Homemade Nando’s-Style Peri-Peri Chicken

Why You’ll Love This Recipe

• Bold, citrusy heat: lemon, garlic, and smoked paprika wrapped around fiery bird’s-eye chiles.
• Restaurant-style char at home with a simple two-zone grill method.
• Make-ahead friendly: the marinade doubles as the basting and serving sauce.
• Adjustable heat level without sacrificing that signature peri-peri flavor.

Grocery List

• Produce: African bird’s-eye chiles (or Thai chiles), red bell pepper, red onion, garlic, lemons, fresh parsley or cilantro
• Dairy: none
• Pantry: extra-virgin olive oil, neutral oil, red wine vinegar, smoked paprika, sweet paprika, dried oregano, ground cumin, light brown sugar or honey, kosher salt, black pepper

Full Ingredients

Chicken

• 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
• 1 tsp kosher salt + 1/2 tsp freshly ground black pepper (for the chicken, before grilling)

Peri-Peri Marinade & Sauce

• 10–12 fresh red African bird’s-eye chiles (30–40 g), stems removed (seed some or all for milder heat)
• 1 red bell pepper (about 180 g), chopped
• 1/2 small red onion (about 60 g), chopped
• 8 garlic cloves
• Zest of 1 lemon + 1/3 cup (80 ml) fresh lemon juice
• 2 tbsp red wine vinegar
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp light brown sugar or honey
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tbsp water, to help blend

To Grill & Serve

• 1 tbsp neutral oil, for grill grates
• Lemon wedges, for serving
• 2 tbsp chopped flat-leaf parsley or cilantro

Step-by-Step Instructions

Step 1: Blend a vibrant peri-peri sauce

Add the chiles, bell pepper, red onion, garlic, lemon zest and juice, red wine vinegar, smoked and sweet paprika, oregano, cumin, sugar, salt, pepper, olive oil, and water to a blender. Blend until very smooth and glossy, 45–60 seconds, scraping down as needed. You should have about 1 1/2 cups of sauce.

Step 2: Divide sauce and marinate the chicken

Measure out 1/2 cup of the sauce into a small saucepan; this will become your basting and serving sauce. Pour the remaining sauce over the chicken in a zip-top bag or shallow dish. Toss to coat thoroughly, press out air, and seal. Refrigerate 4–24 hours; 12 hours delivers the best penetration and flavor.

Step 3: Preheat the grill and make safe basting sauce

Set up a grill for two zones: one side medium-high direct heat and the other side indirect heat. Aim for 425°F/220°C. Clean and oil the grates with neutral oil. Simmer the reserved 1/2 cup sauce over low heat for 2–3 minutes to make it safe for basting and serving; keep warm.

Step 4: Start with a hard char

Remove the chicken from the marinade, letting excess drip off; discard the used marinade. Pat the chicken lightly with paper towels for better sear. Season the surface with 1 tsp kosher salt and 1/2 tsp pepper. Place pieces skin-side down over direct heat and grill until well-marked and lightly charred, 5–7 minutes. Flip and cook 3–4 minutes more.

Step 5: Finish gently with basting

Move the chicken to the indirect zone. Brush with warm peri-peri sauce, cover the grill, and cook until the thickest part of thighs reaches 175°F/80°C (drumsticks 170°F/77°C), 18–22 minutes. Baste twice during this time for a lacquered finish.

Step 6: Final sear and rest

Slide the chicken back over direct heat for 1–2 minutes per side to caramelize the glaze and crisp the skin. Transfer to a platter and rest 5–10 minutes so juices redistribute. Brush with a little more warm sauce.

Step 7: Plate and serve

Scatter with chopped parsley or cilantro. Serve with lemon wedges and any remaining warm peri-peri sauce on the side. Pair with fries, grilled corn, or a crisp salad.

Pro Tips

• Heat control: For mild, use 4–6 bird’s-eye chiles or seed most of them. For extra-hot, add 1 small habanero or an extra 4–6 bird’s-eye chiles.
• Better browning: Lightly patting the chicken dry before grilling helps the skin crisp instead of steaming.
• Two-zone insurance: If flare-ups occur, move pieces to the indirect side until flames subside, then return to sear.
• Use a thermometer: Dark meat eats best at 175°F/80°C; it becomes tender and juicy rather than stringy.
• No grill: Roast on a rack at 425°F/220°C for 35–45 minutes, basting twice, then broil 1–3 minutes to char.

Variations

• Spatchcocked chicken: Use a 3.5–4 lb (1.6–1.8 kg) whole chicken, spatchcocked. Grill indirect 35–45 minutes to 165–175°F, basting often; finish with a brief sear.
• Herby-mild peri-peri: Replace half the chiles with roasted red peppers and add a handful of parsley for a gentler, herb-forward sauce.
• Air fryer: Cook at 375°F/190°C for 25–30 minutes, flipping and basting halfway; finish 2–3 minutes at 400°F/205°C to char.

Storage & Make-Ahead

Marinate chicken up to 24 hours in advance. The sauce (before touching raw chicken) keeps refrigerated for 1 week or frozen for 2 months. Leftover cooked chicken lasts 3–4 days in the fridge; reheat covered at 325°F/165°C until warm or crisp briefly under the broiler. Always simmer any sauce that will touch cooked food if it was reserved raw, as directed here.

Nutrition (per serving)

Approx. 510 calories; 38 g protein; 34 g fat; 6 g carbohydrates; 1 g fiber; 3 g sugars; 870 mg sodium. Values are estimates and will vary with exact cuts and basting amounts.