Nando's Peri Peri Chicken Burgers

Nando's Peri Peri Chicken Burger with chargrilled chicken and pink Perinaise sauce on a toasted soft roll

Nando's Peri Peri Chicken Burgers

A copycat of Nando's famous Peri Peri Chicken Burgers. Chicken marinated in a homemade Peri Peri sauce, seared for an authentic char, piled onto warm buns and slathered with a homemade Perinaise pink sauce. Better than takeout and perfect for BBQ gatherings.

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Prep Time 15

Cook Time 15

Marinating Time 3

Total Time 3 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Portuguese

Calories: 472

Ingredients Equipment Method Notes

Ingredients

PERI PERI SAUCE AND MARINADE
1-3 birds eye red chilies 1 is very mild, 3 is mildly spicy, 5 is hot. Thai chilies or red pepper flakes also work.
1 medium red bell pepper roughly cut into 1/2-inch pieces
5 cloves garlic peeled, whole
3 tbsp vegetable or canola oil or any plain flavored oil
4 tbsp malt vinegar substitute red wine vinegar or apple cider vinegar
2 tbsp smoked paprika substitute regular sweet paprika
1 tbsp dried oregano
2 tsp onion powder substitute garlic powder
1 1/2 tsp white sugar
1 1/2 tsp kosher salt
3 drops red food coloring optional, cosmetic only
PERINAISE (PINK SAUCE)
3 tbsp Peri Peri Sauce from above
1/2 cup whole egg mayonnaise or other full-fat mayonnaise
1/4 cup sour cream or plain full-fat Greek yogurt
BURGERS
2 tbsp olive oil for cooking
4 boneless skinless chicken breasts or thigh fillets each large enough for a burger bun
4 soft burger rolls split and lightly toasted if desired
2 tomatoes sliced
lettuce of choice butter lettuce, baby spinach, or rocket recommended

Equipment

Stick blender or food processor
Meat mallet or rolling pin
Large skillet or outdoor BBQ grill
Ziplock bags or bowl for marinating
Aluminum foil

Method

Prepare the Chicken: If using chicken breast, cover with a freezer bag or plastic wrap and pound to an even 1/2-inch (1 cm) thickness using a meat mallet or rolling pin. Trim each piece so it is slightly larger than the buns, factoring in 20 percent shrinkage during cooking. Thigh fillets can be used as-is.
Make the Peri Peri Sauce: Place all Peri Peri Sauce ingredients into a jug and blitz until smooth using a stick blender, food processor, or blender. It does not need to be completely smooth, but there should be no hard lumps.
Marinate the Chicken: Pour 1/2 cup of the Peri Peri Sauce into a bowl or ziplock bag. Add the chicken and turn to coat thoroughly. Marinate in the fridge for at least 3 hours, or up to 24 hours.
Make the Perinaise: Mix together 3 tablespoons of Peri Peri Sauce, the mayonnaise, and the sour cream until fully combined. Set aside in the fridge until ready to serve.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium to medium-high heat, or brush a BBQ grill with oil and heat. Cook chicken breasts for 3 minutes per side, or thigh fillets for 4 minutes per side in batches if needed. Lower the heat if charring too much. Some char is authentic and desirable.
Rest the Chicken: Transfer cooked chicken to a plate, loosely cover with foil, and rest for 5 minutes. Do not skip this step. Toast the rolls during this time if desired.
Assemble the Burgers: Spread Perinaise generously on the base of each roll. Top with lettuce, tomato slices, then the Peri Peri chicken. Add more Perinaise and a heaping spoonful of extra Peri Peri sauce on top. Place the bun lid on and serve immediately.

Notes

Spiciness: Use 1 chili for very mild, 3 for mildly spicy, 5 for heat lovers. Spice mellows in the finished burger. Malt vinegar substitute: red wine vinegar or apple cider vinegar. Red food coloring is optional and purely cosmetic. Cooked chicken keeps 3 to 4 days refrigerated. Peri Peri Sauce keeps 3 to 4 days refrigerated or 3 months frozen. Perinaise keeps 1 week refrigerated. Reheat chicken in a skillet over medium heat to preserve texture. For gatherings, marinate large batches overnight and set up a DIY burger station.