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Copycat Nandos Peri Peri Chicken Irresistible Flavor Your New Favorite Recipe

Peri Peri Chicken recipe, served and ready to eat, easy homemade dish
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Enjoy Copycat Nandos Peri Peri Chicken with bold smoky heat and juicy texture. This peri peri marinade makes an easy dinner perfect for weeknight meals or family dinner, delivering spicy grilled chicken flavors everyone loves.

Ingredients

Scale
  • 1 – 3 birds eye red chilies (1 is very mild 3 is mildly spicy) (Note 1)
  • 1 medium red capsicum or bell pepper roughly cut into 1.5cm or 1/2 inch pieces
  • 5 garlic cloves peeled whole
  • 3 tbsp vegetable or canola oil or other plain flavoured oil
  • 4 tbsp malt vinegar (Note 2)
  • 2 tbsp smoked paprika (substitute regular or sweet paprika)
  • 1 tbsp dried oregano
  • 2 tsp onion powder (substitute garlic powder)
  • 1 1/2 tsp white sugar
  • 1 1/2 tsp cooking salt or kosher salt
  • 3 drops red food colouring (optional Note 3)
  • 3 tbsp Peri Peri Sauce (above)
  • 1/2 cup whole egg mayonnaise (or other mayonnaise)
  • 1/4 cup sour cream (or yoghurt)
  • 2 tbsp olive oil
  • 4 chicken breasts or chicken thigh fillets skinless boneless (each large enough for a burger)
  • 4 soft rolls split and lightly toasted (if desired)
  • 2 tomatoes sliced
  • Lettuce of choice

Instructions

  1. Pound chicken breasts to an even thickness of 1 cm or 0.4 inch using a meat mallet or rolling pin, then trim pieces slightly larger than the buns to allow for shrinkage.
  2. Blend all peri peri sauce ingredients in a jug until completely smooth using a stick blender or food processor.
  3. Pour half a cup of the peri peri sauce over the chicken in a bowl or ziplock bag and toss to coat thoroughly; refrigerate for at least 3 hours or up to 24 hours.
  4. Combine peri peri sauce, mayonnaise, and sour cream to prepare the perinaise and set aside.
  5. Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat or brush BBQ grill and heat. Cook chicken breasts for 3 minutes each side or thighs for 4 minutes per side, adjusting heat to avoid excessive charring.
  6. Remove chicken and cover loosely with foil, resting for 5 minutes while toasting rolls.
  7. Assemble burgers by spreading perinaise on the base roll, layering lettuce, tomato slices, cooked chicken, then adding more perinaise and extra peri peri sauce if desired before topping with the roll.

Notes

  • Spiciness depends on the amount of Birds Eye chilies used
  • 1 gives a mild flavor, while 3 makes it mildly spicy
  • For more heat, add up to 5 chilies gradually
  • Malt vinegar can be substituted with red wine vinegar or apple cider vinegar
  • Red food colouring is optional for authentic sauce color
  • Leftover cooked chicken keeps 3-4 days refrigerated
  • peri peri sauce lasts similarly or can be frozen for 3 months
  • perinaise keeps at least a week

Nutrition

Find it online: https://www.amgroyal.com/copycat-nandos-peri-peri-chicken/