You’ll love this Nando’s Peri Peri Chicken Recipe prepared with my homemade South African Peri Peri Sauce Recipe. This copycat Nando’s Peri Peri Chicken is economical, simple to make and so delicious you may stop ordering it out. Make the sauce ahead and you’re nearly done—this recipe is quick, forgiving and flavourful. Watch the video below and follow the steps for best results.
How to make Nando’s Peri Peri Chicken Recipe?
Peri Peri Chicken Recipe
Ditch Nando’s and make their bestselling Peri Peri Chicken at home. It takes a bit of planning to make the sauce, but once that’s done the dish comes together quickly. Pan-searing or skillet-grilling the marinated chicken gives great colour, char and flavour.
I tested this recipe through several trials to capture that familiar Nando’s-style balance—spicy, tangy, slightly sweet and salty. You can call it Portuguese, Mozambican or South African peri peri chicken; the technique is the same and the result is outstanding. Use the South African Peri Peri Sauce for the most authentic taste.
You don’t need hard-to-find African Bird’s Eye chilies to make a great peri peri sauce. My version avoids those special chilies while keeping the bold flavour. The method is straightforward: rub the chicken, coat it generously with peri peri sauce, then roast on a hot skillet grill until cooked through. That’s it.
Choose bone-in pieces with or without skin—drumsticks and thighs work best for juiciness, though breasts and wings are great too. For a lower-carb option, remove the skin. Marinate the chicken for at least 2–3 hours for best results; overnight is ideal.
Summary: Peri Peri Chicken works equally well with skin-on or skinless bone-in pieces. A mix of drumsticks and thighs gives the best texture and flavour. Breasts can be used—just reduce cooking time.
What is Peri Peri Chicken?
Peri Peri Chicken is chicken marinated and cooked in a vibrant Peri Peri sauce. The marinade is the defining element: it combines heat, acidity, salt and a touch of sweetness to penetrate the meat. Traditionally made with African Bird’s Eye chilies, modern home recipes replicate the flavour using more accessible ingredients. Nando’s popularised this style and this recipe aims to reproduce that familiar taste at home.
Portuguese Peri Peri Chicken Ingredients
- Chicken: I used skinless bone-in thighs and drumsticks. You can use skin-on pieces or boneless cuts like breasts or thighs. Bone-in pieces stay juicier.
- Homemade Peri Peri Sauce: I recommend making the sauce at home without Bird’s Eye chilies. It delivers a well-balanced, restaurant-style flavour—spicy, sweet, salty and sour.
- Paprika: Use as a dry rub for colour and smoky depth.
- Lemon juice: Rub the chicken before marinating to brighten flavour and tenderize.
- Salt: Use as a rub to season the meat.
Check the detailed Homemade South African Peri Peri Sauce Recipe for tips, ingredient notes and a video demonstration.
4 Tips to cook the Best Peri Peri Chicken
- Perfect the sauce first: The dish depends on a balanced Peri Peri sauce. Make the sauce before you start so the flavours can develop.
- Marinate well: Allow the chicken to marinate at least 2–3 hours; overnight gives even better depth.
- Slash and season: Make diagonal slashes in each piece so the marinade penetrates. Rub with lemon, paprika and salt before coating with sauce.
- Cook over medium heat: Use medium heat to avoid burning the exterior while the inside remains undercooked. Brush with extra marinade or oil as needed and finish on a skillet grill for those appealing char marks.
Pro Tip: Make diagonal slashes to help the marinade reach deeper layers and ensure even, faster cooking. Adjust the number of slashes to the piece size.
What does Piri Piri Chicken taste like?
Piri Piri (Peri Peri) Chicken has a bright, well-balanced flavour: spicy heat, citrus tang, saltiness and a hint of sweetness. It isn’t as garlic-forward as some hot sauces; instead it offers a layered, vibrant marinade that shines through after roasting or grilling.
Summary: Piri Piri Chicken is another name for Peri Peri Chicken.
What to serve with Peri Peri Chicken?
Serve with a simple lettuce, onion and tomato salad and chips for a classic combo. Roasted baby potatoes, corn on the cob or a crisp coleslaw also pair wonderfully with the spicy chicken.
How to cook Chicken with Nando’s Peri Peri sauce?
Using bottled Nando’s Peri Peri sauce follows the same method: season and slash the chicken, rub with lemon, paprika and salt, then coat generously with sauce. Marinate 3–4 hours or overnight. Cook on a skillet grill with a little oil until fully cooked, or finish in the oven or on an outdoor grill. I now prefer my own homemade sauce, but bottled sauce works well if you’re short on time.
What cuts of chicken work best for Peri Peri Chicken?
Bone-in pieces—thighs and drumsticks—are ideal for juiciness and forgiving cooking times. Breasts work too but cook faster, so reduce the time. Wings and a mixed assortment of pieces are great for variety and sharing.
How long can you store Nando’s Peri Peri Chicken?
Store cooked peri peri chicken in an airtight container in the fridge for up to 5 days. Wrap individual pieces in foil if you prefer. Reheat gently to preserve moisture.
Can you freeze Piri Piri Chicken?
Yes. Freeze cooked peri peri chicken for up to one month. Thaw overnight in the fridge, brush with a little sauce or oil, then reheat on a skillet grill to revive texture and flavour.
Re-heating tips
Reheat in the oven or on a skillet grill for best texture. A quick microwave reheat works, but add a few drops of water or a brush of oil to prevent drying out. If frozen, thaw before reheating and finish on a hot skillet to crisp the exterior.
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Nando’s Peri Peri Chicken Recipe
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Ingredients
- 2.50 pounds Chicken drumsticks & thighs on the bone (1134 g)
- 1 tsp Paprika
- 2 tbsp Lemon juice
- ½ cup Homemade Peri Peri Sauce
- 3 tbsp Olive oil
- Salt (to taste)
Instructions
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Place chicken drumsticks and thighs in a clean bowl. Slash each piece diagonally 2–3 times depending on size.
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Rub the chicken with lemon juice, salt and paprika.
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Add the homemade peri peri sauce and coat each piece thoroughly.
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Cover and refrigerate for at least 3–4 hours or overnight for best flavour.
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Heat an iron skillet grill over medium heat, brush with oil and arrange chicken without overcrowding. Cook, turning every few minutes, until fully cooked—about 30 minutes for smaller pieces. Brush with oil or leftover marinade as you cook.
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Serve hot. Garnish with extra peri peri sauce or use leftover sauce as a dip.
Notes
- Measuring units: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Use an iron skillet grill for excellent roasted flavour and grill marks.
- Heat the skillet well before placing marinated chicken to achieve good searing.
- Marinating 3–4 hours is recommended; overnight is best.
- If using chicken breasts, reduce cooking time as they cook faster.
- Garnish with extra peri peri sauce or serve leftover sauce as a dip.
Calorie details are provided by a third-party application and should be used as estimates only.
Nutrition
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