Copycat Nando's – Peri Peri Whole Chicken Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 whole chicken (about 1.5kg)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">For the Peri Peri Marinade:</li><li class="ingredients-single-item">8 red bird's eye chilies (or 4-6 depending on heat preference)</li><li class="ingredients-single-item">6 garlic cloves, peeled</li><li class="ingredients-single-item">1 red bell pepper, roughly chopped</li><li class="ingredients-single-item">2 tbsp smoked paprika</li><li class="ingredients-single-item">1 tbsp oregano</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp black pepper</li><li class="ingredients-single-item">1 tsp cayenne pepper</li><li class="ingredients-single-item">80ml red wine vinegar</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">Juice of 2 lemons</li><li class="ingredients-single-item">2 tbsp brown sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Roasting tray with rack</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Kitchen twine (optional for trussing)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the peri peri marinade. In a food processor, combine the bird's eye chilies, garlic, red bell pepper, smoked paprika, oregano, salt, black pepper, cayenne pepper, red wine vinegar, olive oil, lemon juice, and brown sugar. Blend until smooth, creating a vibrant sauce. The acidity from the vinegar and lemon will tenderize the chicken while the oils will help the spices adhere to the skin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your chicken by removing the giblets if present and patting it dry with paper towels. Drying the skin is crucial for helping the marinade adhere better and ensuring crispy skin during roasting. If desired, truss the chicken with kitchen twine to maintain its shape during cooking, which promotes more even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the chicken in a large bowl or zip-top bag and pour about ¾ of the marinade over it, reserving the remainder for basting and serving. Massage the marinade thoroughly all over the chicken, including under the skin of the breast (gently separate the skin from the meat without tearing it) and inside the cavity. This ensures flavor penetrates throughout the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight (up to 24 hours). The longer marination allows the enzymes in the marinade to break down proteins, resulting in more tender, flavorful meat. Turn the chicken occasionally if possible to ensure even marination.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to cook, preheat your oven to 190°C (170°C fan/gas mark 5). Remove the chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature, which helps it cook more evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the marinated chicken on a rack in a roasting tray, breast side up. The rack elevates the chicken, allowing hot air to circulate underneath for even cooking. Drizzle with 2 tablespoons of olive oil and the lemon juice to help achieve that signature crispy skin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roast in the preheated oven for about 1 hour 15 minutes, or until the internal temperature reaches 75°C when measured at the thickest part of the thigh (without touching bone). After 30 minutes, baste the chicken with some of the reserved marinade and any juices collecting in the pan. This adds another layer of flavor and helps maintain moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the signature Nando's charred finish, increase the oven to 220°C for the final 10 minutes of cooking. Watch carefully to ensure the skin gets nicely caramelized without burning. The sugars in the marinade will help create that beautiful burnished exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooked, remove from the oven and let rest for 15-20 minutes before carving. This resting period is critical - it allows the juices to redistribute throughout the meat instead of running out when cut, resulting in much juicier chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve the chicken with the remaining peri peri sauce (you can warm it slightly if desired). For the full Nando's experience, accompany with sides like spicy rice, corn on the cob, and a fresh green salad. The contrast of the spicy chicken with cooling sides creates a balanced meal just like in the restaurant!</li></ol>