Nando’s Recipe
Make Nando’s Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peri-Peri Chicken
Peri-Peri Marinade (homemade)
Sides and Finish
Method
Peri-Peri Marinade (homemade)
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Blend marinade
Drain softened dried chilies (reserve soaking liquid). In a blender or food processor combine chilies (drained or fresh), garlic cloves, lemon juice, white wine vinegar, smoked paprika, dried oregano, brown sugar, softened butter, olive oil and 3/4 tsp salt. Add 1–2 tbs of the reserved soaking liquid or plain water to help blend. Process until a fairly smooth, slightly coarse paste forms. Taste and adjust heat (add more chili or some honey for balance).
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Divide marinade
Reserve about half of the blended marinade (approximately 6–7 tbs) for basting during and after cooking; use the remaining portion to marinate the chicken deeply.
Peri-Peri Chicken
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Prepare the chicken
Pat the chicken dry with paper towels. Tuck the wing tips under and tie the legs together with kitchen twine if desired for even cooking. Rub the outside of the chicken with 3 tbs olive oil, 1.5 tsp salt and 1/2 tsp pepper.
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Marinate
Place the chicken in a large bowl or zip-top bag and rub all over with the reserved half of the marinade, making sure to get some under the skin of the breast and thighs by gently loosening skin with your fingers. Marinate at least 2 hours in the refrigerator, ideally overnight for best flavor.
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Bring to room temperature
Remove the chicken from the fridge 30–45 minutes before cooking to come closer to room temperature for even roasting.
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Roast (oven method)
Preheat oven to 425°F (220°C). Place a rack in a roasting pan and set the chicken breast-side up. Roast for 20 minutes, then reduce heat to 375°F (190°C). Baste the chicken with 2–3 tbs of the reserved marinade and continue roasting for another 30–40 minutes, basting every 10–15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total roast time ~50–70 minutes depending on size.
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Alternative: Grill
Preheat a two-zone grill (medium-high on one side, medium on the other). Start chicken skin-side down over indirect heat with the lid closed for 10 minutes to render fat, then move over indirect moderate heat, cover and cook 35–45 minutes, turning once and basting frequently with reserved marinade, until internal temp reaches 165°F (74°C). If you want extra char, finish skin briefly over direct heat 1–2 minutes per side, watching to avoid flare-ups.
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Rest and baste
When cooked, remove chicken to a cutting board and brush with the remaining reserved marinade/basting paste and a little melted butter if desired. Tent loosely with foil and rest 10–15 minutes to let juices redistribute.
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Carve
Carve the chicken into quarters or desired pieces. Serve hot with lemon wedges.
Sides and Finish
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Peri mayo (optional)
For a dipping sauce, mix 1/4 cup mayonnaise with 2–3 tbs of the blended peri-peri marinade or 1–2 tbs to taste; fold in 2 tbs plain yogurt if you prefer a lighter texture. Chill until ready to serve.
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