Peri Peri Chicken

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    3hrs 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    631
based on 5 ratings

Bring your favourite Nando's chicken to the table with this Portuguese BBQ Peri Peri Chicken Recipe! AN ORIGINAL CAFE DELITES RECIPE, INSPIRED BY NANDO'S BBQ CHICKEN AND MARINADE!

Inspired by: https://cafedelites.com/portuguese-bbq-peri-peri-chicken-homemade-nandos-recipe/

recipe updated 17 Dec 2021

Ingredients

  • Garlic icon
    Garlic
    2 tablespoons
  • Black pepper icon
    Black pepper
    as needed
  • Whole chicken icon
    Whole chicken
    1.8 kg
  • Vegetable oil icon
    Vegetable oil
    120 ml
  • Barbecue sauce icon
    Barbecue sauce
    80 ml
  • Worcestershire sauce icon
    Worcestershire sauce
    3 tablespoons
  • Onion powder icon
    Onion powder
    1 tablespoon
  • Lemon juice icon
    Lemon juice
    2 teaspoons
  • Yellow mustard icon
    Yellow mustard
    1 teaspoon
  • Salt icon
    Salt
    2 teaspoons
  • Sriracha sauce icon
    Sriracha sauce
    4 teaspoons
  • Vegetable oil icon
    Vegetable oil
    4 tablespoons
  • Ear of sweetcorn icon
    Ear of sweetcorn
    6
  • Butter icon
    Butter
    3 teaspoons

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl

Step preview

  1. Mix all of the marinade ingredients (except for the sriracha) together until well combined
  2. Mix in half the sriracha, taste test, and work up from there until reaching your desired level of heat
  3. Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce
  4. Cover with plastic wrap and refrigerate over night if time allows
  5. Pre-heat oven - 250°C, middle rack
  6. Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken
  7. Pour vegetable oil into a clean large cast iron skillet
  8. Heat over medium heat
  9. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned
  10. Flip and sear on the other side for a further 5 minutes
  11. Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken
  12. Use a basting brush to coat evenly
  13. Place the chicken in the preheated oven, and cook for 20 minutes
  14. Reduce heat down to 400°f (200°c)
  15. Roast for a further 35-40 minutes, or until cooked right through to the centre and juices run clear
  16. Once the chicken is done, baste with the pan drippings and serve with any remaining untouched marinade to use as a dipping sauce
  17. Serve with ear of sweetcorn and butter
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