Description
Bring the bold, spicy flavors of Nando’s to your own kitchen with this easy Fakeaway recipe. Juicy grilled peri-peri chicken paired with crispy fries and creamy coleslaw makes a restaurant-worthy meal that’s quick, flavorful, and satisfying.
Ingredients
Scale
- 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
Instructions
- Preheat grill or oven to 200°C (400°F).
- In a blender, combine olive oil, lemon juice, paprika, garlic, chili, red pepper, vinegar, salt, pepper, oregano, and honey. Blend until smooth.
- Pour marinade over chicken in a bowl. Mix well and refrigerate for at least 4 hours or overnight.
- Lightly oil grill or baking tray.
- Grill or bake chicken for 15–20 minutes per side, until cooked through and slightly charred.
- Baste with extra sauce during final minutes for a glossy finish.
- Serve hot with fries, rice, or salad.
Notes
- Marinate longer for deeper flavor.
- Use tofu or halloumi for a vegetarian option.
- Adjust chili quantity for desired spice level.
- Let chicken rest before serving to retain juices.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 130mg