Name: Nando's Fakeaway Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Portuguese-African
Ingredients: 1 kg chicken thighs or breasts, skinless and boneless; 3 tbsp olive oil; 2 tbsp lemon juice; 2 tsp smoked paprika; 3 garlic cloves, minced; 1–2 red chilies or Bird’s Eye chilies, finely chopped; 1 small red bell pepper, roasted or grilled; 1 tbsp vinegar; 1 tsp salt; 1 tsp black pepper; 1 tsp oregano; 1 tsp honey or brown sugar

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If you’ve ever craved that fiery, flavorful taste of Nando’s but wanted to skip the trip, this homemade Nando’s Fakeaway is about to become your new favorite kitchen adventure. Imagine juicy, flame-grilled chicken smothered in smoky peri-peri sauce, paired with crispy fries and a cool, creamy slaw. It’s the perfect blend of heat, comfort, and satisfaction—all from the comfort of your own kitchen.

Behind the Recipe

This recipe was born on one of those cozy Friday nights when eating out wasn’t an option, but the craving for Nando’s was too strong to ignore. That’s when the idea of creating a “Fakeaway” hit me. I wanted the same restaurant magic but with a personal, homemade touch. The result? A dish that tastes just as bold and satisfying, only fresher and even more rewarding because you made it yourself.

Recipe Origin or Trivia

Nando’s peri-peri chicken has its roots in Portuguese-African cuisine, particularly from Mozambique and South Africa. The name “peri-peri” comes from the Swahili word for “pepper,” referring to the African Bird’s Eye chili used in the sauce. Over the years, this flavorful fusion has traveled the globe, bringing together spice lovers everywhere. Recreating it at home keeps that cultural blend alive in your own kitchen, where the aroma alone feels like a journey.

Why You’ll Love Nando’s Fakeaway Recipe

Cooking this at home is not just about the taste—it’s the full experience. Here’s why you’ll keep coming back to it:

Versatile: Works beautifully with chicken breasts, thighs, or even veggies like cauliflower and tofu.
Budget-Friendly: A fraction of the cost of a restaurant meal with no compromise on flavor.
Quick and Easy: Simple ingredients, quick marinating, and easy grilling or baking.
Customizable: Adjust the spice level to suit your taste. Mild or extra hot—it’s up to you.
Crowd-Pleasing: Perfect for family dinners or casual gatherings. Everyone loves it.
Make-Ahead Friendly: The marinade can be prepped a day before, saving time later.
Great for Leftovers: Cold peri-peri chicken sandwiches the next day are pure gold.

Chef’s Pro Tips for Perfect Results

Before you dive in, here are a few pro secrets for getting that signature Nando’s flavor just right:

Always marinate for at least 4 hours, but overnight is best for maximum depth of flavor.
Use a mix of smoked paprika and fresh lemon juice for that authentic smoky-citrus kick.
Grill the chicken over medium-high heat to achieve those slightly charred, crispy edges.
Baste the chicken midway with extra peri-peri sauce for a glossy, flavorful finish.
Let the chicken rest before serving—it locks in all those beautiful juices.

Kitchen Tools You’ll Need

To bring this Fakeaway to life, you’ll need a few essentials:

Grill Pan or Outdoor Grill: For that smoky, charred perfection.
Mixing Bowl: To whisk your peri-peri marinade.
Brush: For basting the chicken with sauce.
Tongs: For flipping your chicken evenly while grilling.
Sharp Knife: To score the chicken and help the marinade soak in deeper.

Ingredients in Nando’s Fakeaway Recipe

The magic of this dish lies in its balance of spice, zest, and freshness. Here’s what you’ll need:

Chicken Thighs or Breasts: 1 kg, skinless and boneless, juicy base that absorbs the peri-peri flavors perfectly.
Olive Oil: 3 tablespoons, helps blend the spices and adds richness.
Lemon Juice: 2 tablespoons, adds freshness and tang.
Smoked Paprika: 2 teaspoons, for that distinct smoky warmth.
Garlic Cloves: 3, minced, to add depth and punch.
Red Chili or Bird’s Eye Chili: 1–2, finely chopped, for heat and authenticity.
Red Bell Pepper: 1 small, roasted or grilled, adds sweetness to balance the spice.
Vinegar: 1 tablespoon, sharpens the sauce and enhances flavor.
Salt: 1 teaspoon, for seasoning balance.
Black Pepper: 1 teaspoon, adds mild spice and depth.
Oregano: 1 teaspoon, for herbal notes.
Honey or Brown Sugar: 1 teaspoon, softens the heat with a touch of sweetness.

Ingredient Substitutions

If you’re missing something, don’t worry—here’s how to adapt it:

Chicken: Use tofu or halloumi for a vegetarian version.
Smoked Paprika: Substitute with regular paprika plus a few drops of liquid smoke.
Vinegar: Lemon juice or apple cider vinegar works just as well.
Honey: Use maple syrup or agave nectar for a vegan alternative.

