Sunday, 4 July 2010

Peri-Peri Chicken recipes like Nandos

 Piri-Piri Chicken Just Like Nandos.

I loved the piri-piri chicken and fries at Nandos, and found this recipe much like Nandos. 

"Piri-Piri ChickenPeri-Peri Chicken,Frango Piri-Piri, and Frango à Cafreal are all basically the same dish: chicken, marinated in a hot chile pepper marinade, then grilled. The dish's Portuguese and African origins are clearly seen in its names. Frango and cafreal (or cafrial) are Portuguese for chicken, and grilled; and piri-piri  -peri are the pan-African words for chile pepper. This dish evolved in Angola and Mozambique (once Portuguese colonies) after Portuguese explorers and settlers brought American chile peppers to Africa. The Portuguese also took the peppers and the cafreal to other parts of the world, notably Goa, India. Spicy-hot Frango Piri-Piri is now so popular in Portugal that it is regarded as a Portuguese dish.
The most basic piri-piri marinade recipe calls for just oil, cayenne pepper or minced fresh hot chile pepper, and salt. Many piri-piri recipes add an acidic liquid (usually lemon or lime juice, or vinegar, or possibly wine or liquor) which adds a tang and tenderizes the chicken. More elaborate versions also include various other flavorings and spices. -- No quantities are given for the ingredients in these recipes: how you make your marinade depends on how much chicken you're cooking and what ingredients you like. (However, as a guide, the ingredients are listed by volume from largest to smallest.)
Here are several delicious traditional sauce recipes that rival those of Nando's any day of the week:
  • Marinade # 1
  • oil (or butter, or bacon grease or similar)
  • cayenne pepper or red pepper; or dried red pepper flakes; or finely chopped hot chile pepper
  • salt

Marinade # 2
  • oil
  • cayenne pepper or red pepper
  • paprika
  • garlic (minced, or powdered)
  • ground ginger
  • salt

Marinade # 3
  • oil
  • vinegar, or cider vinegar
  • cayenne pepper or red pepper; or dried red pepper flakes
  • salt

Marinade # 4
  • oil or butter
  • lemon or lime juice
  • fresh hot chile peppers, minced; or cayenne pepper or red pepper; or dried red pepper flakes
  • garlic, minced
  • parsley, chopped
  • salt

Marinade # 5
  • oil
  • vinegar (red wine vinegar) and/or dry sherry (or cooking wine)
  • fresh hot chile peppers, minced; or dried red pepper flakes
  • garlic, minced
  • black pepper
  • salt

Marinade # 6
  • oil or butter
  • lemon or lime juice
  • fresh hot chile peppers, minced; or cayenne or red pepper
  • garlic, minced
  • ground coriander, ground cinnamon, ground ginger, to taste
  • fresh or dried parsley or oregano, chopped
  • salt

Marinade # 7
  • oil (olive oil)
  • lemon or lime juice -- and/or -- vinegar or cider vinegar
  • fresh hot chile peppers, minced; or cayenne or red pepper
  • garlic, minced
  • bitters (Angostura bitters® or similar)
  • paprika
  • salt

Cooking Instructions
  • Prepare your choice of marinade, or invent your own, by grinding and mixing all of the ingredients (except the chicken) in a glass bowl. For a milder flavor substitute paprika for cayenne pepper. Some recipes call for bay leaf, marjoram, raisins, tarragon, thyme, or tomato paste. Some cooks like to let the marinade "age" for a day or two (in the refrigerator) to allow the flavor to develop.
  • Rub the chicken all over with the marinade (inside and out if using a whole chicken). Allow the chicken to marinate for at least an hour, overnight if possible. Save the remaining marinade after the chicken is done marinating.
  • Cook the chicken on an outdoor or broil it in the oven. Depending on your preference, foil wrap or a rotisserie may be used for a whole chicken. As it cooks, turn the chicken and baste it with the remaining marinade, making sure the marinade is completely cooked after the last basting. Remove the chicken from the grill or roasting pan with a clean fork (not one that came into contact with the uncooked marinade).
  • Serve with additional hot sauce (but not the marinade that was used with the raw chicken), rice, bread, or roasted potatoes, and chilled fruit.
One authentic African method is to "butterfly" a whole chicken, i.e., split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces; then flatten it by hitting it with a mallet or sturdy bottle; then coat the chicken with a marinade like # 1 and let it marinate for a few hours before grilling.
These marinades also work well with fish or shrimp."
Thank you to

You might be interested in this piece of mine, on the best stocks at the moment. Kentucky Fried Chicken is one of them, because it is immensely popular in China.


  1. thanks for sharing this yummy recipes.

  2. Anita:

    Here is the authentic peri-peri receipe which we follow from africa given to me by fellow portugese mates from angola/mozambique known in this part of the world as Mama Rahim's receipe.

    Assuming 12 chicken legs:
    The marinade is made up of the following:
    2 fresh limes - squeezed and pulp included.
    1 tablespoon salt
    2 teaspoons of paprika powder
    1 tablespoon of bird's eye chilli (alternatively, use dried thai chilli from chinese stores crushed).
    2 tablespoons of vegetable oil
    2 tablespoons of vinegar (white)
    1 tablespoon of crushed coriander seeds (powder)
    1 tablespoon of crushed garlic

    Mix completely until marinade is consistent. Then add the chicken pieces. Leave at least 12 hours - that is the key.

    Then on hot fire grill these chicken pieces; coating with the marinade at times to keep moist.

    Mama rahim's marinade matches Nandos if not better.... SA folks here swear by it.

  3. I tried this recipe the other day and it is excellent! I partially roasted the chicken in the oven first and then fire roasted on the Green Egg. It tasted just like Nando's! I will definitely make this again.

  4. Vas, which version did you try? Thanks!