Nando's Peri-Peri Chicken (Restaurant Copycat)

⏱️ 50 minutes (plus 4-24 hours marinating)👥 4 servings❤️ Taste: 10/10
Nando's Peri-Peri Chicken (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
38g
Carbs
5g
Fiber
1g

Health Benefits

Gut Health6/10
Anti-Inflammatory7/10
Blood Sugar Control9/10

Ingredients

  • •- 2 lbs bone-in, skin-on chicken thighs or drumsticks
  • •- 5-6 fresh peri-peri peppers (or 2½ tbsp peri-peri paste)
  • •- 5 large garlic cloves, finely minced
  • •- ⅓ cup extra virgin olive oil
  • •- 3½ tbsp freshly squeezed lemon juice
  • •- 1½ tsp smoked paprika
  • •- 1 tsp red chili flakes
  • •- 2 bay leaves
  • •- 1½ tsp Worcestershire sauce
  • •- 1 tsp dried oregano
  • •- 1 tsp kosher salt
  • •- ½ tsp freshly ground black pepper

Instructions

  1. 1Blend the peri-peri peppers, minced garlic, olive oil, lemon juice, paprika, chili flakes, Worcestershire sauce, oregano, salt, and black pepper in a food processor until smooth, about 45 seconds to 1 minute. Transfer half of this marinade to a separate container and refrigerate - this reserved portion will be used for basting and serving sauce.
  2. 2Place chicken pieces in a large zip-top bag or shallow glass dish. Pour the remaining marinade over the chicken, add bay leaves, and massage thoroughly to coat every piece. Seal or cover tightly and refrigerate for minimum 4 hours, preferably overnight (up to 24 hours) for maximum flavor penetration.
  3. 3Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. This ensures even cooking throughout.
  4. 4Preheat your grill to medium-high heat (around 400°F). Pat chicken pieces completely dry with paper towels - this critical step ensures proper caramelization and char marks.
  5. 5Place chicken skin-side down on the grill grates. Cook undisturbed until you see deep char marks and the skin releases easily, about 6-8 minutes. Flip chicken pieces and continue grilling the second side for another 6-8 minutes.
  6. 6Brush the reserved marinade generously over the chicken during the last 2-3 minutes of cooking, allowing it to caramelize and create that signature sticky glaze. Continue basting and flipping until internal temperature reaches 165°F when measured with a meat thermometer in the thickest part, avoiding bone.
  7. 7Transfer chicken to a clean platter and let rest for 5 minutes before serving - this allows juices to redistribute throughout the meat. Drizzle any remaining reserved marinade over the top for extra flavor and shine.