One of our favorite places to eat in Britain is Nando’s Peri-Peri Chicken. It’s amazing spicy chicken, grilled and marinated in delicious peri-peri sauce and served with amazing chips (fries).
We’re lucky that we actually now have Nando’s here in Chicago, but because of Covid, it’s been quite a long time since we were able to go – and even longer since we were able to have it in Britain.
So, I’ve learned how to make it myself at home, and I think I finally got it mostly right. I thought I would put together the steps for those who have also been missing their ‘cheeky Nando’s.’
This is the most critical part and took the longest to get right. First, you need fresh, raw and unfrozen chicken. I recommend bone-in/split chicken breasts. I’ve done this with boneless, but they cook too fast, and the flavor isn’t as good. This is for making 4 split breasts in one go.
Step 1. Buy Nando’s Peri-Peri sauce.
You can buy this on Amazon these days, and you can also find it in Whole Foods, and probably elsewhere. You can also order it directly from Britain from the British Corner Shop. You can get whatever hotness level you like or flavor. I like it HOT – so get the hot sauce (but not the extra hot).
Step 2. Marinate
Put the unfrozen breasts in a freezer bag and put in the whole bottle of Nando’s Peri-Peri sauce (9oz bottle). Then fill the bottle with water, and pour that in as well. This dilutes it a bit and takes the heat down a small notch (you don’t have to do this). I recommend doing it a full 24 hours before you intend to cook. You can do it the day of and let it marinate all day, but more is better. Keep it in the fridge if you opt for 24 hours.
Step 3. Grill
I use a propane grill setup. Get it to it’s highest heat, then put the breasts on, then lower the heat to the low setting.
Step 4. Turn and Baste
Baste the breasts as soon as you put them on, and then every fifteen minutes turn the chicken and baste again. Let that chicken drink up that delicious peri-peri sauce.
Step 5. Cook to temperature
It should take about 45 minutes to an hour. I like the skin to get a little crispy as that’s how it is in the restaurant.
Eat and enjoy!
The chips at Nando’s are almost as good as the chicken. I can’t really find the same exact kind of chips, though, you could make your own if you’re willing to deep fry. For health reasons, I’m not allowed to own a deep fryer.
I recommend the steak fries from Whole Foods; they’re ‘clean’ and pure chips and the closest thing to ‘chunky’ chips you can get in the USA. They’re very good (and hard to find lately). If you can’t get those, than any steak fry or thick fry will do.
The Cucumber Salad
Mrs Anglotopia’s favorite side at Nando’s is the Cucumber Salad (which is seasonal). Being the even resourceful wonderful woman that she is, she developed her own Nando’s Cucumber Salad recipe. She has kindly typed it up and has given me permission to use it.
Makes 4 servings
Prep time 1 hour (mostly time to marinate)
- 2 cucumbers seeded and cut into thin half-rounds
- 1 red onion finely sliced into half rounds
- 2 tbs. poppy seeds.
- 1/3c. white wine vinegar
- 1/4 c. vegetable oil
- 1 tbs. honey
- pinch of salt and pepper
Whisk the vinegar, oil and honey, salt and pepper in a large bowl. Thinly slice cucumbers and onions and put into the bowl with the vinegar mixture. Toss the onions and cucumber in the vinaigrette. Sprinkle poppy seeds and toss again. Set aside and let it rest for 45minutes – 1 hour.
So, there you have it. The best way to have yourself a cheeky Nando’s at home. Enjoy!