Peri Peri Chicken
My version of African peri peri sauce, which uses both dried and fresh chiles, is used to make this peri peri chicken. The marinade gives the chicken a gorgeous color and is quite tasty.Peri Peri Chicken
Peri Peri Chicken
The “food wishes” that ask if I can prepare a particular dish from a particular restaurant are the most annoying. “I just had the Chicken Fantasia at Pete’s Eats in Salt Lake City and loved it!” is typically how they begin. Would you kindly demonstrate how to make it for me? “I’d love to, but I can’t since I’ve never been to Pete’s Eats or Salt Lake City aside from a 30-minute bus stop in 1983,” I would reply via email. I wish I could, but I’m unable to.Peri Peri Chicken
Since you can’t have too many fresh ideas, I occasionally use Yelp to check out the restaurant to see what the dish looks like. However, without seeing it in its natural environment, there’s little chance that it will be anywhere close to what the food wisher was hoping for. The reason I’m taking so long is that I’m essentially taking so long to make a recipe for peri-peri chicken.Peri Peri Chicken
Every single request for peri peri chicken I receive, even though I’ve never been to Nando’s, ends with the phrase “just like they do at Nando’s.” Fortunately, peri peri is so well-liked that there are numerous variations, so I ultimately made the decision to forego copying and simply developed my own recipe using these additional sources. I’ll try these when I’m in a place with a Nando’s one day, but for now, I adore the way this turns out, and I sincerely hope you do so soon.Peri Peri Chicken
Ingredients
- Six garlic cloves
- Four red, seeded Fresno chili peppers
- One seeded habanero pepper
- Half a cup of chopped sweet peppers, such as red bell peppers
- One spoonful of paprika-smoked
- One tablespoon of fresh leaves of thyme
- One and a half tablespoons of kosher salt
- One teaspoon of freshly ground black pepper
- One teaspoon of cayenne pepper, ground
- One teaspoon of white sugar
- Half a teaspoon of onion powder
- Half a cup of vegetable oil or mild olive oil
- One-third cup of sherry vinegar
- Two lemons, squeezed
- Four quarters of chicken legs or thighs
- Season chicken with kosher salt according to taste.
Directions
step 1
In a blender, combine the following ingredients: garlic, bell pepper, smoked paprika, thyme, Fresno chili peppers, habanero pepper, kosher salt, black pepper, cayenne pepper, sugar, and onion powder. Add the lemon juice, sherry vinegar, and olive oil; process on high until the marinade is smooth.
step 2
Set a resealable plastic bag in a bowl and pour 3/4 of the marinade into it. Set aside the remainder to serve alongside.
step 3
Make three or four small incisions on the chicken quarters’ skin side. During marinating, this will enable the sauce to seep into the skin. Put the chicken in the bag after seasoning it with kosher salt on both sides. After sealing the lid, toss and massage the chicken until the marinade coats every piece equally. Let marinate for 8 to 24 hours in the fridge.
step 4
Lightly oil the grates of an outdoor charcoal grill and preheat it to medium heat.
step 5
Take the chicken out of the marinade. Using indirect heat, place the skinside down into the heated grill. To prevent coals from becoming overheated, cover them. Cover and cook for approximately 5 minutes, then flip and grill for an additional 10 to 12 minutes. Continue flipping the chicken pieces and brushing them with the marinade you saved if you choose. Depending on the size of the chicken pieces and the temperature of the grill, this process may take up to an hour.
step 6
Serve with the sauce that was set aside.
Cook’s Note:
Another option is to roast the chicken in an oven set to 375 degrees Fahrenheit (180 degrees Celsius). Roast for approximately 45 minutes in a preheated oven, or until the chicken is no longer pink in the middle, the meat is soft, and the juices flow clear.
Peri Peri ChickenÂ
In less than an hour, you can have this simple rendition of Nando’s Peri Peri Chicken on the table. Serve with corn on the cob and my coconut lime rice for a fancy-looking yet incredibly simple meal—I swear I won’t tell!
As you are all aware, I adore a fakeaway! I enjoy re-creating my favorite restaurant and takeaway dishes, adding my own simple twist, and typically making them healthier as well.
For a long time, I’ve wanted to make my own version of Nando’s Peri Peri Chicken, but I’ve just now gotten around to it.And I’m so happy I did!
This Nando’s imitation not only looks amazing, but it also tastes fairly good. I’ll also share a small secret with you.It’s actually quite simple to create!
Simply combine a few basic spices, cover the chicken with them, put it in the oven to do its thing, cook some rice, then put the corn on the same pan as the chicken for the final ten minutes, and voila!
All of this can be completed in less than an hour, and it would make the ideal Saturday night dinner.Actually, it’s so simple that you could finish it in the middle of the week!
Naturally, this Peri Peri Chicken is far less expensive than dining out, and I can assure you that your taste senses will be delighted!
I discovered that adding two tablespoons of chilli flakes to my marinade was the ideal amount to add a mild to medium amount of heat while maintaining a family-friendly taste. However, you are welcome to change the amount of chili to your preferred level.
You can marinade the chicken for five minutes while the oven is heating up, an hour in the refrigerator, or, if you have the time, overnight in the refrigerator. This depends on how much time you have. Even though it only takes a few minutes to marinate, it tastes even better with more time!
In addition to some little corn on the cobs, which the kids adored and which are also incredibly easy to cook because you can just toss them in the same tray as your chicken for the final ten minutes, where they get coated in all that gorgeous peri peri chicken flavor, I served this delicious Peri Peri Chicken with my Coconut Lime Rice, which is incredibly easy to make and pairs so well with the spicy marinade.
Simply cut the corn off the cob after it has cooked and toss it into the marinade if you don’t want to get your hands dirty or if the thought of serving your children corn on the cob covered in marinade makes you feel terrified and horrified.
This recipe is ideal for participating in the most recent #FreeFromGang challenge, #FreeFromHarvest, since it is dairy and gluten free and corn on the cob is currently in season. See the recipes below or follow the #FreeFromHarvest and #FreeFromGang hashtags on social media to see more #FreeFromHarvest recipes!
Peri Peri Chicken
In less than an hour, you can have this simple rendition of Nando’s Peri Peri Chicken on the table. Serve with corn on the cob and my coconut lime rice for a fancy-looking yet incredibly simple meal—I swear I won’t tell! Depending on appetite, it serves four to six people.
