Tag Archives: African

Nando’s Peri-Peri Chicken

Nando's Peri-Peri Chicken

  • Servings: 6
  • Difficulty: easy
  • Print

Nando’s Peri-Peri Chicken

I was in London the other week and spent the week around the Financial District on Canary Wharf. I flew all night and arrived mid-day. By the time I made it to my hotel it was late afternoon and I wanted to grab a quick bite before putting in a little work and getting an early night sleep to adjust to the time zone. So while wandering around, I happened into an area near the tube stop that had several places to eat. I looked for the place with the longest lines and ended up at Nando’s. It’s apparently a European chain which serves peri-peri chicken which is a spicy African chicken that is coated in peppers and spices. It’s in the wheelhouse of Jamaica’s jerk chicken. You know that heat that makes your eyes sweat a bit but you can’t stop eating it?

I made a mental note to try to replicate it at home so poke around for some recipes and came across one from SkinnyMS blog. I used her recipe as a starting point and adjusted it to my taste. I used bone-in chicken breast and thighs. Looking back, I will opt to go with a thinner breast without the bone so that the flavor is more intense. The breasts I picked up were roided up or unnatural. So while juicy, much of the flavor never penetrated all the way through the bird despite the 24hrs marinade.

I also put my chicken on a rack with potatoes and chicken skin below to allow the potatoes to cook in the chicken fat along with the chicken drippings from above. I also cooked up some rice to go along with the chicken and potatoes.

Adapted from SkinnyMS
Ingredients:
4 bone-in Chicken Thighs
2 bone-in Chicken breast
1 tablespoon olive oil
1/2 cup lemon juice
4 tablespoons white vinegar
4 bird’s eye chilis or red Thai chilis
1 jalapeno diced
1 red bell pepper, chopped
4 cloves of garlic, minced
1 tbs paprika
1 tsp oregano
2 tsp Kosher Salt and Black Pepper

Directions
Prep: Add the ingredients into a food processor or blender and create a paste. Add about 3/4 of the paste to the chicken and rub it in until fully coated. Place the coated chicken in a large ziplock bag or covered bowl and marinate overnight.

1. Preheat your oven to 425 degrees and place your chicken on a rack with foil underneath to collect the drippings. Bake for 40 minutes total or until chicken is done turning it over midway through the cook.