How to Make Nando's Copycat Peri Peri Chicken | African-Style Spicy Roast Chicken Recipe

peri peri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control spice levels and reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical than breasts.

Prepare the peri peri sauce by blending 1 whole yellow onion, 1 whole red bell pepper, 4 Thai bird's eye chilis (de-seeded), 2 stalks of parsley, 5 cloves of garlic, 1 teaspoon black pepper, 1 and 1/2 teaspoons salt, 1 and 1/2 teaspoons oregano, 1 and 1/2 teaspoons paprika, 2 pieces of bay leaves, juice of 2 lemons, and 2 tablespoons olive oil in a food processor or blender.

Marinate the chicken (1 whole chicken weighing approximately 1 kg) by rubbing 1 and 1/2 teaspoons of salt all over it, then pour half of the peri peri sauce over the chicken, rubbing it in and also putting some inside the cavity. Marinate for at least 2 hours, preferably overnight.

Preheat the oven to 200°C for 30 minutes.

Remove the chicken from the marinade, drip off excess sauce, and tie the legs together with a knot.

Wrap the wing tips of the chicken with aluminum foil to prevent burning.

Roast the chicken in the preheated oven at 200°C for 40 minutes, basting with the marinade every 10 to 12 minutes.

Prepare vegetables by cutting 4 large potatoes in halves (skin on), cutting 1 corn into 3 pieces, cutting 1 large carrot into chunks, and slicing the top off 1 garlic bulb. Mix with 20g of room temperature butter and 1 teaspoon of salt.

After 10 minutes of roasting, baste the chicken and then add the prepared vegetables around the chicken.

Continue roasting for another 10 minutes, basting the chicken again.

After 40 minutes, check the chicken and if desired, increase the temperature to 220°C for the last 10 minutes to brown the potatoes and carrots.

Let the chicken rest for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens