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Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Look, I know that’s a bold claim. Nando’s has a loyal fanbase, a global empire, and a very devoted following. But hear me out — when you make this peri peri chicken at home, with a proper marinade, a dry brine, and a real peri peri sauce blended from scratch, you’re going to taste the difference. And you’re going to agree.
This is a full spread, too. We’re not just talking chicken. We’re talking spicy rice, marinated olives, and coleslaw on the side. It’s a whole meal, and it’s going to be incredible. Let’s get into it.
What You’ll Need
For the Chicken:
- 1 whole chicken (or legs, thighs — whatever parts you prefer)
- Salt and black pepper (for the dry brine)
For the Peri Peri Marinade:
- 1 small onion
- A few garlic cloves
- Fresh lemon zest
- 1 whole lemon, peeled
- Bird’s eye chillies (this is the key ingredient — don’t skip it)
- Serrano chillies
- Tomato paste
- Paprika powder
- Oregano (or rosemary)
- A touch of sugar
- Salt
- A pinch of citric acid
- Distilled vinegar
- A splash of water
- A good drizzle of oil
For the Spicy Rice:
- Basmati rice (soaked and cleaned)
- Onions, thinly sliced
- Garlic, finely chopped
- Tomatoes, roughly chopped
- Mixed peppers, chopped
- Whole chillies
- Red chilli, cumin, paprika, turmeric
- Salt
- Oil and water
For the Marinated Olives:
- Olives
- Fresh coriander and chives, finely chopped
- Olive oil
- A light touch of harissa
- A light touch of honey
Step 1: Prep and Dry Brine the Chicken
Start with your chicken. If you’re using a whole bird, flip it over so the breast side is facing down. Cut straight through the middle — you can remove the backbone if you like, but it’s not essential. Just cut through and open it up flat, pressing it down with your hand. This is called spatchcocking, and it helps the chicken cook faster and more evenly.
Now season it well with a good touch of salt and black pepper. Use your hands and really massage that in — and make sure you get some seasoning under the skin too. That’s where the flavor really locks in.
Once seasoned, put the chicken in the fridge to dry brine for a few hours. This step is not optional if you want maximum flavor. The salt draws out just enough moisture, then gets reabsorbed into the meat, seasoning it from the inside out. It makes a real difference.
Step 2: Make the Peri Peri Marinade
This is where the magic happens.
Into a blender, add: small onion, garlic, fresh lemon zest, and a whole peeled lemon. Now for the chillies — you need bird’s eye chillies. This is non-negotiable. It’s the heart of any real peri peri sauce. Add some serrano chillies alongside for extra depth and heat.
Then in goes the tomato paste (for depth and body), paprika powder, oregano or rosemary, a touch of sugar to balance the heat, salt, a pinch of citric acid, a splash of distilled vinegar, a little water, and a good drizzle of oil.
Blend it all until completely smooth.
Give it a taste. It should hit you with heat, tang, a hint of sweetness, and that unmistakable peri peri aroma. If it doesn’t make you want to dip your finger in again — you’ve done something wrong.
Pro tip: This marinade makes enough for two chickens. Save half for another day — it keeps well in the fridge and is brilliant on pretty much everything.
Step 3: Marinate and Grill the Chicken
Pull your brined chicken out of the fridge and place it in a bowl. Pour over a generous amount of the peri peri marinade. Put on a glove (trust me, you don’t want to handle bird’s eye chillies bare-handed and then rub your eye), and give the chicken a thorough, all-over massage.
Get that marinade everywhere — and especially under the skin. You want every bit of that chicken coated.
If you have the time, let it marinate for at least an hour. The longer, the better.
When you’re ready to cook, heat up a grill pan over medium-high heat and add a touch of oil, spreading it around with a kitchen towel so nothing sticks. Once the pan is nice and hot, place the chicken in breast side down.
Grill for two minutes on each side. You’re not trying to cook it through here — you’re after those beautiful grill marks and that charred, smoky flavor that makes peri peri chicken look and taste the part. Press it down to make sure the whole surface is touching the pan.
Once grilled on both sides, remove the chicken into a bowl and pour over the rest of the marinade. Give it another good mix — you’re using the marinade twice, and every bit counts.
Step 4: Roast It in the Oven
Transfer the chicken onto a baking tray. Cover the top with foil to help it cook through without drying out.
- First: Cook in a preheated oven at 230°C for 15 minutes
- Then: Turn the temperature down to 210°C and cook for a further hour
About halfway through, check on it and spoon some of those beautiful pan juices back over the top to keep the chicken moist and glossy.
When it comes out of the oven, it should look stunning — deep, caramelized color, sticky marinade, and the smell filling the whole kitchen.
Step 5: Make the Spicy Rice
While the chicken is in the oven, get the rice going.
Heat oil in a pan over medium-high heat. Once the oil is hot, in with your thinly sliced onions. Cook them until softened and lightly golden — don’t rush this.
Add the finely chopped garlic and a tiny splash of water to stop it burning. Cook out the rawness.
Now add your chopped tomatoes. Cover and let them soften for a few minutes. Then in with the mixed peppers and whole chillies, sautéing briefly.
Now it’s spice time: red chilli, cumin, paprika, and turmeric, plus a good amount of salt. Mix everything well and let those spices toast slightly — add a splash of water if needed to stop them sticking.
Pour in water, stir, and bring to a simmer. When it’s simmering, add your soaked and cleaned basmati rice. Give it a stir and let it cook until most of the water has absorbed but there’s still a little visible on the surface.
At that point, turn the heat to low, place a clean kitchen cloth over the pot, then put the lid on top of that. Let it steam on low for 13 to 15 minutes. The cloth absorbs excess steam and gives you perfectly fluffy, separate grains every time.
When done, turn off the heat, lift the lid, and fluff gently. Finish with fresh chives and a squeeze of lemon juice.
Step 6: Make the Marinated Olives
These little olives are a game-changer as a side. Into a bowl, add your olives, finely chopped coriander and chives, a drizzle of olive oil, a touch of harissa, and a touch of honey.
Mix it all together.
Sweet. Spicy. Tangy. Herby. They sound simple but they absolutely steal the show.
Plate It Up
Slice or quarter the chicken and plate it up alongside a generous scoop of spicy rice, a spoonful of those marinated olives, and a side of coleslaw.
The rice has warmth and fragrance. The olives bring something sweet and punchy. The coleslaw cools everything down. And the chicken — that sticky, smoky, fiery, deeply flavored peri peri chicken — ties it all together.
First Bite
The rice has a gentle kick and beautiful depth from all those spices. The olives are sweet, tangy, and just a little spicy — honestly, they could be a dish on their own. And the chicken? Juicy, deeply flavored, charred at the edges, with that signature peri peri heat that builds slowly and satisfyingly.
Sincere apologies to Nando’s. This is better.
A Few Tips Before You Start
- Don’t skip the dry brine. A few hours in the fridge with just salt and pepper transforms the texture and flavor of the chicken dramatically.
- Bird’s eye chillies are non-negotiable. They’re what gives peri peri its distinctive flavor. Serrano alone won’t cut it.
- Use the marinade twice — once before grilling, once before the oven. Double the flavor.
- The kitchen cloth trick for rice is one of the best things you can do for fluffy basmati. Don’t skip it.
Make this for yourself. Make it for your family. Make it on a weekend when you want to put in the effort and be rewarded for it. This is the kind of meal that people remember.
Enjoy!
