Piri Piri Chicken Recipe: Nandos Style!

piri piri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control spice levels and ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Cilantro provides a fresh flavor while dried herbs are more economical.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable than breasts.

Make the marinade by blending oil, salt, lemon juice, garlic, thyme, and dried peri-peri peppers until it reaches a mayonnaise-like texture.

Set the marinade aside and prepare the chicken by spatchcocking it.

Cut along the spine of the chicken to remove the backbone, using a sharp knife and applying force as needed.

Open the chicken and cut through the cartilage to remove the breastplate bone.

Pry away the bone or use the knife to assist in removal, ensuring the chicken is fully spatchcocked.

Poke holes in the chicken meat to help the marinade absorb better.

Apply the marinade to the backside of the chicken first, massaging it into the meat.

Turn the chicken over and repeat the process on the other side with the marinade.

Preheat the oven to 180 degrees Celsius for cooking the chicken or prepare the barbecue.

Cook the chicken in the oven for 50 minutes for a small to medium chicken, or 1 hour for a large chicken.

Clean the barbecue grill with half an onion to prevent sticking and prepare for cooking.

Place the chicken on the barbecue and close the lid.

After 25 minutes, flip the chicken to avoid burning the skin.

Grill the chicken skin-side down for a short time before flipping it back to finish cooking.

Cook for another 25 minutes with the skin facing up.

Check the chicken for doneness by cutting near the bone to ensure it's cooked through without being dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary