Peri Peri Chicken (Nando’s-Style)
Bold, smoky, and unapologetically fiery, this Nando's-style Peri Peri Chicken is marinated in a from-scratch chili sauce built on charred peppers, roasted garlic, and bright lemon, then cooked to juicy, charred perfection.
Ingredients
Chicken
- 4 chicken quarters skin-on or skinless
- 1 ½ teaspoon salt
Peri Peri Sauce
- 1 large red bell pepper
- 15-20 bird’s eye chilies adjust to preference
- 10-12 garlic cloves peeled
- 1 small yellow onion peeled
- 1½ lemon's juice
- 2 tablespoon white vinegar
- 1 teaspoon cayenne pepper
- 2 teaspoon smoked paprika
- 1 teaspoon red chili powder or regular paprika for mild spice
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 tablespoon oil
Finishing Sauce
- Reserved peri peri sauce from above
- 1-2 tablespoon olive oil
- ¼ cup water
- Pinch salt
Instructions
- Lightly roast the whole chilies without stems, halved onion, garlic cloves, and seeded bell pepper in a dry pan or air fryer until slightly blistered with light char. Air fry at 200°C (390°F) for 10-12 mins, or roast in the oven at the same temperature for 15–18 minutes. Remove the garlic earlier once lightly golden to prevent bitterness.
- Score the chicken and season with 1½ teaspoon of the salt, rubbing it well into the cuts.
- Add the roasted vegetables, lemon juice, vinegar, cayenne, smoked paprika, red chili powder, cumin, remaining 1 teaspoon salt, and oil to a blender. Blend until smooth. Add 1–2 tablespoon water only if needed to help it blend; the sauce should be thick and coating, not watery.
- Coat the chicken thoroughly with ¾ cup of this peri peri sauce, reserve the remaining sauce separately for finishing. Marinate for at least 4 hours, or overnight for best flavor.
- Place the chicken in the air fryer in a single layer. Air fry at 355°F (180°C) for 20 minutes, flipping 2-3 times. Baste with any marinade left in the mixing bowl at each flip.
- Increase the temperature to 390°F (200°C) and cook for another 8–10 minutes, flipping halfway, until cooked through with lightly charred edges.
- For oven cooking, roast at 400°F (200°C) for 35–45 minutes until cooked through and the skin is crisp. Broil for a few minutes at the end for light charring.
- For grilling, cook over medium-high heat for 30–35 minutes, turning every 8–10 minutes and basting with the leftover marinade from the bowl at each turn. Move to indirect heat if the chicken chars too quickly before it's cooked through.
- While the chicken cooks, add the reserved sauce to a small pan with 1 tablespoon olive oil, pinch salt and ¼ cup of water to loosen. Simmer gently for 3–5 minutes on low heat until smooth and slightly thickened.
- Brush the cooked chicken with the sauce while hot and serve the remaining sauce on the side. Garnish with chopped cilantro.
Video
Notes
- Spice Level: This recipe is quite hot. Reduce the bird's eye chilies to 8–10 for medium heat, or swap them for red Fresno chilies for a milder version.
- Chicken Temperature: The chicken is cooked through when the internal temperature reaches 165°F (74°C) at the thickest part. This is the most reliable way to check doneness than going by time alone.
- Thick Sauce is Key: Don't be tempted to add too much water when blending. The sauce should be thick enough to coat and cling to the chicken, not runny.
- Charring is Flavor: Don't be alarmed by the dark edges on the chicken. That char is what gives it the authentic peri peri character. As long as the inside is cooked through, you're good.
Nutrition
Calories: 461kcalCarbohydrates: 12gProtein: 25gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 142mgSodium: 1580mgPotassium: 561mgFiber: 3gSugar: 4gVitamin A: 2042IUVitamin C: 91mgCalcium: 55mgIron: 2mg
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