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RECIPE
10 INGREDIENTS 8 STEPS 1hr 10min

Homemade Nando's Peri Peri Chicken

4.3
3 Ratings
This Homemade Nando's Peri Peri Chicken is bursting with flavor! The amount of servings depends on the size of the chicken.
Homemade Nando's Peri Peri Chicken Recipe | SideChef
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This Homemade Nando's Peri Peri Chicken is bursting with flavor! The amount of servings depends on the size of the chicken.
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
https://www.nickoskitchen.net/
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Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
https://www.nickoskitchen.net/
1hr 10min
Total Time
$2.58
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 cloves
4
Red Chili Peppers
1 tsp
1 Tbsp
Distilled White Vinegar
1
Lemon , juiced
3/4 cup
Extra-Virgin Olive Oil
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1612
FAT
129.5 g
PROTEIN
99.0 g
CARBS
12.2 g

Cooking Instructions

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Step 1
Turn the Tyson® Whole Chicken (1) over. Use kitchen scissors to cut along both sides of the backbone. Discard the bone or save to make soup stock.
Step 2
Carefully open up the chicken. Using a sharp knife, cut out the ribs and breastbone. Turn the chicken back over and set aside.
Step 3
In a blender, add Red Bell Pepper (1) , Garlic (4 cloves) , Red Chili Peppers (4) , Salt (1 tsp) , Smoked Paprika (1 Tbsp) , Ground Black Pepper (1/2 tsp) , Distilled White Vinegar (1 Tbsp) , Lemon (1) , and Extra-Virgin Olive Oil (3/4 cup) .
Step 4
Shake, then blend for 5 minutes, until the mixture changes color from light cream to light orange. Set the sauce aside. Leftovers can be kept for up to 6 weeks.
Step 5
Place the chicken on a wire rack over a deep baking tray. Brush with the peri-peri sauce.
Step 6
Bake at 400 degrees F (200 degrees C), for 45-50 minutes. Every 15 minutes, baste the chicken. Chicken is done when a meat thermometer inserted in the center of the breast reads between 160 and 165 degrees F (71 and 74 degrees C). You can also slice the skin between the leg and the breast and peek at the juices - if they’re clear, the chicken is done.
Step 7
Leave the chicken to rest for 15 minutes.
Step 8
Carve up the chicken. Serve with your favorite side dishes.

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Nutrition Per Serving
Calories
1612
% Daily Value*
Fat
129.5 g
166%
Saturated Fat
31.0 g
155%
Trans Fat
0.0 g
--
Cholesterol
487.4 mg
162%
Carbohydrates
12.2 g
4%
Fiber
2.4 g
9%
Sugars
5.1 g
--
Protein
99.0 g
198%
Sodium
1005.0 mg
44%
Vitamin D
--
--
Calcium
87.1 mg
7%
Iron
8.8 mg
49%
Potassium
1431.8 mg
30%
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