Nando’s Style Peri Peri Chicken: Much Easier than you Think!
Honestly, I thought it was going to be much harder than it was. This is basically about making a spicy marinade, letting time work its magic, and grilling or baking the chicken to an appropriate temperature.
And having a couple of South African friends taste test along the way doesn’t hurt!
Here’s what you need:
Peri-Peri Chicken Recipe:
2 whole chickens' backbones removed (You can also use cut up chicken)
6 to 10 large garlic cloves smashed and roughly chopped
1 large onion roughly chopped
5 Fresno chilis rough chopped (or 10 Birds Eye chilies) – de seed for less heat
1 red bell pepper finely chopped
5 tsp kosher salt (1 in marinade and 4 for chickens right before cooking)
3 tbsp smoked paprika
3 tbsp dried thyme
4 tbsp tomato paste
1 lemon juiced
1 1/2 tbsp white wine vinegar
3/4 cup olive oil (177 ml)
1 1/2 tbsp unsalted butter to complete the sauce black pepper to taste
A good pepper is your best friend!
Here’s what you do:
Place garlic, onion, chilies, bell pepper, salt, pepper, paprika, thyme, tomato paste, lemon juice, vinegar and olive oil in a food processor and blend till smooth.
If using whole chicken, spatchcock by removing the backbone of the bird with a pair of kitchen shears and spread out by cracking the backbone. Place chicken in a container. Pour over marinade and let sit in the refrigerator for 12 to 24 hours.
Remove chicken from marinade saving the excess for sauce. Place chicken on grill and cook until it reaches an internal temperature of 165F. If baking in the oven, place chicken on a sheet pan and bake until the internal temperature is reached. If more color is desired, place under the broiler on high for 3 to 5 minutes keep careful watch.
While chicken is resting, pour excess marinade into a boiler with the butter and heat to boiling, stirring occasionally. This will also make for an exceptional grill glaze.
Serve over rice
NOTES:
One can use a mortar and pestle and grind the marinade ingredients. This brings out additional color.
If you can’t find Bird’s Eye Chili, you can substitute a Fresno chili.
To adjust the heat, use less peppers and seed and de-vein.
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