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	6

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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Equipment

Jug (or measuring jug)

NutriBullet

Meat mallet or rolling pin

Stick blender

Plate

Fry pan

Bowl (or ziplock bag)

BBQ grill

Foil

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).

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).

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.

Perinaise - Mix together the Perinaise ingredients. Set aside.

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!).

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

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!