peri peri chicken

Nando's Peri Peri Chicken Recipe tastes just like Nando's. Made with homemade Peri peri Sauce this Portuguese Peri Peri Chicken is extremely easy to make &amp; can be a fantastic easy appetizer or main course. Make this spicy, tangy, delicious South African Piri Piri Chicken at home without an oven or grill.

Nando's Peri Peri Chicken Recipe

Chicken drunmsticks & thighs

Paprika Powder

Lemon

Home made Peri Peri Sauce

tbsp Olive Oil

Salt (to taste)

Take the chicken drumsticks &amp; thighs in a clean dry bowl. I have used skinless chicken pieces.. You may also you chicken pieces with skin.

Slash each piece of the chicken diagonally a few times (2-3 slashes each piece depending on their sizes).

Add salt, paprika &amp; lemon juice to the chicken pieces and give them a good rub.

Next, add the homemade peri peri sauce and rub well so that the chicken pieces are well coated with the marinade.&nbsp;

Cover the bowl with a cling film and pop it in the fridge. Allow the marinated chicken to rest for at least 3-4 hours. You may also leave it over night.

Next, over medium heat set an iron skillet grill. Brush olive oil and arrange the chicken pieces shaking off the excess marinade without over crowding. Cook them roatating side to side after few minutes until fully cooked. It should take you about 30 mins approximately. Brush them with olive oil or drizzle oil on the skillet while cooking the chicken.

Serve hot. Enjoy. You may garnish it with more peri peri sauce or use the left over sauce if any as a dip. It tastes fabulous.

https://www.youtube.com/watch?v=gdsyv6rhqlA&feature=youtu.be

Peri Peri Chicken Recipe - You’ll love this Nando’s Peri Peri Chicken Recipe cooked with my homemade South African Peri Peri Sauce Recipe. This Copycat Nando’s Peri Peri Chicken will save you some serious money because once you taste it you’ll quit visiting Nando’s. It’s easy, quick, economical, make the sauce & stock and you are almost 90% done with the recipe. Don’t miss the Video below & the recipe steps.

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Peri Peri Chicken Recipe

This easy, creamy peri-peri chicken pasta with spicy sauce is the kind of showstopper meal that will have everyone asking for seconds.

Creamy peri peri chicken pasta

500 g (1lb) chicken thighs

olive oil

lemon juice

oregano

rosemary

½ tsp dried thyme

tsp smoked paprika

salt

½ tsp pepper

garlic powder

cayenne pepper

cherry tomatoes (halved)

red bell peppers

red onion (roughly chopped)

garlic (peeled)

red chillies (stems removed)

thyme

500 g (1lb) rigatoni

basil (to serve)

Parmesan (to serve)

Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.

Preheat the oven to 200°C/390°F.

Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.

Drizzle with olive oil and season with salt and pepper.

Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.

Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.

Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.

Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes. 

Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.

Add a splash of the pasta cooking water and toss to combine.

Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.

Portuguese Peri Peri Chicken with Crispy Potatoes - smoky, flavorful and delicious, served over crispy potatoes,  with a flavorful cilantro yogurt sauce.

Portuguese Peri Peri Chicken 

Whole Chicken (3-4 lbs)

½ lbs potatoes (Yukon or reds), thinly sliced (1/4 inch thick)

Ancho Chilies-rehydrated

smoked paprika

garlic

coriander

sherry vinegar, red wine vinegar or lemon juice.

black pepper

yogurt

Cilantro – finely chopped

pepper

Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.

Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.

Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.

Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt,  overlapping slightly but not too much.

Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.

Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F.  The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.

While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

MADE THIS RECIPE AND I HAVE TO SAY IT WAS ABSOLUTELY DELICIOUS. WILL DEF INITELY MAKE IT AGAIN AND WOULD SERVE IT TO FRIENDS.

I'm making it today :)
Thank you sooo much

This was wonderful. I used habanero instead to bump up the heat.

Thanks!

This is ridiculously good!  Thank you for sharing.

I've made this a couple times already. So delicious. Highly recommend.

Amazing! It was like eating chicken at the local portuguese restaurant. The potatoes were d-i-v-i-n-e. Everything was simple to make, full of flavour and finger-licking good! Thank you so much!

