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 MARINADE
CHICKEN
SERVE / OPTIONAL SIDES
Method
PERI-PERI MARINADE
- 1
Roast and prep red pepper (if using fresh)
If using a fresh red bell pepper, place it over a direct flame or under a hot broiler until the skin is charred and blistered on all sides (about 8–10 minutes). Transfer to a bowl, cover tightly with plastic wrap for 10 minutes to steam, then peel off skin, remove seeds and roughly chop. Alternatively use jarred roasted red peppers, drained.
- 2
Blend marinade
In a blender or food processor combine the birds eye chilies (stemmed), roasted red pepper, garlic cloves, lemon juice, red wine vinegar, smoked paprika, dried oregano, ground cumin, brown sugar, salt, black pepper and 4 tablespoons of the olive oil. Puree until smooth, stopping to scrape down the sides. Taste and adjust seasoning — add more lemon for brightness, sugar to balance heat, or salt as needed.
- 3
Adjust consistency
If the mixture is too thick, stream in the remaining 2 tablespoons of olive oil (or a little water) while blending to reach a spreadable, slightly saucy consistency similar to store-bought peri-peri. The marinade should coat a spoon but still be pourable.
CHICKEN PREP & MARINATING
- 4
Spatchcock the chicken
Place the whole chicken breast-side down on a cutting board. Use kitchen shears or a sharp knife to cut alongside both sides of the backbone and remove it. Press down firmly on the breastbone to flatten the bird. Pat the chicken dry with paper towels.
- 5
Season
Season the chicken lightly all over with the sea salt and black pepper. This helps bring out flavor beneath the marinade.
- 6
Marinate
Reserve about 3 tablespoons of the blended peri-peri sauce for serving. Rub the remaining marinade generously all over the chicken — underside, breast, thighs and under the skin where possible. Place the chicken in a shallow dish or large zip-top bag, cover, and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
GRILLING / OVEN ROASTING
- 7
Prepare grill or oven
If grilling: preheat grill for two-zone cooking — one side medium-high (direct heat) and one side medium-low (indirect). Oil grates. If using oven: preheat to 425°F (220°C) and place a rimmed baking sheet or roasting pan in the oven.
- 8
Start on direct heat
Place the spatchcocked chicken skin-side down over direct medium-high heat for 6–8 minutes to get good color and char, turning occasionally so it doesn’t burn. If using the oven, place skin-side up and roast for 15 minutes to brown.
- 9
Move to indirect heat
Transfer the chicken to indirect heat on the grill (or lower oven temperature to 375°F / 190°C if roasting). Brush with additional reserved peri-peri sauce and continue cooking with lid closed for 20–30 minutes, basting once or twice with reserved sauce, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- 10
Finish (optional char)
If you like extra char, move chicken back to direct heat for 1–2 minutes per side at the end, watching closely to avoid flare-ups. Total cook time will be about 35–50 minutes depending on size and method.
- 11
Rest
Remove chicken from heat and let rest for 10 minutes before carving to allow juices to redistribute.
SERVING
- 12
- 13
