Peri Peri Chicken (Nando’s-Style)

Ingredients

• 4 chicken quarters (skin-on or skinless)
• 1.5 tsp salt (for seasoning chicken)
• 1 red bell pepper (large, seeded)
• 17.5 bird’s eye chilies (stems removed; adjust 15-20 to preference)
• 11 garlic cloves (peeled; about 10-12 cloves)
• 1 yellow onion (small, peeled and halved)
• 1.5 lemon juice (from 1.5 lemons)
• 2 tbsp white vinegar
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp red chili powder (or regular paprika for mild spice)
• 1 tsp cumin powder
• 1 tsp salt (for the sauce)
• 2 tbsp oil (for the marinade)
• 1.5 tbsp olive oil (for finishing sauce; 1-2 tbsp)
• 0.25 cup water (for finishing sauce)
• salt (pinch for finishing sauce)
• fresh cilantro (chopped, for garnish)

Steps

1. 1

   Lightly roast the whole bird's eye chilies (without stems), halved onion, garlic cloves, and seeded bell pepper in a dry pan or air fryer until slightly blistered with light char. If using an air fryer, cook at 200°C (390°F) for 10-12 minutes. If using an oven, roast at the same temperature for 15–18 minutes. Remove the garlic earlier once it turns lightly golden to prevent bitterness.

2. 2

   Score the chicken quarters and season with 1½ tsp of salt, rubbing it well into the cuts.

3. 3

   Add the roasted vegetables, lemon juice, vinegar, cayenne, smoked paprika, red chili powder, cumin, the remaining 1 tsp salt, and 2 tbsp oil to a blender. Blend until smooth. Add 1–2 tbsp water only if needed to help it blend; the sauce should be thick and coating, not watery.

4. 4

   Coat the chicken thoroughly with 3/4 cup of the prepared peri peri sauce. Reserve the remaining sauce separately for finishing. Marinate the chicken for at least 4 hours, or overnight for the best flavor.

5. 5

   To Air Fry: Place the chicken in the air fryer in a single layer. Air fry at 355°F (180°C) for 20 minutes, flipping 2-3 times. Baste with any marinade left in the mixing bowl at each flip.

6. 6

   Increase the air fryer temperature to 390°F (200°C) and cook for another 8–10 minutes, flipping halfway, until cooked through with lightly charred edges.

7. 7

   To Roast in Oven: Roast at 400°F (200°C) for 35–45 minutes until cooked through and the skin is crisp. Broil for a few minutes at the end for light charring.

8. 8

   To Grill: Cook over medium-high heat for 30–35 minutes, turning every 8–10 minutes and basting with the leftover marinade from the bowl at each turn. Move to indirect heat if the chicken chars too quickly before it's cooked through.

9. 9

   While the chicken cooks, prepare the finishing sauce. Add the reserved peri peri sauce to a small pan with 1 tbsp olive oil, a pinch of salt, and 1/4 cup of water to loosen. Simmer gently for 3–5 minutes on low heat until smooth and slightly thickened.

10. 10

    Brush the cooked chicken with the simmered sauce while hot. Serve the remaining sauce on the side and garnish with chopped cilantro.

Notes

Pull the garlic early when roasting to prevent bitterness. The char on the chicken is intentional and provides authentic flavor. Serve with garlic bread, coleslaw, yellow rice, or masala fries. Leftovers keep for 3 days; reheat in the air fryer at 180°C (355°F) to maintain texture.

Nutrition per serving

• main
• chicken
• spicy
• grilled
• air-fried
• Nando's-style
• dinner