Spicy Portuguese-style peri peri chicken inspired by Nando's, marinated in a flavorful sauce with BBQ sauce, garlic, and sriracha, then grilled or roasted to perfection with corn on the cob.
portuguese
african
Nutrition
High in protein from chicken with moderate fat content from oil and skin, providing essential nutrients but relatively high in sodium from sauces and seasonings.
| Calories | 475 kcal |
| Energy | 1988 kJ |
| Protein | 48 g |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 14 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 142 mg |
| Carbohydrate | 21 g |
| Sugars | 14 g |
| Dietary Fibre | 3 g |
| Sodium | 708 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerbbqmain coursegrillingoven and roastingfamily friendly
Portuguese BBQ Peri Peri Chicken (Homemade Nandos Recipe)
Cafe Delites (Karina Carrel)
6
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For The Marinade:
Chicken:
Corn (OPTIONAL):
Equipment
Aluminum Foil
Plastic wrap
BBQ grill
Basting brush
Oven-proof pan or skillet
Instructions
1
Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).
2
Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.)
3
FOR THE OVEN:
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
4
Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken. (I find 20 minutes plenty of time. Don't leave it any longer than half an hour at room temperature.)
5
Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for a further 5 minutes.
6
Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
7
Place the chicken in the preheated oven, and cook for 20 minutes. Reduce heat down to 400°F (200°C) and roast for a further 35-40 minutes, or until cooked right through to the centre and juices run clear.
8
(If serving with the corn: completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). If your pan is too small, arrange them on another pan. They only need 30-35 minutes of cooking time.) Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).
9
Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.
10
Serve with the corn!
11
FOR THE BBQ:
Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
12
Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.
Portuguese BBQ Peri Peri Chicken (Homemade Nandos Recipe)
Cafe Delites (Karina Carrel)
6
servings
0
per serve
0
minutes
Spicy Portuguese-style peri peri chicken inspired by Nando's, marinated in a flavorful sauce with BBQ sauce, garlic, and sriracha, then grilled or roasted to perfection with corn on the cob.
portuguese
african
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For The Marinade:
Chicken:
Corn (OPTIONAL):
Equipment
Aluminum Foil
Plastic wrap
BBQ grill
Basting brush
Oven-proof pan or skillet
Instructions
1
Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).
2
Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.)
3
FOR THE OVEN:
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
4
Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken. (I find 20 minutes plenty of time. Don't leave it any longer than half an hour at room temperature.)
5
Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for a further 5 minutes.
6
Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
7
Place the chicken in the preheated oven, and cook for 20 minutes. Reduce heat down to 400°F (200°C) and roast for a further 35-40 minutes, or until cooked right through to the centre and juices run clear.
8
(If serving with the corn: completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). If your pan is too small, arrange them on another pan. They only need 30-35 minutes of cooking time.) Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).
9
Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.
10
Serve with the corn!
11
FOR THE BBQ:
Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
12
Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.
dinnerbbqmain coursegrillingoven and roastingfamily friendly
Nutrition
High in protein from chicken with moderate fat content from oil and skin, providing essential nutrients but relatively high in sodium from sauces and seasonings.
| Calories | 475 kcal |
| Energy | 1988 kJ |
| Protein | 48 g |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 14 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 142 mg |
| Carbohydrate | 21 g |
| Sugars | 14 g |
| Dietary Fibre | 3 g |
| Sodium | 708 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