This was my first attempt at Portuguese Chicken!
I used pre cut chicken legs and thighs.  The flavour was sooo delicious! The potatoes cut thin and round made them so flavorful and with a nice crispiness

The chicken took a little bit more than what was indicated in the recipe, but the waiting was more than worth it, the flavour was terrific and the cilantro sauce was also divine. I used pasilla chile and it was just the right amount of flavour, not too spicy but the flavour of the chile was there

Very good. I made the marinade which is very thick and I wasn’t sure it would work. I skinned my chicken and scored it like a tandoori chicken, and I cooked mine on the gas BBQ. It was incredible but I would half the recipe for a whole chicken. I was lavish on the marinade and still binned a lot. I didn’t do the cilantro sauce.

Delicious!  Now one of my "go to" recipes. Can't get sriracha so just used chilie powder. Layered potatoes with sliced onions. Thank you for recipe!

Absolutely amazing dish, had the whole family almost licking plates clean and going back for thirds

I managed to find some dried Peri-Peri chilis where I live. I would love to try your recipe as the marinade and sauce look amazing! Do you have any idea how much of these peppers I can substitute for the chilis? Same amount by weight? (They are fairly small). Thanks in advance!

Hi! I managed to find dried Piri Piri peppers and would like to use those. Does the recipe work the same way? Do I need to rehydrate them as well? How much should I put in? Thanks in advance! Can't wait to try this recipe, the cilantro sauce looks amazing!

Super easy and so so so so good. It is now regularly requested by kids. We serve it in a soft taco with fresh colourful slaw, fresh mint as coriander and a drizzzzzzzzzzel of lime. (Pale ale optional 🍻)

This is my 3rd time following your recipe to cook Piri Piri chicken. Always comes perfect. 3rd time because friends demanding more to prepare.  Your instructions are very easy to follow and I love your tips particularly about potatoes. My wife loved the potatoes more than the chicken. This is one of my favorite chicken dishes. Thanks a lot for sharing.

This was amazing! Full disclosure: I found this recipe because I bought a bottle of Nando's Garlic Peri Peri sauce and wasn't sure what to do with it, so I used that instead of making my own. The potatoes were incredible and the roast chicken was the juiciest I've ever made. It was a 3-4 pounder and altogether took about an hour, doing a temp check every 15 min. Thanks so much for this recipe!

I rarely ever comment on recipes (yet I use ones on the internet all the time) and THIS is absolutely MIND BLOWING. It's straight forward, easy, and totally juicy and delicious. My fiance and I struggle with finding new recipes that we love, or new takes on easy meals. This has really changed our roast chicken game!! I didn't end up spatchcocking the chicken (just roasted whole for 1 1/2 hrs for a 5lb chicken), but it still turned out perfectly. Additionally, I was really worried about how the potatoes would turn out. I've tried potatoes like this in the past and they always end up hard and lacking flavor. But not these potatoes- they were soft, with a crunchy exterior (I did cut them thicker than suggested because I knew the chicken would be in longer since I did not spatchcock it), and bursting with flavor! The flavor of the chicken was so good that it could easily stand on its own, but the sauce throws it over the edge. I honestly would spend $40 for a thigh of this chicken at a restaurant- it's that good. Braaaavooo!!!

This dish is delicious! Thank you for sharing!!

Excellent recipe! I will try to make it in a cast iron dish next time.

https://content.jwplatform.com/videos/IlesVXEc.mp4

How to make the most falvorful Portuguese Chicken (Peri Peri Chicken) w/ Crispy Potatoes. Smoky, spicy, crispy-skinned, tender chicken baked over sliced potatoes that get crispy and flavorful in the oven. Video!

Portuguese Chicken 

These quick &amp; easy Peri Peri Chicken Breasts are juicy and bursting with incredible flavour – perfect for a busy midweek meal!

Quick and Easy Peri Peri Chicken Breasts

Breasts

Nando's Peri Peri Sauce

Sweet Bell Peppers,

onion

Salt & Pepper

Place your chicken into a marinading dish or...

Place your chicken into a marinading dish or sealable plastic bag, and squeeze the juice of half a lemon over them.

Pour a generous amount of Nando’s Peri Peri...

Pour a generous amount of Nando’s Peri Peri sauce over the chicken, reserving a little.

Allow to marinade for at least 30 mins,...

Allow to marinade for at least 30 mins, but preferably overnight

Preheat oven to 350 F Celcius.

Cut your bell peppers and onion into large...

Cut your bell peppers and onion into large chunks and place into the bottom of an oven safe dish. Toss with olive oil, salt and pepper.

Place the chicken breasts on top of the...

Place the chicken breasts on top of the vegetables, and discard any excess marinade.

Bake in the oven for 25-30 minutes, or...

Bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part.  Cooking time will depend on the size of the chicken breasts.

Half-way through cooking, brush the chicken with some...

Half-way through cooking, brush the chicken with some of the remaining peri-peri marinade.

Remove from oven and allow to rest for...

Remove from oven and allow to rest for 10 minutes before serving with the roasted vegetables.

Crispy skin Peri Peri Chicken Thighs, baked in the oven, perfect recipe for a weeknight dinner! Serve it with some rice or potatoes and coleslaw.

Peri Peri Chicken Thighs Recipe (Oven Baked)

Bird

garlic cloves

juice lemon

bay leaf

salt and pepper

chicken thighs skin on

Prepare your chili, discard stems and roughly chop...

Prepare your chili, discard stems and roughly chop them.

Place all the ingredients from Peri Peri sauce...

Place all the ingredients from Peri Peri sauce list in a food processor fitted with a metal blade/ blender and blend until smooth. Check if you are ok with the texture of the sauce (I like mine a bit coarse, not very smooth. If you prefer it smoother blend the mixture some more). Pour the mixture into a small glass jar and place it in the fridge.*

Place chicken thighs (or whole chicken/ butterflied chicken,...

Place chicken thighs (or whole chicken/ butterflied chicken, chicken legs) in a bowl or Ziploc bag, add generous amount of Peri Peri sauce, cover or seal the bag and place it in the fridge for at least 2 hours (overnight would be ideal).

Preheat your oven at 400F/ 200C. Spray some...

Preheat your oven at 400F/ 200C. Spray some olive oil on a skillet/ baking pan, add marinated chicken and bake it for 40 minutes or until chicken is cooked, basting with some more sauce after 20 minutes in the oven.

Serve with extra Peri Peri sauce next to...

Serve with extra Peri Peri sauce next to rice or baked potatoes. Add some coleslaw too.

Marinated Peri Peri Chicken Thighs and Drumsticks dish is an oven baked version of Portuguese flame-grilled PERi-PERi chicken, yet it still looks like grilled chicken!&nbsp;

Marinated Peri Peri Chicken Thighs and Drumsticks

lemon

tbsp orange juice

tsp sea salt

tsp sweet paprika

tsp black pepper

tsp red pepper flakes

tsp Oregano ((or Italian Seasoning))

butter

paprika

chicken

Parsley ((for garnish))

Prepare the marinade by mixing minced garlic, lemon juice, orange juice and olive oil together with a whisk.&nbsp;Add lemon zest, sea salt, sweet paprika, black pepper, red pepper flakes and dry oregano (or use Italian Seasoning instead). Whisk&nbsp;everything&nbsp;together.

Pour the marinade into a plastic bowl or large ziplock bag. Add chicken thighs and drumsticks to the bag with marinade. Marinate in the refrigerator&nbsp;for at least 4 hours or preferable overnight.

Marinade:

Pre-heat the oven to 400ºF. Sprinkle paprika on top of the chicken skin (this will create a nice color on the skin).

Preheat an oven proof skillet, such as cast iron and add olive oil and butter. Once the butter is melted and the skillet is hot, add chicken skin side down and cook undisturbed on medium high heat for 4 minutes or until chicken is nicely browned.

Flip chicken over (skin side up) and&nbsp;move the skillet to the oven. Bake uncovered for 30 minutes at 400 F. Remove from the oven, ensure that the chicken is cooked through. Garnish with parsley.

Cooking Chicken:

I love this recipe. It's healthy and delicious!!

Looking forward to trying it this weekend. The thighs are marinating now.

I use dried Greek oregano.  The flavor is superior!

