Last weekend during the Eid holidays we thought we’d try out making Peri-Peri chicken at home to see how close we could come to the Nando’s taste. To be honest it was at least 80% like the ones you get at Nandos. One of the minor things missing was the char that comes from grilling over an open flame but we were using a convection oven so I guess that’s okay.
DIY Peri Peri chicken
Meat: 1 pack Tyson Thighs (it was recommended by a reliable source)
Spice mix: Pepper, Rosemary, Thyme, Garlic powder and Salt
Marination: A mixture of Nando’s Peri-Peri sauce, a dash of light Soy sauce and some Hickory smoke BBQ sauce. ( I used Hickory smoke to try to replicate the flavor from a grill)
Preparation: Marinate the chicken for 24 hours and turn once so that the marinade coats all pieces evenly. Preheat the oven to 220 Celsius and turn on both top and bottom burners. Evenly space the chicken pieces on the wire grill and be sure to place the drip tray beneath it. You can also place some veggies there and they’ll soak up all the juices. Turn off the top burner and place the tray of chicken in the middle rack and set the timer for 50 minutes. After the first 25 minutes baste the pieces with the sauce on both sides and return to the oven.
1. Do not skin the chicken before you grill it. The skin forms a protective layer over the chicken and it stays moist that way. If you dont like the skin you can discard it after the chicken is done.
2. Place the chicken on a wire rack and not on a tray since the rack will allow the circulation of hot air and also prevent the chicken from getting burned on one side.
3. Let the chicken rest for a few minutes before serving
4. Goes best with chilled beer