Nando's Peri Peri Sauce Recipe

99% of the time I go to Nando's, I get the peri-peri chicken. It is their most popular dish and what they are known for. I have been trying to eat out less, so I started making it at home. It is actually very easy and much cheaper than ordering out. Traditionally, it is made with African bird's eye chili, but I am using Thai chilis today.

Use it to add the unmistakable Nando's flavor to chicken, meat, fish, rice, and vegetables.

🔥 About This Recipe

I am a proud Nando's chicken addict. Their flame-grilled chicken is one of my favorite chicken dishes in the whole world. I remember going there as a kid and always getting a half chicken to myself. It was great because I always had leftovers so I could get a takeout box and use it as an excuse to steal their sauce.

The peri-peri sauce I am showing you today is the one they marinate their chicken with. It is super simple to make, and you can marinate six large chicken legs with it.

⭐ Replicating At Home

I am using a variety of spices and seasonings to replicate the flavor at home. The key ingredient is smoked paprika. It has a very smoky flavor made from smoked dried peppers. Even though it is called paprika, it tastes much different.

Nando's Peri Peri Sauce is made with rosemary extract, but I am using dried oregano for a similar flavor. I actually tried it with dried rosemary but I did not think it tasted as good.

To thicken the sauce, I am blending a red bell pepper and onion into it. The pulp from them really helps the marinade cling to the chicken.

Finally, we need an unhealthy amount of garlic. I am using 9 cloves which ends up being about 3 tablespoons. The best part is you don't have to mince them since we will be blending everything in a food processor.

🧂 Ingredients

• Olive oil: This is an oil-based sauce so you will need about ½ a cup. You can also use canola oil.
• Vegetables: Thai chili peppers, red bell pepper, onion, and garlic.
• Seasonings: Smoked paprika, dried oregano, and salt.
• Lemon Juice: I am also using the zest from the outside.
• White Vinegar: Vinegar is listed as the first ingredient in their bottled sauce so I am including it despite already including lemon juice. If you do not have white vinegar, you can use apple cider vinegar or red wine vinegar.

🔪 Instructions

STEP 1: Add all ingredients to a food processor or blender. Blend for 30-60 seconds depending on the texture you want. I like the sauce to be a bit chunkier as the chunky bits get nice and caramelized when roasted.

STEP 2: Transfer to a jar and refrigerate until ready for use. Depending on the freshness of your ingredients, the sauce can last up to a week in the fridge.

🐔 How To Use it With Chicken

Here is how I use the sauce to make peri peri chicken at home.

STEP 1: Place six chicken legs in a large bowl and add the marinade to cover them generously. Allow the chicken to marinate in the fridge for a minimum of four hours and up to 24 hours. I generally like to go as long as possible to allow more time for the acid to tenderize the chicken.

STEP 2: At this point, you can use a grill, oven, barbeque, or air-fryer to cook them. Since I am stuck at home, I am using an air-fryer today.

STEP 3: Preheat your air fryer to 400°F. Place the chicken on the air fryer basket with the skin side up. Lightly spray the chicken with oil. Cook for 15-18 minutes, then flip the chicken and cook for another 5-8 minutes. The deepest part of the thigh should reach at least 165°F.

📋 Recipe

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