Inspired by the famous Portuguese restaurant chain, Nando’s Peri Peri Chicken is a fiery, tangy dish that’s all about bold flavor. With a homemade peri peri sauce, this dish is perfect for grilling enthusiasts or anyone looking to add a bit of heat to their meal. The spicy marinade infuses the chicken with a depth of flavor, while grilling gives it that signature char. Whether you’re a spice lover or just a fan of grilled chicken, this recipe is sure to satisfy.
The first time I had Nando’s Peri Peri Chicken, I was instantly hooked by the fiery kick and zesty tang. It was the kind of meal where you find yourself reaching for more even before you’ve finished what’s on your plate. This recipe is my homage to that experience. The secret? A perfectly balanced homemade peri peri sauce and a hot skillet to give the chicken that signature roasted flavor. Every time I make this, it takes me back to that first, unforgettable bite!
Why You’ll Love This Peri Peri Chicken:
- Authentic Flavor: With a homemade peri peri sauce and paprika, this recipe brings the bold flavors of Nando’s right to your kitchen.
- Perfect Char: Grilling the chicken on a hot iron skillet gives it a smoky, crispy exterior while keeping the meat juicy inside.
- Flexible: You can use drumsticks, thighs, or even chicken breasts. Plus, it’s perfect for a BBQ or a cozy indoor dinner.
- Make-Ahead: Marinate the chicken for a few hours or overnight for maximum flavor.
Ingredients (Serves 4):
For the Chicken:
- 2.50 lbs (1134 g) chicken drumsticks & thighs, skinless (or with skin, if preferred)
- 1 tsp (5 g) paprika
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (120 ml) homemade peri peri sauce
- 3 tbsp (45 ml) olive oil
- Salt, to taste
For the Homemade Peri Peri Sauce (optional):
- 1/2 cup (120 ml) red chili peppers (deseeded)
- 3 cloves garlic
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper
- Salt, to taste
Directions:
- Prepare the Chicken:
In a large bowl, place the chicken drumsticks and thighs. Make 2-3 diagonal slashes on each piece to allow the marinade to penetrate deeply. If the chicken pieces are larger, you may need 3-4 slashes per piece. - Season the Chicken:
Add the paprika, salt, and lemon juice to the chicken. Rub the seasoning well into the slashes and all over the chicken pieces. - Add the Peri Peri Sauce:
Pour in the homemade peri peri sauce and rub it thoroughly into the chicken, ensuring each piece is well-coated. Cover the bowl with cling film and let the chicken marinate in the refrigerator for at least 3-4 hours, or overnight for maximum flavor. - Preheat the Skillet:
Heat an iron skillet or grill pan over medium heat until it’s spitting hot. Brush it with olive oil. The key to a great sear and roasted flavor is starting with a very hot pan. - Grill the Chicken:
Shake off any excess marinade from the chicken pieces and arrange them on the hot skillet without overcrowding. Grill the chicken, rotating it every few minutes to ensure even cooking. It will take about 30 minutes for the chicken to cook through, depending on the size of the pieces. Make sure to brush the chicken with olive oil occasionally for extra moisture and flavor. - Serve:
Once the chicken is fully cooked and has a nice char, remove it from the skillet. Serve hot with extra peri peri sauce on the side or drizzled over the chicken. Garnish with fresh lemon wedges and enjoy!
Notes:
- Marinating Time: For the best flavor, marinate the chicken for at least 3-4 hours or overnight. The longer, the better!
- Cooking Times: If using larger or non-organic chicken pieces, you may need to increase the cooking time slightly. Check that the chicken reaches an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
- Cast Iron Skillet: Using a cast iron skillet gives the chicken a beautifully roasted, smoky flavor that is hard to replicate with other pans.
- Serving Ideas: Serve with rice, fries, or a fresh green salad for a complete meal. Leftover peri peri sauce makes an excellent dipping sauce!
