Easy Peri Peri chicken, just like you get at Nandos. This peri peri chicken recipe can be on the table in under an hour.
Even better, you can prep ahead and just pop it in the oven to cook.
Nandos peri peri chicken
My Nandos chicken fakeaway is delicious and easy to make at home. It can be on the table in under an hour, with just five minutes hands on time.
This peri peri chicken recipe is perfect for when you don’t want to go out, or are trying to save some money. Make your favourite takeaway at home and adapt it exactly to your own taste.
To make this Portuguese peri peri dish, simply marinate the chicken thighs in a mix of store cupboard ingredients and then pop into the oven to cook. Easy and fuss free!
The result is juicy, tender chicken, nicely spiced, with a medium heat and a lingering warmth that doesn’t overpower the palate.
Peri peri chicken is delicious served with homemade Nandos rice. Follow my recipe and it will be ready in the time the chicken takes to cook.
Why you will love this peri peri chicken
- Easy Nandos peri peri chicken at home in less than an hour!
- Everyday ingredients!
- Far cheaper to make it than to order takeout.
- Juicy, tender, perfectly cooked chicken made to suit your taste.
Nandos peri peri chicken ingredients
Chicken thighs – I like the thigh with the bone in and skin on for flavour and juiciness. Choose the cut you like. I always choose free range.
Chilli – Adjust the spice to your taste. I like a mix of a medium-hot flaked chilli and some smoked paprika. Smokey chipotle chilli is also delicious.
Dried herbs – I like a mix of oregano and thyme, but a spoonful of mixed herbs also works well. The cumin adds a layer of earthy flavour. I like to use a little fresh parsley for garnish too.
Limes – Add some juice and zest. You can use lemons if can’t find limes.
Garlic – One or two cloves. You can use garlic powder, but I prefer fresh.
Corn cobs – for that authentic Nandos fakeaway.
When juicing limes, you will get more juice if you first roll them around on the kitchen counter. Roll them under the heel of your hand, with some gentle pressure.
Prep ahead peri peri marinade
A successful marinade needs the heat from the chilli, some smokiness from the smoked paprika, and some acidity from the lime juice (you can also use lemon here), which also helps to tenderise the chicken.
The dried herbs add another layer of flavour, and the optional cumin lends a touch of earthiness.
If you love your peri peri chicken, then make a double batch of the spice and herb mix for this recipe. Keep it in the cupboard for next time and your next batch will be even quicker to make.
Make a double or triple batch, marinate and freeze it. This is an excellent way to make the most of supermarket bargains!
How to make peri peri chicken – step-by-step
Here is the full recipe with step-by-step photos, and hints and tips so you can make it perfectly every time.
Before you start, gather your ingredients!
Step One – Juice one lime. Peel and chop the garlic. Mix together with the rest of the marinade ingredients. Quarter the second lime.
Step Two – Lightly score the chicken skin and place the chicken in an oven dish. Pour over the marinade and rub it in.Cover and marinate in the fridge for at least an hour (up to 24 hours).
You want a bit of space around the chicken to allow it to cook properly, but not so much that all the marinade and juices will evaporate as the chicken cooks.
At this point you can pack the chicken pieces into a plastic box, or ziplock bag and freeze in the marinade.
Step Three – Pre-heat the oven to 200°C (fan 180°C) / 400°F / Gas Mark 4. When the oven is hot, put the dish in the oven and cook for 20 minutes.
Step Four – Take the chicken out of the oven. Add the corn cob pieces, and baste the chicken and corn with the sauce. Add the lime quarters. Return the dish to the oven and cook for a further 20 minutes, until the chicken is done.
How to check chicken is cooked
- Pierce with a skewer to the thickest part. If the chicken is cooked, the juice will run clear.
- Alternatively, use a digital probe thermometer in the thickest part of the meat. When the chicken is cooked, it will read 74°C/165°F.
Step Five – Garnish with some chopped parsley. Serve your peri peri chicken with homemade Nandos rice and an optional dollop of peri peri sauce for extra heat. Pour over the delicious juices from the pan and a squeeze of the roast lime.
Peri peri chicken – Hints & Tips
- For the juiciest chicken, choose thighs with the skin and bone intact.
- Adjust the spices to suit your taste.
- For extra smokiness add few drops of liquid smoke.
- Cook as the directions and finish on a griddle pan or BBQ for flame grilled peri peri chicken.
More Chicken Recipes
More Easy Rice Dishes
Nandos Peri Peri Chicken
- 1 clove garlic
- 2 limes
- 1 tbs olive oil (ideally extra virgin)
- 1 tsp flaked chilli (or more to taste)
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp ground cumin
- 4 chicken thighs (bone in, skin on)
- 2 corn cobs (cut in half)
- Juice the lime. Peel and chop the garlic. Mix the lime juice and garlic with the oil, spices and herbs to make a marinade.
- Lightly score the chicken and place in an oven-proof dish. Pour over the marinade and rub it in. Cover and leave in the fridge to marinate for at least an hour. (You can leave it for a whole day if you prefer.) The chicken should have some room in the dish: you don't want all the pieces jammed together, so choose a large enough dish.
- Pre-heat the oven to 200°C (fan 180°C) / 400°F / Gas Mark 4. When the oven is hot, cook the chicken for 20 minutes.
- Remove from the oven, and add the corn cobs. Baste the chicken and corn with the sauce. Add the quartered limes, and return the dish to the oven.
- Cook for another 20 minutes until the chicken is done. Check by either piercing with a skewer to see that the juice runs clear, or by using a digital probe thermometer. The chicken is cooked at an internal temperature of 74°C / 165°F.