Peri Peri Chicken with Nandos Sauce
UK Masterchef fame, Chef Bobby Geetha's take on the popular Nando's Peri-Peri Chicken.
An easy to make homemade version of the popular Nandos Peri Peri Chicken with their delicious special sauce for that restaurant-style meal to enjoy at home.
Recipe Card
| Ingredients | Quantity |
| To poach the chicken leg | |
| Chicken leg (curing in salt for 30 minutes) | 3 nos |
| Water | 1 litre |
| Chicken stock cubes | 2 cubes |
| Chilli flakes | 3 gm/ ¼ tsp |
| Spring onions | 2 stems |
| For Marinade | |
| Chilli flakes | 3 gm/ ¼ tsp |
| Olive oil | 15 gm/ 1 tbsp |
| Soya sauce | 30 gm/ 2 tbsp |
| For plating | |
| Grilled spring onions | 2 stems |
| Nandos peri peri sauce | 15 gm/1 tbsp |
Method of Preparation:To Poach the Chicken Leg
- Score chicken leg using a knife and keep.
- In a pan pour water and allow it to boil.
- Add chicken stock cubes and chilli flakes.
- Now put the chicken leg into the boiling water and reduce the flame to very low.
- Allow to cook the chicken in a low flame (98 c) for 15 minutes (without covering the pan)
- Now put spring onion into the pan along with the chicken and switch off the flame.
- Take out the spring onion from the water after 2 minutes and keep it aside.
- Allow chicken to cool down in the pan in stock water itself. By doing this the chicken will get juicier and flavourful.
To Grill the Chicken
- Make a marinade with chilli flakes, olive oil and soya sauce.
- Apply the marinade to the cooked chicken and to spring onions
- Pre-heat the grilling pan, when the pan is hot grill chicken on the skin side first for 2 minutes until the chicken gets the nice grill colour.
- Repeat same on the other side of the chicken.
- Before removing chicken from the pan, spread Nandos peri peri sauce on the top of the chicken.
- After doing this remove chicken from the grill pan and ready to plate.
- Also, put spring onion into the pan to grill.
- Leave it for 40 seconds and remove the spring onion from the pan and keep it aside for garnish.
For Plating
- Place chicken in a serving plate and put grilled spring onions on top.
- Pour some Nandos peri peri sauce on the side and serve.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
Peri Peri Chicken with Nandos Sauce
UK Masterchef fame, Chef Bobby Geetha's take on the popular Nando's Peri-Peri Chicken.
An easy to make homemade version of the popular Nandos Peri Peri Chicken with their delicious special sauce for that restaurant-style meal to enjoy at home.
Recipe Card
| Ingredients | Quantity |
| To poach the chicken leg | |
| Chicken leg (curing in salt for 30 minutes) | 3 nos |
| Water | 1 litre |
| Chicken stock cubes | 2 cubes |
| Chilli flakes | 3 gm/ ¼ tsp |
| Spring onions | 2 stems |
| For Marinade | |
| Chilli flakes | 3 gm/ ¼ tsp |
| Olive oil | 15 gm/ 1 tbsp |
| Soya sauce | 30 gm/ 2 tbsp |
| For plating | |
| Grilled spring onions | 2 stems |
| Nandos peri peri sauce | 15 gm/1 tbsp |
Method of Preparation:To Poach the Chicken Leg
- Score chicken leg using a knife and keep.
- In a pan pour water and allow it to boil.
- Add chicken stock cubes and chilli flakes.
- Now put the chicken leg into the boiling water and reduce the flame to very low.
- Allow to cook the chicken in a low flame (98 c) for 15 minutes (without covering the pan)
- Now put spring onion into the pan along with the chicken and switch off the flame.
- Take out the spring onion from the water after 2 minutes and keep it aside.
- Allow chicken to cool down in the pan in stock water itself. By doing this the chicken will get juicier and flavourful.
To Grill the Chicken
- Make a marinade with chilli flakes, olive oil and soya sauce.
- Apply the marinade to the cooked chicken and to spring onions
- Pre-heat the grilling pan, when the pan is hot grill chicken on the skin side first for 2 minutes until the chicken gets the nice grill colour.
- Repeat same on the other side of the chicken.
- Before removing chicken from the pan, spread Nandos peri peri sauce on the top of the chicken.
- After doing this remove chicken from the grill pan and ready to plate.
- Also, put spring onion into the pan to grill.
- Leave it for 40 seconds and remove the spring onion from the pan and keep it aside for garnish.
For Plating
- Place chicken in a serving plate and put grilled spring onions on top.
- Pour some Nandos peri peri sauce on the side and serve.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
UK Masterchef fame, Chef Bobby Geetha's take on the popular Nando's Peri-Peri Chicken.
An easy to make homemade version of the popular Nandos Peri Peri Chicken with their delicious special sauce for that restaurant-style meal to enjoy at home.
Recipe Card
| Ingredients | Quantity |
| To poach the chicken leg | |
| Chicken leg (curing in salt for 30 minutes) | 3 nos |
| Water | 1 litre |
| Chicken stock cubes | 2 cubes |
| Chilli flakes | 3 gm/ ¼ tsp |
| Spring onions | 2 stems |
| For Marinade | |
| Chilli flakes | 3 gm/ ¼ tsp |
| Olive oil | 15 gm/ 1 tbsp |
| Soya sauce | 30 gm/ 2 tbsp |
| For plating | |
| Grilled spring onions | 2 stems |
| Nandos peri peri sauce | 15 gm/1 tbsp |
Method of Preparation:To Poach the Chicken Leg
- Score chicken leg using a knife and keep.
- In a pan pour water and allow it to boil.
- Add chicken stock cubes and chilli flakes.
- Now put the chicken leg into the boiling water and reduce the flame to very low.
- Allow to cook the chicken in a low flame (98 c) for 15 minutes (without covering the pan)
- Now put spring onion into the pan along with the chicken and switch off the flame.
- Take out the spring onion from the water after 2 minutes and keep it aside.
- Allow chicken to cool down in the pan in stock water itself. By doing this the chicken will get juicier and flavourful.
To Grill the Chicken
- Make a marinade with chilli flakes, olive oil and soya sauce.
- Apply the marinade to the cooked chicken and to spring onions
- Pre-heat the grilling pan, when the pan is hot grill chicken on the skin side first for 2 minutes until the chicken gets the nice grill colour.
- Repeat same on the other side of the chicken.
- Before removing chicken from the pan, spread Nandos peri peri sauce on the top of the chicken.
- After doing this remove chicken from the grill pan and ready to plate.
- Also, put spring onion into the pan to grill.
- Leave it for 40 seconds and remove the spring onion from the pan and keep it aside for garnish.
For Plating
- Place chicken in a serving plate and put grilled spring onions on top.
- Pour some Nandos peri peri sauce on the side and serve.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
