NANDO’S PERI PERI CHICKEN

Juicy succulent marinated chicken with that hot punch of Nando’s Portuguese Peri Peri sauce and spices, the flavour is ramped up further with a smokey charr from the cooking, eat with sides of charred corn on the cob, slaw, french fries and a Peri Peri mayonnaise dip, OR stuff into a buttered toasted brioche bun loaded with crispy iceberg lettuce and Peri Peri mayonaise, every bite is heavenly.

Marinating time 1 hr - 24 hrs / Cooking time 20 minutes

Ingredients

(serves 4 + leftovers)

Peri Peri Chicken

4 chicken thighs skin on bone in

4 chicken breasts

1 x 260g bottle Nando’s Peri Peri marinade

Peri Peri Rub

2 tbsp light brown sugar

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp sweet paprika

1 tbsp ground coriander

1 tbsp sea salt

1 tbsp dried oregano 

1 tbsp dried parsley

1 tsp smoked paprika 

1 tsp ground ginger

1 tsp ground cardamom 

1 tsp cayenne pepper

Combine all the ingredients and store in a air tight container.

Rub 2 tablespoons of the Peri Peri spice rub all over the chicken, place in a bowl and pour over the Nando’s marinade, pop a lid on and leave to marinate for minimum of 30 minutes and up to 24 hours in the fridge.

Pre-heat your oven to 180 C /  356 F.

Line a baking tray with parchment paper, lay the chicken skin side up on the tray and pour all the marinade over the chicken.  Pop in the oven for 18 minutes, baste the marinade over the chicken every 5 minutes.

Remove from the oven and leave to rest for 3 minutes before serving, scoop up and marinade from the tray and spoon over the chicken.

Enjoy.