Copycat Our take on the Nando's peri-peri chicken
Copycat Nando's peri-peri chicken
Thin chicken thigh fillets charred in a hot pan and basted with a quick blender sauce of chilli, roasted capsicum, garlic and lemon. Tastes like Nando's.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 700 kcal
Ingredients
Method
Blend the chillies, capsicum, garlic, lemon zest and juice, vinegar, paprika, oregano, sugar, salt and 3 tbsp of the oil until smooth. Taste and add more salt or lemon if it needs it.
Lay the thigh fillets between two sheets of baking paper and bash them with a rolling pin to an even 1 cm thickness. Toss with 3 tbsp of the sauce.
Heat the remaining 1 tbsp oil in a large frying pan or chargrill pan over medium-high heat. Add the chicken smooth side down and cook without moving until well charred underneath.
Flip and cook until the other side is charred and the chicken is cooked through, with clear juices and no pink in the thickest part.
Brush 3 tbsp more sauce over the top, flip once more and let it sizzle and catch in the pan, then take it off the heat.
Serve with lemon wedges and the rest of the sauce on the side for dipping.
Tips
- The tang is what makes it taste like the original: lemon plus vinegar plus fresh bird's eye chilli. For a closer match use African bird's eye chillies if you can find them.
- Leftover sauce keeps in a jar in the fridge for a week. It's great on roast potatoes and in wraps.
- Serve with peri-peri chips, a green salad or Portuguese-style rolls to make it a full meal.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
