If you're craving the taste of Nando's Peri Peri Chicken but want to make it at home, this recipe delivers all the heat, tang and smoky goodness you love.
The chicken is marinated in a vibrant chili sauce, then grilled to perfection and served over a spicy rice dish.
This South African-style recipe captures everything that makes Nando's chicken so addictive: a punchy peri peri marinade, juicy chicken thighs and plenty of smokiness.
Paired with colorful tomato rice infused with peppers, chili and warming spices, it's a satisfying meal that's surprisingly easy to recreate in your own kitchen. For more yummy recipes, check out my Salmon Caesar Salad next. My Slow Cooker Chicken Fried Rice is also another one you've got to check out!
Ingredients
For the Peri Peri Sauce & Chicken
- Chicken: I used boneless chicken thighs for my version, but you could also use chicken breasts. I love the flavor of chicken thighs.
- Bird's-eye red chilies: Also called Thai chilies, have intense heat and a slightly fruity flavor. You'll need to adjust the quantities based on how hot you want your chicken.
- Red pepper: You could also use yellow peppers.
- Garlic: I recommend fresh over powdered for this recipe.
- Apple cider vinegar: Balances everything.
- Lime juice: Fresh lemon juice can work as an alternative.
- Spices and seasonings: You'll need smoked paprika, dried rosemary and oregano, black pepper, salt, and onion powder.
- Honey: I love the sweetness this adds, but it's optional.
- Olive oil: You could also use avocado oil.
For the Spicy Rice
- White onion: Chop this finely.
- Green chili: This is a long green pepper that is spicy and savory.
- Green pepper: These are perfect pops of green for the rice.
- Spices and seasonings: Add in a little ground turmeric, cayenne pepper, smoked paprika, and salt.
- Tomatoes: I used canned chopped tomatoes for this recipe.
- Rice: The best option is white basmati, but regular white rice is great, too!
- Lime juice: Fresh lime brings this rice dish to life.
- Fresh cilantro: Perfect for sprinkling over the top.
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 400F. Add all the sauce ingredients to a blender.
- Step 2: Blend until completely smooth.
- Step 3: Coat the chicken thighs in the peri peri sauce. Cover and refrigerate for at least 1 hour, preferably overnight.
- Step 4: Heat olive oil in a large pan and sauté the onion and peppers until softened.
- Step 5: Stir in the garlic and chili. Cook until softened, then add the turmeric, cayenne, smoked paprika and salt.
- Step 6: Add the chopped tomatoes and cooked rice. Stir well and cook until heated through.
- Step 7: Take the chicken out of the oven.
- Step 8: Heat up a grill pan on the stove and spray with cooking oil. When it's hot, add the chicken thighs. Leave the thighs without moving them to recreate Nando's signature grill marks, about 1 - 2 minutes per side.
Substitutions
- Use chicken breast instead of thighs for a leaner option.
- Swap bird's-eye chilies for jalapeños if you prefer milder heat.
- Replace coriander with parsley if you're not a fan of coriander.
Variations
- Extra hot: Add additional bird's eye chilies to the sauce.
- Lemon & herb: Reduce the chilies and increase the herbs for a milder version.
- Peri peri chicken wraps: Slice the chicken and serve it in wraps with salad and mayo.
Equipment
You'll need a blender or food processor for the sauce, a baking tray, a grill pan and a large frying pan for the rice.
Storage
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before serving, adding a squeeze of fresh lime to brighten the flavors.
Top tip
Marinate the chicken overnight if possible; the extra time allows the peri peri flavors to penetrate the meat for a much more authentic Nando's-style result.
FAQ
Absolutely. For an even more authentic flavor, cook the marinated chicken directly over medium heat on a barbecue or outdoor grill until cooked through and lightly charred on both sides.
Related
Looking for other recipes like this? Try these:
Nando's Peri Peri Chicken with Spicy Rice
Ingredients
Peri Peri Sauce & Chicken
- 1-3 bird's eye red chilies depending on desired heat level
- ½ medium red pepper chopped
- 4 garlic cloves peeled
- 1½ tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon smoked paprika
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon honey optional
- ½-1 teaspoon salt to taste
- 2 tablespoons olive oil
- 4 large boneless skinless chicken thighs
Spicy Rice
- 1 tablespoon olive oil
- ½ white onion finely chopped
- 2 garlic cloves minced
- 1 small green chili thinly sliced
- ½ green pepper diced
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¾ cup canned chopped tomatoes
- 250 g cooked white basmati rice
- ½ teaspoon lemon or lime juice
- 3 tablespoons fresh coriander finely chopped
Instructions
- Add the chillies, red pepper, garlic, vinegar, lime juice, smoked paprika, rosemary, black pepper, oregano, onion powder, honey (if using), salt and olive oil to a blender. Blend until smooth.
- Place the chicken thighs in a bowl and coat well with the peri peri sauce. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 200°C (400°F) or 180°C fan.
- Arrange the chicken thighs on a parchment-lined baking tray and bake for about 10 minutes, or until just cooked through.
- Heat a grill pan over medium-high heat and lightly coat with cooking spray. Grill the chicken for 1-2 minutes per side until lightly charred and grill marks appear.
- For the rice, heat the olive oil in a large frying pan over medium heat. Cook the onion for 2-3 minutes until softened.
- Add the garlic, green chilli, and green pepper. Cook for another 2 minutes until the pepper begins to soften.
- Stir in the turmeric, cayenne pepper, smoked paprika, and salt. Cook for 1 minute until fragrant.
- Add the chopped tomatoes and stir well.
- Add the cooked rice and cook for 2 minutes, stirring until heated through.
- Stir in the lemon or lime juice and fresh coriander. Taste and adjust seasoning if needed.
- Serve the peri peri chicken over the spicy rice.
Notes
Adjust the number of chilies to suit your preferred spice level.
A braai or outdoor grill can be used instead of a grill pan for extra smoky flavor.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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