Nando’s Peri-Peri Chicken BBQ Style Recipe

If you’re unfamiliar with Nando’s… you’re missing out. Nando’s is a fast-food chain that’s popular for its peri-peri chicken.

Peri-peri chicken (or piri-piri) is an African-Portuguese dish that’s essentially (to put it in simpler terms), chicken barbecue. But unlike any other chicken barbecue, peri-peri chicken is marinated with lots of peppers and spices. This results in a rich, tangy, juicy, and spicy chicken.

The chicken is grilled over charcoal that gives it that wonderful charred flavor. Honestly, it’s everything you’d ever want.

Just a head’s up– this recipe is a lot of work. But then again, recipes that take a lot of work are almost always worth it.

 

Nando’s Style Chicken BBQ Recipe

Chicken Brine

  • 2 lemons
  • ½ cup of water to boil
  • 1/3 cup kosher salt
  • 1/3 cup sugar or honey
  • Bunch of: thyme, parsley, rosemary, sage
  • 2 tbsp whole peppercorns
  • 8 cloves of crushed garlic
  • 2 bay leaves
  • 1 onion
  • 2 whole free range/organic chickens
  1. In a large stock pot, combine water, honey, and salt. Bring to a simmer. Add garlic, onions, bay leaves, black pepper, rosemary, sage, parsley, and lemon. Stir and pour water to cool down.
  2. Once cooled, submerge the chicken in the brine and leave in the fridge for 24 hours.

Marinade

  • 2 red onions
  • 2 red bell peppers
  • 5 thai chilies
  • 2 red cayenne peppers
  • 1/4 cup red wine vinegar
  • 4 limes
  • 1 lemon
  • 1 tbsp sugar
  • salt and pepper to taste
  • 1 tbsp smoked paprika powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 4 garlic cloves
  • 1/3 cup extra virgin olive oil
  1. Slice and de-seed red bell peppers. Slice onions in half. Place them flat side down on a baking tray and broil until skins are charred. Roughly chop. De-seed chilies and slice finely.
  2. Combine red wine vinegar, lime juice, and lemon juice in a blender. Add sugar salt, black pepper, smoked paprika, rosemary, thyme, chilies, and charred vegetables.
  3. Blend the mixture into a smooth marinade. Let it simmer in a pot and add garlic. Leave it to simmer for 10 minutes.
  4. Adjust marinade according to taste. See if it needs more red wine vinegar, lemon or lime juice, or salt.
  5. Add extra virgin olive oil and blend until fully incorporated.

Roasting Tray

  • Bunch of: rosemary, thyme
  • 2 red onions
  • 2 whole pieces of garlic
  • Olive oil
  1. Take the brined chicken and cut as close as possible along both sides of the spine to remove. Coat and massage in the marinade.
  2. Spread out rosemary, thyme, onions, and garlic in a roasting tray. Drizzle with olive oil and place a rack on top. Place the chickens on top and bake in the oven at 220C until chicken starts to brown and internal temperature is at 70C.
  3. Set the chicken on the grill to char the skins further. You can brush the remaining marinade onto the chicken as it cooks. Once skin has charred, remove from the heat and allow it to rest for at least 5 minutes.

Green sauce

  • 5 cloves garlic, minced
  • 1/3 cup parsley, finely chopped
  • 1/2 red onion, finely chopped
  • ¼ cup fresh oregano, finely chopped
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
  • zest of 1 lemon
  • juice 1 lemon
  1. Combine garlic, parsley, onion, and oregano in a sauce bowl. Pour olive oil and season to taste.
  2. Zest the lemon and squeeze the juice into the sauce. Mix well.

Dirty Rice

  • 1 1/2 cups cooking juices from roasted chicken, reserve half for later
  • 8 garlic cloves, minced
  • 3 cups cooked brown rice
  • 3 tbsp Green and red sauce
  1. In a wok or wide pot over medium heat, pour in half of the cooking juices and garlic. Cook until fragrant.
  2. Add in cooked brown rice and add the remaining cooking juices and mix until well combined. Add in a few tablespoons of the green and red sauce.
Erwan Heussaff
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