Portuguese BBQ Peri Peri Chicken

(Homemade Nandos Recipe)

Bring your favourite Nando's chicken to the table with this Portuguese BBQ Peri Peri
Chicken Recipe! PLUS the addition of juicy corn cobs in foil packets! AN ORIGINAL
CAFE DELITES RECIPE, INSPIRED BY NANDO'S BBQ CHICKEN AND MARINADE!

Prep Time Cook Time Total Time

Add to Collection
5 mins 1 hr 20 mins 1 hr 25 mins

Course: Dinner Cuisine: Portuguese Servings: 6 Calories: 529kcal 5 from 8 votes

Author: Karina - Cafe Delites

Ingredients
For The Marinade:
1/2 cup vegetable oil
1/3 cup BBQ sauce
3 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon onion powder
2 teaspoons fresh squeezed lemon juice (optional)
2-4 teaspoons sriracha*
1 teaspoon yellow mustard
2 teaspoons salt
Cracked black pepper , to taste (optional)

Chicken:
3-4 pounds (or 1 1/2kg to 2kg) whole chicken (Butterflied is preferred)
Salt and pepper to season

Corn (OPTIONAL):
6 corn cobs
3 teaspoons butter (optional)

Instructions
1. Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4
teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or
leave it out all together if you don't want any spice at all).
2. Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where
possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over
night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer
you leave it, the better the flavours.)

FOR THE OVEN:

1. When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
 2. Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time
to take the chill out of the chicken. (I find 20 minutes plenty of time. Don't leave it any longer than half an
hour at room temperature.)
3. Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is
hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin
becomes golden browned. Flip and sear on the other side for a further 5 minutes.
4. Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken.
Use a basting brush to coat evenly.
5. Place the chicken in the preheated oven, and cook for 55-60 minutes, or until cooked right through to the
centre and juices run clear.
6. (If serving with the corn: completely wrap each cob in foil large enough to cover them, and add the corn
foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). If your pan
is too small, arrange them on another pan. They only need 30-35 minutes of cooking time.) Once corn is
done, dollop with 1/2 teaspoon of butter per cob (optional).
7. Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED
marinade to use as a dipping sauce.
8. Serve with the corn!

FOR THE BBQ:

1. Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin
begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip
and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue
lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked
through and juices run clear.
2. Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time
(after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.

Notes
*I use Sriracha because it's the easiest chili sauce found for readers worldwide. If you can find peri peri (or piri
piri sauce), please use that instead. 2 teaspoons of Sriracha yields a very mild spicy result. So mild we could
hardly taste it. Feel free to leave it out if you have doubts, but we love it in there for the flavour enhancement.
For a good kick of spice, 1-2 tablespoons is a good start. I started with 2 teaspoons, taste tested, and added
extra teaspoonfuls from there until reaching our desired spice level (we loved ours at 1 1/2 tablespoons of
Sriracha). For an extremely HOT marinade, add in 3-4 tablespoons. When taste testing, the marinade will be
strong. Don't worry, and please don't add any water to dilute it. It will dilute naturally in the oven when cooking
through the pan drippings.

**COOK time does not include Marinating time

Nutrition
Calories: 529kcal | Carbohydrates: 26g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 87mg | Sodium:
1175mg | Potassium: 575mg | Fiber: 2g | Sugar: 11g | Vitamin A: 420IU | Vitamin C: 12mg | Calcium: 37mg | Iron:
2.1mg