Ingredients

1 - 3 Birds Eye Red Chilies

1 is very mild, 3 is mildly spicy

1 medium Red Capsicum / Bell Pepper

roughly cut into 1.5cm / 1/2" pieces

5 Garlic Cloves

peeled, whole

3 tbsp Vegetable Or Canola Oil

or other plain flavoured oil

4 tbsp Malt Vinegar

2 tbsp Smoked Paprika

substitute regular / sweet paprika

1 tbsp Dried Oregano

2 tsp Onion Powder

substitute garlic powder

1.5 tsp White Sugar

1.5 tsp Cooking Salt / Kosher Salt

3 drops Red Food Colouring

optional

3 tbsp Peri Peri Sauce

above

0.5 cup Whole Egg Mayonnaise

or other mayonnaise

0.25 cup Sour Cream

or yoghurt

2 tbsp Olive Oil

4 Chicken Breasts Or Chicken Thigh Fillets

skinless boneless, each large enough for a burger

4 Soft Rolls

split and lightly toasted, if desired

2 Tomatoes

sliced

Lettuce Of Choice

Nando's Peri Peri Chicken Burgers

RecipeTin Eats (Nagi | RecipeTin Eats)

Serves	Prep	Cook	Total	Shares
4	15 min	15 min	210 min	3

Recipe video above. This is my copycat of Nando's famous Peri Peri Chicken Burgers! Chicken marinated in a homemade Peri Peri sauce, seared for an authentic char, piled onto warm buns and slathered with a homemade "Perinaise" (Peri Peri Mayonnaise sauce). This is moreish, burger perfection, better than take-out!Serve with French fries or wedges for a real-deal Nando's experience at home. Excellent for gatherings - marinade large batches of chicken, cook on the BBQ, set up a DIY burger station!

bbqdinner

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Recommended Equipment

Jug (or measuring jug)

Food processor

Meat mallet or rolling pin

Stick blender

Bowl (or ziplock bag)

Fry pan

NutriBullet

Blender

Foil

BBQ grill

Plate

Instructions

Prepare chicken breast - If using breast, pound to 1 cm / 0.4" even thickness (cover with go-between or freezer bags, use a meat mallet or rolling pin). Then trim each chicken piece so it is a bit larger than the buns (factor in 20% shrinkage when it cooks).

4 Chicken Breasts Or Chicken Thigh Fillets
skinless boneless, each large enough for a burger

Peri Peri Sauce - Put the Per Peri Sauce ingredients in a jug and blitz until smooth using a stick blender, or other appliance of choice (food processor, blender, NutriBullet).

1 - 3 Birds Eye Red Chilies
1 is very mild, 3 is mildly spicy
1 medium Red Capsicum / Bell Pepper
roughly cut into 1.5cm / 1/2" pieces
5 Garlic Cloves
peeled, whole
3 tbsp Vegetable Or Canola Oil
or other plain flavoured oil
4 tbsp Malt Vinegar
2 tbsp Smoked Paprika
substitute regular / sweet paprika
1 tbsp Dried Oregano
2 tsp Onion Powder
substitute garlic powder
1.5 tsp White Sugar
1.5 tsp Cooking Salt / Kosher Salt
3 drops Red Food Colouring
optional

Marinade chicken - Pour 1/2 cup of the sauce into a bowl or ziplock bag. Add the chicken and turn to coat. Marinate for at least 3 hours, or up to 24 hours, in the fridge.

3 tbsp Peri Peri Sauce
above
4 Chicken Breasts Or Chicken Thigh Fillets
skinless boneless, each large enough for a burger

Perinaise - Mix together the Perinaise ingredients. Set aside.

0.5 cup Whole Egg Mayonnaise
or other mayonnaise
0.25 cup Sour Cream
or yoghurt

Cook chicken - Heat 1 tablespoon of olive oil in a fry pan over medium / medium-high heat, OR brush BBQ grill with oil then heat. Cook breast for 3 minutes on each side, thighs for 4 minutes (in batches, if they won't fit in the pan), lowering the heat as needed if they are charring too much (char = legit!).

2 tbsp Olive Oil
4 Chicken Breasts Or Chicken Thigh Fillets
skinless boneless, each large enough for a burger

Rest - Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)

4 Chicken Breasts Or Chicken Thigh Fillets
skinless boneless, each large enough for a burger
4 Soft Rolls
split and lightly toasted, if desired

Assemble - To make the burgers, spread the base of a roll with Peri-naise. Top with lettuce, tomato then chicken, then top with more Peri-naise and extra Peri Peri sauce if desired!

3 tbsp Peri Peri Sauce
above
0.5 cup Whole Egg Mayonnaise
or other mayonnaise
0.25 cup Sour Cream
or yoghurt
4 Chicken Breasts Or Chicken Thigh Fillets
skinless boneless, each large enough for a burger
4 Soft Rolls
split and lightly toasted, if desired
2 Tomatoes
sliced
Lettuce Of Choice