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 wi... show more
dinnerbbq
Nando's Peri Peri Chicken Burgers
RecipeTin Eats (Nagi | RecipeTin Eats)
4
servings
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
1 is very mild, 3 is mildly spicy
roughly cut into 1.5cm / 1/2" pieces
peeled, whole
or other plain flavoured oil
substitute regular / sweet paprika
substitute garlic powder
optional
above
or other mayonnaise
or yoghurt
skinless boneless, each large enough for a burger
split and lightly toasted, if desired
sliced
Equipment
Meat mallet or rolling pin
Jug (or measuring jug)
Stick blender
NutriBullet
Bowl (or ziplock bag)
BBQ grill
Instructions
1
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
2
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 spicy1 medium Red Capsicum / Bell Pepper roughly cut into 1.5cm / 1/2" pieces5 Garlic Cloves peeled, whole3 tbsp Vegetable Or Canola Oil or other plain flavoured oil4 tbsp Malt Vinegar 2 tbsp Smoked Paprika substitute regular / sweet paprika1 tbsp Dried Oregano 2 tsp Onion Powder substitute garlic powder1.5 tsp White Sugar 1.5 tsp Cooking Salt / Kosher Salt 3 drops Red Food Colouring optional
3
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 above4 Chicken Breasts Or Chicken Thigh Fillets skinless boneless, each large enough for a burger
4
Perinaise - Mix together the Perinaise ingredients. Set aside.
0.5 cup Whole Egg Mayonnaise or other mayonnaise0.25 cup Sour Cream or yoghurt
5
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
6
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 burger4 Soft Rolls split and lightly toasted, if desired
7
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!
4 Soft Rolls split and lightly toasted, if desired3 tbsp Peri Peri Sauce above0.5 cup Whole Egg Mayonnaise or other mayonnaise0.25 cup Sour Cream or yoghurt2 Tomatoes slicedLettuce Of Choice 4 Chicken Breasts Or Chicken Thigh Fillets skinless boneless, each large enough for a burger
Nando's Peri Peri Chicken Burgers
RecipeTin Eats (Nagi | RecipeTin Eats)
4
servings
0
minutes
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 wi... show more
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
1 is very mild, 3 is mildly spicy
roughly cut into 1.5cm / 1/2" pieces
peeled, whole
or other plain flavoured oil
substitute regular / sweet paprika
substitute garlic powder
optional
above
or other mayonnaise
or yoghurt
skinless boneless, each large enough for a burger
split and lightly toasted, if desired
sliced
Equipment
Meat mallet or rolling pin
Jug (or measuring jug)
Stick blender
NutriBullet
Bowl (or ziplock bag)
BBQ grill
Instructions
1
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
2
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 spicy1 medium Red Capsicum / Bell Pepper roughly cut into 1.5cm / 1/2" pieces5 Garlic Cloves peeled, whole3 tbsp Vegetable Or Canola Oil or other plain flavoured oil4 tbsp Malt Vinegar 2 tbsp Smoked Paprika substitute regular / sweet paprika1 tbsp Dried Oregano 2 tsp Onion Powder substitute garlic powder1.5 tsp White Sugar 1.5 tsp Cooking Salt / Kosher Salt 3 drops Red Food Colouring optional
3
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 above4 Chicken Breasts Or Chicken Thigh Fillets skinless boneless, each large enough for a burger
4
Perinaise - Mix together the Perinaise ingredients. Set aside.
0.5 cup Whole Egg Mayonnaise or other mayonnaise0.25 cup Sour Cream or yoghurt
5
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
6
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 burger4 Soft Rolls split and lightly toasted, if desired
7
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!
4 Soft Rolls split and lightly toasted, if desired3 tbsp Peri Peri Sauce above0.5 cup Whole Egg Mayonnaise or other mayonnaise0.25 cup Sour Cream or yoghurt2 Tomatoes slicedLettuce Of Choice 4 Chicken Breasts Or Chicken Thigh Fillets skinless boneless, each large enough for a burger
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