Copycat Nandos Peri Peri Chicken

Name: Copycat Nandos Peri Peri Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Latin American, American
Ingredients: 1 spatchcock chicken or 2 lb any type of chicken you prefer; 2 Red Bell Peppers; 2 red onions; 2 red serrano chilis; 10 dried african birds eye chili peppers or 5 fresh thai chili peppers; 6 cloves of garlic (preference); Zest & juiced 1 lemon; 4 tbsp red wine vinegar; 1/2 cup olive oil; 1 tsp paprika; 1 tsp smoked paprika; 2 tsp cayenne pepper; 1 1/2 tsp salt; 1/4 tsp dried rosemary; 1/4 tsp white ground pepper; Cilantro to garnish

11 steps

Prep:30minCook:1h

Juicy charboiled chicken packed with spices & amazing flavors 🤤 better to marinate the chicken overnight!

Updated at: Thu, 17 Aug 2023 10:39:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories832.1 kcal (42%)

Total Fat66.3 g (95%)

Carbs9.3 g (4%)

Sugars4.2 g (5%)

Protein47.8 g (96%)

Sodium1090.5 mg (55%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1chicken

spatchcock, lb any type of chicken you prefer

2red bell peppers

2red onions

2red serrano chilis

10dried african birds eye chili peppers

or 5 fresh thai chili peppers

6 clovesgarlic

preference

1lemon

Zest & juiced

4 Tbspred wine vinegar

½ cupolive oil

1 tsppaprika

1 tspsmoked paprika

2 tspcayenne pepper

1 ½ tspsalt

¼ tspdried rosemary

¼ tspwhite ground pepper

cilantro

to garnish

Instructions

Step 1

Preheat the oven to 180C/350F.

OvenPreheat

Step 2

Place the peppers and red onion on a baking tray. Drizzle on 2 tbsp of the olive oil. Sprinkle on the paprika, smoked paprika, cayenne pepper and 1 tsp of the salt and toss together.

Step 3

Place in the oven for 20 minutes.

Step 4

Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.

Step 5

Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the dried chillies, white pepper, lemon zest and juice and the dried rosemary. Blend until smooth.

Step 6

Add the remaining olive oil and the red wine vinegar and blend again.

Step 7

Place the spatch-cocked chicken on a baking tray and pour over one third of the sauce. Sprinkle with the remaining ½ tsp salt and the black pepper.

Step 8

Place in the oven (still at 180C/350F) for 45 minutes.

Step 9

After 45 minutes, baste the chicken and spoon over 2 more tablespoons of the sauce. Place back in the oven for a further 10-15 minutes until the chicken is cooked through.

Step 10

Remove from the oven and allow to rest for 10 minutes.

Step 11

Serve with the remaining sauce.

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