I have been a loyal customer of Nando’s peri-peri chicken and always want to create a homemade version of the Nando’s chicken recipe.
And finally, I have done it!
I want to share how I make it in this article, and all you need are some chilies plus some common ingredients in the kitchen pantry.
Since I live in an apartment, I have to use the grill pan and oven instead of an open fire grill. The result just blew me away!
Let’s get into the details.
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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/nandos-peri-peri-chicken/ )
Ingredients A (for the sauce)
1 red bell pepper (broil)
1 medium-sized onion (roughly chopped) (broil)
5 bird's eye chilies (roughly chopped)*
5 large red chilies (roughly chopped)*
8 cloves garlic
80ml red wine vinegar
30ml lemon juice
2 tsp dried oregano
1 tsp dried rosemary
2 tsp paprika
1.5 tsp salt
1 tsp sugar
1 tsp ground black pepper
Ingredients B (for the sauce)
30ml lemon juice
Zest of one lemon
2 bay leaves
80ml olive oil
Ingredients C (chicken brine)
4 tbsp salt
4 tbsp sugar
1 tsp crushed black pepper
1 liter cold water
1/2 liter hot water
Some ice cubes
Ingredients D (others)
3 chicken hindquarters
Vegetables to grill the chicken
Method
Make the peri-peri sauce
- In a food processor, add ingredients A. Blend until it has no large chunks.
- Pour the puree into a saucepan, add Ingredients B. Mix and simmer for 10 minutes. Stir occasionally to avoid it from sticking and overburn.
- After 10 minutes, remove the bay leaves.
- Add the olive oil, lemon juice, and zest.
- Return the sauce to the food processor and blend until it becomes a smooth sauce.
Brine the chicken
- Dissolve the salt and sugar in hot water in a large container. Add the black pepper, cold water, and - some ice to cool it.
- Place the chicken in the brine and let it sit for half a day or overnight.
Marinate the chicken
- Pat dry the chicken.
- Marinate the chicken with the peri-peri sauce for half a day or overnight.
Cook the chicken
- Remove and place it on a grill pan. Sear on both sides until the charred marks are formed on the surface.
- Place the chicken on an oven rack, and apply more peri-peri sauce on both sides.
- Roast in the preheated oven at 150°C/300°F for 30 minutes or until the internal temperature reaches 70°C/160°F.
- Serve.
#NandoChickenRecipe #PeriPeriChickenRecipe #PeriPeriSauce
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