Hi, thank you for sharing. We used chicken breast fillets and I added smoked paprika as well. My husband cooked them on the BBQ and he can't stop raving about them! He keeps saying it's because he cooked them! 🤣 Umm well maybe but I think the marinade is what gives it so much flavour!😍Will be my go to recipe for chicken! 😋

Peri-Peri Style Chicken Burgers

chicken breasts, halved lengthways (to make 4 cutlets)

brioche rolls

cheese

Chilli mayo, to serve (see note 1)

tbsp sweet paprika

onion powder

Place the chicken in a medium-sized bowl along with the marinade ingredients. Use your hands to coat.

Heat a large skillet on medium heat and cook the chicken for 8-10 minutes. Turn once halfway through and add 1/4 cup of water to help loosen the crispy bits. Rest for 2-3 minutes before serving.

Serve the brioche buns topped with coleslaw, cooked chicken, sliced cheese and chilli mayonnaise.

Our fam love a quick and healthy burger and these are great. Very tasty!

Our go-to chicken burger recipe. Absolutely delicious!

I’ve made this over and over and every time I’m reminded of how much I love it!

My Peri Peri Chicken recipe features a homemade peri peri sauce. It can be baked or grilled, and tastes even better than Nando&#x27;s!

Peri Peri Chicken

chicken leg quarters (alternately, you can use drumsticks, bone-in thighs

tsp pepper

shallots, chopped

garlic cloves, chopped

red bell pepper, chopped

Thai red bird chilis (see note 1)

bay leaves

tomato paste

1.5 Tbsp white wine vinegar

lemon (rind + juice)

Place all Peri Peri sauce ingredients except olive...

Place all Peri Peri sauce ingredients except olive oil in a blender or food processor. Blend to a fine consistency. Add in olive oil. Blend until the oil is well incorporated and the sauce has a smooth consistency.

Pat the chicken quarters dry and rub them...

Pat the chicken quarters dry and rub them down with salt, paprika and smoked paprika.

Pour peri peri sauce on the chicken, and...

Pour peri peri sauce on the chicken, and rub the marinade all over the chicken. With your fingers, loosen the skin from the chicken and make sure to get the marinade under the skin. Marinate for 4-24 hours (the longer the better).

When ready to roast, preheat the oven to...

When ready to roast, preheat the oven to 400°F.

Cover a sheet pan with aluminum foil for...

Cover a sheet pan with aluminum foil for easy clean up. Place an oven safe wire rack on the sheet pan, and place the chicken quarters, well coated with peri peri sauce, on the wire rack skin side up. Lightly brush olive oil all over them. (Do not discard the remaining peri peri sauce marinade, you will use it later to baste the chicken as well as to make peri peri dipping sauce).

Bake for 30 minutes. Baste the chicken with...

Bake for 30 minutes. Baste the chicken with reserved marinade, then bake for another 30-40 minutes, depending on the size of your chicken pieces, or until the chicken reads 180-185°F on an instant read thermometer. (165°F if cooking chicken breast)

Keep an eye on it towards the end...

Keep an eye on it towards the end of cooking time. If it’s browning too quickly, cover it loosely with foil.

If necessary, you can also broil the chicken...

If necessary, you can also broil the chicken for more brown and crispy skin. Remove the chicken from the oven and let rest for 10-15 minutes before serving. Serve it with Peri Peri Dipping sauce.

Top 8 peri peri chicken recipes from across the web

The most viewed peri peri chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nando's Peri Peri Chicken Recipe

Creamy peri peri chicken pasta

Portuguese Peri Peri Chicken

Quick and Easy Peri Peri Chicken Br...

Peri Peri Chicken Thighs Recipe (Ov...

Marinated Peri Peri Chicken Thighs ...

Peri-Peri Style Chicken Burgers

Peri Peri Chicken

Top 8 peri peri chicken recipes from across the web

The most viewed peri peri chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nando's Peri Peri Chicken Recipe

Creamy peri peri chicken pasta

Portuguese Peri Peri Chicken

Quick and Easy Peri Peri Chicken Br...

Peri Peri Chicken Thighs Recipe (Ov...

Marinated Peri Peri Chicken Thighs ...

Peri-Peri Style Chicken Burgers

Peri Peri Chicken

The most viewed peri peri chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine