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Restaurants›Nando's Waterloo›Grilled Chicken Burger Recipe

Grilled Chicken Burger Recipe

Name: Nando's Waterloos Grilled Chicken Burger Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Portuguese
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice; 1 cup ripe tomatoes, finely diced; 0.25 cup red onion, very finely chopped; 2 tbs fresh parsley, chopped; 1 piece red chili (or 1 tsp chili flakes); 1 tsp smoked PERi‑PERi sauce (or hot sauce); 1 tbs olive oil; 1 tsp red wine vinegar; 0.5 tsp salt; 0.5 cup mayonnaise; 1 tsp lemon zest; 1 tsp lemon juice; 1 tbs fresh parsley, chopped; 1 tsp fresh chives, chopped; 0.25 tsp salt; 0.25 tsp black pepper; 2 pieces Portuguese rolls (rustic); 4 pieces lettuce leaves; 1 piece tomato, sliced; 1 tsp butter or oil for toasting

Inspired by Nando's Waterloo

Time40m

Serves2

Chicken breast grilled in your favourite spice. Served in our rustic Portuguese roll with PERi-tomato relish, Lemon & Herb mayo, lettuce and tomato.

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Ingredients

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Chicken & Marinade

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

PERi‑tomato Relish

1 cup ripe tomatoes, finely diced

1/4 cup red onion, very finely chopped

2 tbs Fresh parsley, chopped

1 piece red chili (or 1 tsp chili flakes)

1 tsp smoked PERi‑PERi sauce (or hot sauce)

1 tbs olive oil

1 tsp red wine vinegar

1/2 tsp Celtic sea salt

Lemon & Herb Mayo

1/2 cup Mayonnaise

1 tsp Lemon zest

1 tsp ReaLemon lemon juice

1 tbs Fresh parsley, chopped

1 tsp fresh chives, chopped

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Extras

2 pieces Portuguese rolls (rustic)

4 pieces Lettuce leaves

1 piece tomato, sliced

1 tsp butter or oil for toasting

Method

Chicken & Marinade

Prepare and flatten

If chicken breasts are thick, butterfly or lightly pound to an even thickness (about 1/2 inch / 1.2 cm) so they cook evenly.

In a shallow bowl or zip-top bag combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper and lemon juice. Stir or shake to combine.

Add the chicken breasts to the marinade, ensuring each piece is well coated. Marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat a grill or grill pan to medium‑high heat (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the juices run clear. Remove from grill and rest for 5 minutes before assembling.

PERi‑tomato Relish

While the chicken marinates, combine the diced tomatoes, finely chopped red onion, chopped parsley and finely chopped red chili (or chili flakes) in a bowl.

Add smoked PERi‑PERi sauce, olive oil, red wine vinegar and salt; mix gently. Taste and adjust salt or PERi‑PERi to your heat preference. Let the relish sit for at least 10 minutes so flavors meld.

Lemon & Herb Mayo

In a small bowl mix the mayonnaise, lemon zest, lemon juice, chopped parsley, chopped chives, salt and black pepper until smooth. Refrigerate until ready to use.

Assembly & Extras

Slice the Portuguese rolls horizontally. Lightly butter or brush with oil and toast cut sides on the grill or in a skillet until golden, about 1–2 minutes.

Spread about 1–2 tablespoons of Lemon & Herb mayo on the top or bottom half of each roll.

Place a lettuce leaf on the bottom bun, add a grilled chicken breast, top with 2–3 tablespoons PERi‑tomato relish and 2–3 slices of tomato.

Close the burger with the top roll, press gently and serve immediately. Optionally serve with fries or a side salad.