Nandos Peri Peri Chicken

These peri peri chicken thighs are easy to make at home, and even better than the ones at Nandos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Juice the lime. Peel and chop the garlic. Mix the lime juice and garlic with the oil, spices and herbs to make a marinade.

Step 2

Lightly score the chicken and place in an oven-proof dish. Pour over the marinade and rub it in. Cover and leave in the fridge to marinate for at least an hour. (You can leave it for a whole day if you prefer.) The chicken should have some room in the dish: you don't want all the pieces jammed together, so choose a large enough dish.

Step 3

Pre-heat the oven to 200°C (fan 180°C) / 400°F / Gas Mark 4. When the oven is hot, cook the chicken for 20 minutes.

Step 4

Remove from the oven, and add the corn cobs. Baste the chicken and corn with the sauce. Add the quartered limes, and return the dish to the oven.

Step 5

Cook for another 20 minutes until the chicken is done. Check by either piercing with a skewer to see that the juice runs clear, or by using a digital probe thermometer. The chicken is cooked at an internal temperature of 74°C / 165°F.

Step 6

Garnish with some chopped parsley and serve with homemade Nandos rice and an optional dollop of peri peri sauce for extra heat. Pour over the juices from the pan and a squeeze of the roasted lime!