Name: Peri Peri Chicken
Prep time: 5 min
Total time: 3 h 205 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 3 tablespoons Worcestershire sauce; 3 teaspoons Butter; 1.8 kg Whole chicken; 2 teaspoons Lemon juice; 4 tablespoons Vegetable oil; 120 ml Vegetable oil; 1 tablespoon Onion powder; 80 ml Barbecue sauce; 4 teaspoons Sriracha sauce; 6 Ear of corn; as needed Black pepper; 1 teaspoon Yellow mustard; 2 teaspoons Salt; 2 tablespoons Garlic

recipe by Drop https://getdrop.com/

Total Time

3hrs 25mins
Serves

6
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 Dec 17, 2021

Ingredients

Garlic

2 tablespoons
Black pepper

as needed
Whole chicken

1.8 kg
Vegetable oil

120 ml
Barbecue sauce

80 ml
Worcestershire sauce

3 tablespoons
Onion powder

1 tablespoon
Lemon juice

2 teaspoons
Yellow mustard

1 teaspoon
Salt

2 teaspoons
Sriracha sauce

4 teaspoons
Vegetable oil

4 tablespoons
Ear of corn

6
Butter

3 teaspoons

Tools

Oven
Stove
Large cast iron skillet
Medium bowl

Step preview

Mix all of the marinade ingredients (except for the sriracha) together until well combined
Mix in half the sriracha, taste test, and work up from there until reaching your desired level of heat
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
Cover with plastic wrap and refrigerate over night if time allows
Pre-heat oven - 250°C, middle rack
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
Pour vegetable oil into a clean large cast iron skillet
Heat over medium heat
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 brown
Flip and sear on the other side for a further 5 minutes
Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken
Use a basting brush to coat evenly
Place the chicken in the preheated oven, and cook for 20 minutes
Reduce heat down to 400°F (200°C)
Roast for a further 35-40 minutes, or until cooked right through to the center and juices run clear
Once the chicken is done, baste with the pan drippings and serve with any remaining untouched marinade to use as a dipping sauce
Serve with ear of corn and butter

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