Piri Piri Chicken
My son loves going to Nando’s. He loves the spicy piri piri sauce and challenged me to do a better job of it. Not one to turn down a good challenge, I decided to give it a go.
I already had a piri piri sauce recipe in a family cookbook that was handed down to me that my late grandfather called Brazilan Piri Piri. I’m not really sure what makes the sauce Brazilian as it has many of the same ingredients listed on Nando’s bottles.
Whatever you call it, this is an excellent recipe for the summer barbecue.
If the weather doesn’t play ball this recipe also works well cooked in the oven. You could also grill the chicken over direct heat so there are lots of alternatives if the British weather you down.
I only marinated the chicken for three hours but marinating it over night would be better. It allows the flavours to develop. The piri piri sauce is used both as a marinade and it is also slathered over the cooked chicken.
Whether you are stuck indoors or enjoying the sun outside, I hope you enjoy this recipe as much as we did. Nando’s, eat your heart out!
If you like this spicy chicken recipe try these others:
Spicy Chicken Wings
Spicy Chicken Vegetable Noodle Soup
Spicy Chicken Wing Curry
Fiery Hot Naga Chicken Curry
Spicy Griled Chicken with Tomato Salsa
Spicy Chicken Parmasans
Spicy Fried Chicken Lollipops
Spicy Chilli Garlic Roast Chicken
- 5 tablespoons rapeseed oil
- 1/2 onion - finely chopped
- 1 red capsicum (bell pepper) - roughly chopped
- 8 cloves garlic - skinned and whole
- 4 green chillie - roughly chopped
- 2 tablespoons smoked or normal paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili flakes
- 3 tablespoons lemon juice
- 60ml (1/4 cup) cup white wine vinegar
- 1.5 kilos chicken thighs - with bone in and skin left on
- Salt and pepper to taste
- Lime slices to garnish
- Heat the oil in a small saucepan over medium high heat and then add the chopped onion and capsicum.
- Fry until the onion is translucent and soft and then add the garlic and green chillies. Fry for a further minute or so and pour in one tablespoon of the paprika, the chilli powder, salt, black pepper and chilli flakes.
- Add the lemon juice and vinegar and simmer for about five minute. Allow to cool slightly.
- Blend until very smooth and place this marinade in the fridge for about 30 minutes.
- When ready to prepare your chicken, season generously with salt and pepper and the remaining paprika and then pour half of the piri piri sauce over the thighs. Stir it all up so that the chicken is nicely coated.
- Marinate for three hours or overnight.
- When ready to cook, heat your oven to it's highest temperature. Place the chicken on a roasting tray and cook for 40 minutes to one hour until the chicken is crisp and cooked through,
- Serve drizzled with the remaining Brazilian piri piri sauce and top with slices of lime.
Disclaimer: I was paid by Aldi UK to develop this recipe in the run up to the Rio Olympics. As always, their products were spot on!