Nando’s Peri-Peri chicken is a mouthwatering culinary delight that hails from the heart of Portuguese-African cuisine. This signature dish has gained worldwide popularity for its unique blend of flavors and fiery spice. What sets Nando’s Peri-Peri chicken apart is the Peri-Peri sauce, a fiery concoction made from the African Bird’s Eye chili, also known as Peri-Peri.
The chicken is marinated in this flavorful sauce, allowing the spices to infuse the meat and create a tantalizing taste sensation. The Peri-Peri sauce strikes a perfect balance between heat and flavor, delivering a fiery kick without overwhelming the palate. It brings a delightful blend of tanginess, smokiness, and citrusy notes to the succulent and tender chicken.
One of the highlights of Nando’s Peri-Peri chicken is the option to choose your desired spice level, ranging from mild to extra hot, catering to individual preferences. It’s a dish that brings together spice enthusiasts and those who prefer milder flavors, ensuring everyone can enjoy this delectable treat.
Nando’s Peri-Peri chicken is typically grilled to perfection, resulting in crispy and slightly charred skin that locks in the juiciness of the meat. Served with a variety of sides, such as spicy rice, coleslaw, or freshly baked Portuguese rolls, it creates a satisfying and memorable dining experience.
With its bold flavors and distinctive spice, Nando’s Peri-Peri chicken has become a global sensation, capturing the hearts and taste buds of food lovers around the world. Whether you’re seeking a fiery kick or a flavorful adventure, this iconic dish is sure to leave a lasting impression.
The complete guide on how to make the delicious Peri-Peri chicken at home
If you’re craving the fiery and flavorful goodness of Nando’s Peri-Peri chicken, you can recreate this delicious dish in the comfort of your own home. The key to making Peri-Peri chicken is the signature Peri-Peri sauce, which is responsible for its distinct taste. Here’s a step-by-step guide on how to make Peri-Peri chicken at home:
For the Peri-Peri sauce
- 10-12 African Bird’s Eye chilies (Peri-Peri chilies), or substitute with any hot chili pepper
- 4 cloves of garlic
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt to taste
For the chicken
- 4 bone-in, skin-on chicken pieces (such as drumsticks or chicken thighs)
- Salt and pepper to season
- Olive oil for brushing
Preparing the Peri-Peri sauce
- Start by soaking the African Bird’s Eye chilies in hot water for about 10 minutes to soften them.
- Once softened, remove the stems from the chilies and roughly chop them.
- In a blender or food processor, combine the chopped chilies, garlic cloves, paprika, dried oregano, lemon juice, red wine vinegar, olive oil, and salt.
- Blend until you achieve a smooth and vibrant sauce. You can try to adjust the taste of the seasoning according to what you like the most.
- Marinating the chicken:
- Place the chicken pieces in a large bowl or zip-top bag and season them generously with salt and pepper.
- Pour half of the Peri-Peri sauce over the chicken, ensuring each piece is well coated. Reserve the remaining sauce for basting and serving.
- Massage the sauce into the chicken, making sure it reaches every nook and cranny. Marinate the chicken for at least 2 hours, or ideally overnight, in the refrigerator to allow the flavors to meld.
- Grilling the chicken:
- Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly hot and ashy.
- Remove the chicken from the marinade, allowing any excess sauce to drip off.
- Brush the grill grates with olive oil to prevent sticking.
- Place the chicken on the grill, skin-side down, and cook for about 6-8 minutes per side, or until the skin is crispy and charred, and the chicken is cooked through. Baste the chicken with the reserved Peri-Peri sauce while grilling to add extra flavor.
- Keep an eye on the chicken to avoid burning. If necessary, move it to a cooler part of the grill or reduce the heat.
- Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s fully cooked.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
- Serving the Peri-Peri chicken:
- Transfer the grilled Peri-Peri chicken to a platter and garnish with fresh herbs like cilantro or parsley for added freshness.
- Serve the remaining Peri-Peri sauce on the side as a dipping sauce or drizzle it over the chicken for extra heat and flavor.
Accompany the Peri-Peri chicken with your favorite sides like grilled vegetables, coleslaw, or Portuguese-style rice to complete the meal.
Now you can enjoy the tantalizing flavors of homemade Peri-Peri chicken! Whether you’re hosting a barbecue or simply indulging in a flavorful dinner, this fiery and succulent dish is sure to impress. Just be prepared for the addictive heat and vibrant taste that Peri-Peri chicken is renowned for.