Nando's Peri Peri Sauce & Chicken
This copycat Nando's peri peri sauce & chicken brings a restaurant favourite recipe home, with all the flavours you know and love. Packed with bright flavours, with the right amount of acid and heat, you will never go back to boring chicken again!
Servings: 6 Servings
Calories: 430kcal
Equipment
- Gas Grill
- Immersion Blender or a food processor
Ingredients
- 3 lb Chicken drumsticks and thighs bone-in, skin-on
- 1 Red bell pepper
- 1 small Yellow onion
- 4 Thai red chillies or to taste
- ¼ cup White vinegar
- 1 tablespoon Honey
- 1 tablespoon Smoked paprika
- 1 teaspoon Dried oregano
- 10 cloves Garlic
- ¼ cup Mayonnaise
- ½ Lime juiced
- 1 tablespoon Brown sugar
- 1 tablespoon Kosher salt or to taste
Instructions
- Using a sharp knife, cut slits into the skin-side of the chicken.3 lb Chicken drumsticks and thighs
- Place the bell pepper and onion over a gas flame, or on the barbecue. Continue rotating until the pepper and onion have a charred exterior. Let the pepper cool, and remove the skin and seeds.1 Red bell pepper, 1 small Yellow onion
- Add all the ingredients to the jar of an immersion blender, or to a food processor. Blend the mixture together until it is mostly smooth.4 Thai red chillies, ¼ cup White vinegar, 1 tablespoon Honey, 1 tablespoon Smoked paprika, 1 teaspoon Dried oregano, 10 cloves Garlic, ¼ cup Mayonnaise, ½ Lime, 1 tablespoon Brown sugar, 1 tablespoon Kosher salt
- Transfer the blended sauce to a small sauce pan over medium-low heat. Stir the sauce often, and let it simmer for 10-15 minutes.
- Remove the sauce from the heat, and let it cool to room temperature.
- Pour ¾ of the cooled marinade onto the chicken legs, in a large mixing bowl. Toss to cover the chicken in the peri peri sauce.
- Cover with plastic wrap, and marinate in the fridge for at least 2 hours.
- Preheat your barbecue by turning one side to high heat, and one side to low.
- Once the barbecue is hot, place the chicken, skin side-down on the hot side of the grill. Sear the skin side of the chicken for 5 minutes. Flip the chicken and transfer to the cooler side of the barbecue.
- As the chicken cooks, baste with the reserved peri peri sauce. The chicken will be finished when it reaches 165°F internally on a meat thermometer.
Video
Notes
Using a meat thermometer: When you are checking the temperature of bone-in chicken, put the meat thermometer in the thickest part of the meat, without touching the bone.
Use indirect heat: If you are using bone-in chicken and your barbecue, indirect heat is key. Having two separate heat zones prevents the chicken from burning quickly on the outside, and being raw on the inside.
Let the sauce cool: It is important to let the sauce cool before pouring it over the raw chicken. You do not want to pour hot sauce over the chicken, as this will start to cook the chicken.
Nutrition
Calories: 430kcal | Carbohydrates: 8g | Protein: 29g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1333mg | Potassium: 395mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1447IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 2mg