Ingredient Spotlight

Peri-Peri Chili: The heart of this recipe, bringing fiery heat and distinct aroma.
Smoked Paprika: Adds that restaurant-style smoky depth without needing a barbecue.

Instructions for Making Nando’s Fakeaway Recipe

Now, let’s dive into the fun part—the cooking. Here’s how you’ll bring your Fakeaway to life:

Preheat Your Equipment: If grilling, heat your grill or pan to medium-high. If baking, preheat the oven to 200°C (400°F).
Combine Ingredients: In a blender, combine olive oil, lemon juice, smoked paprika, garlic, chili, red pepper, vinegar, salt, pepper, oregano, and honey. Blend until smooth.
Prepare Your Cooking Vessel: Lightly oil your grill or baking tray to prevent sticking.
Assemble the Dish: Pour the marinade over the chicken in a bowl, mix well, and let it sit in the fridge for at least 4 hours or overnight.
Cook to Perfection: Grill or bake the chicken for 15–20 minutes per side, depending on thickness, until fully cooked and slightly charred.
Finishing Touches: Brush with extra sauce during the final minutes for a glossy finish.
Serve and Enjoy: Serve hot with fries, spicy rice, and a fresh salad or coleslaw.

Texture & Flavor Secrets

What makes this dish irresistible is the balance—tender, juicy chicken with a crisp charred skin, and a sauce that’s both spicy and tangy. The smoked paprika brings warmth, while lemon and vinegar cut through the richness for a flavor that lingers beautifully.

Cooking Tips & Tricks

Here are some handy reminders to make your Fakeaway foolproof:

Use skinless chicken for faster cooking and better sauce absorption.
Grill over charcoal if you want that authentic smoky aroma.
Don’t over-marinate with acidic ingredients—they can toughen the meat.
Add a final squeeze of lemon before serving for extra brightness.

What to Avoid

Avoid these common mistakes to get the best result every time:

Skipping the resting step—it causes the chicken to dry out.
Using too high heat from the start—it burns the outside before cooking through.
Forgetting to baste—you’ll miss that signature glossy finish.

Nutrition Facts

Servings: 4
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes
Total Time: 35 minutes (excluding marination)

Make-Ahead and Storage Tips

You can easily prep the marinade the night before, letting the chicken soak up all the flavors. Store any leftovers in an airtight container for up to 3 days in the fridge. It also freezes well for up to 2 months. Reheat in the oven for the best texture.

How to Serve Nando’s Fakeaway Recipe

This dish shines when served with golden fries, spicy rice, or buttered corn on the cob. Add a cool coleslaw or a drizzle of garlic yogurt sauce to balance the heat. For drinks, pair it with iced lemonade or a chilled soda for the full Fakeaway experience.

Creative Leftover Transformations

Turn leftover peri-peri chicken into wraps, sandwiches, or even shredded into salads for a flavorful protein boost. It also makes a fantastic topping for pizzas or quesadillas.

Additional Tips

If you love experimenting, try adding a few drops of hot sauce for an extra kick, or fresh herbs like coriander for brightness. Always taste your marinade before using—it should sing with both heat and tang.

Make It a Showstopper

Garnish your plate with lime wedges, grilled peppers, and a sprinkle of fresh parsley. Serve on a rustic wooden board for that restaurant-style presentation that makes everyone say “wow” before the first bite.

Variations to Try

Extra Hot: Add more chili or a spoonful of chili flakes.
Lemon Herb: Skip the heat and focus on lemon, garlic, and parsley.
Mango Peri-Peri: Blend in a bit of ripe mango for a sweet-spicy twist.
Vegetarian Version: Use halloumi or tofu instead of chicken.
Baked Version: Bake instead of grilling for a fuss-free option.

FAQ’s

Q1: Can I make this without a grill?
Yes, you can bake it in the oven or use a grill pan for similar results.

Q2: How long should I marinate the chicken?
At least 4 hours, but overnight gives the best flavor.

Q3: What type of chili should I use?
Bird’s Eye chili is traditional, but red chili or jalapeño works too.

Q4: Can I make the sauce ahead of time?
Absolutely, it keeps well in the fridge for up to a week.

Q5: Is this recipe suitable for kids?
Use less chili or remove seeds for a milder version.

Q6: What sides go best with it?
Peri-peri fries, spicy rice, and coleslaw are classic choices.

Q7: Can I use chicken with skin?
Yes, but it will take slightly longer to cook.

Q8: How do I get the perfect charred edges?
Cook on medium-high heat and baste midway through.

Q9: Can I freeze marinated chicken?
Yes, just thaw overnight before cooking.

Q10: Is peri-peri sauce spicy?
It’s naturally spicy, but you can adjust heat to taste.

Conclusion

So there you have it, your very own Nando’s Fakeaway recipe that brings all the fiery flavor and comfort of your favorite restaurant meal straight to your kitchen. It’s quick, satisfying, and absolutely bursting with taste. Trust me, once you make it, you’ll wonder why you ever ordered out. So grab your apron, light up that grill, and let the magic begin.