You are a star 🌟
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Great job! Your instructions is so great. Tqsm. ❤😊❤
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Chef I adore ur recipes and techniques.. Lookin forward for more recipes to come.. Ur awesome.. 👆👍👌
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Thanks for sharing. I will try this recipe of yours and to compare from the original NANDO’s style chicken.👍
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THANK YOU!
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Tq so much
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Fabulous cooking recipe. Thanks cheff . I love ur cooking
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Thanku so much looks awesome ☺☺☺
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Im anxious to try this
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The 'Best' Piri-piri chicken I have ever tasted was back in 1994, (served with rice, boiled potatoes and green beans, in a well known back street family restaurant, I recall by the name of 'Mullens - not sure if it is still there) in Lagos, Algarve, Portugal. It was so 'authentic' far superior to the Nandos offering. The interior had large 'age old' dark wooden tables and chairs (that were pulled back late at night so guest could dance after the kitchen had closed) with old wine barrels signed by famous people who had ate and drank there. Also, there was a bell on the end of a long piece of string, that the guy at the door would pull to signal the DJ to turn the music down, because the police were coming up the street. The place was so original and always full with the lucky ones who had cleverly reserved a table.
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Looks goods new subscribers here from Sydney 😊
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Great 👍..
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Thank you chef for this awesome recipe..Something I wanted to try..n will surely now..! Can you also make a vid for chargrilled veggies Nando's Style..? Thank you in advance..
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Appetizing I will try this,👌🏻👌🏻
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This is very good. No idea what Nandos tastes like, not available in my area. This is better than Trader Joes peri peri, which is too salty, as are all commercial products.
