Sheet Pan Peri-Peri Chicken with Nando’s Sauce

Nandos is a restaurant that started in South Africa ( I think) & we recently, about 1 year ago, had one of these restaurants open here in Edmonton. We stood in line for a very long time to get in the first time we went. The food is good & they have a fantastic pop machine! So when I saw Nando’s PERI-PERI sauce at Costco, I had to buy it.

Not knowing how to use the Peri-Peri sauce, I found I had some questions… is it a marinade? a brush on sauce like BBQ sauce? I asked a friend of mine who is from South Africa & she told me to marinade the chicken in the sauce then cook it. I also looked online at the Nandos website & they have a few recipes. I will try some of  them I am sure. I decided to use one of their recipes to start my journey with Nando’s Peri-Peri sauce.

The recipe is for Peri-Peri roast chicken with coconut & lime rice. I made coconut quinoa & served a wedge of lime on the side… in case Murray wants to squeeze some lime onto the quinoa & chicken

I didn’t have a whole chicken but did have a package of boneless chicken thighs so I used them. I made the sauce, put the chicken pieces into a zip-loc bag, poured the sauce on the chicken…put it in the fridge to marinade for about 30 minutes. I used my new sheet pan to cook the chicken…took about an hour. I would have grilled the chicken but there was threat of a thunderstorm, so opted to roast the chicken instead.

Nando’s PERI-PERI sauce is available on Amazon   Here is a link to a 4 pk of different types of the sauce. This is the one I used. Scroll past the picture for the recipe ( I am an Amazon Assciate)

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Here is the recipe

Ingredients

3 lb chicken pieces *** I used boneless chicken thighs

s of boneless chicken thighs

1 1/3 cup of Nando’s PERI-PERI sauce *** I would think you could use any Peri-Peri sauce…

2 tsp ginger, grated

2 cloves garlic, grated *** i used garlic powder because I did not have any fresh garlic! I used 1 heaping teaspoon

2 limes, juiced *** if your limes are hard, roll them on the counter to soften them up before squeezing the juice out

1 tsp dried chilli flakes

salt & pepper

Method

  1. Put the chicken pieces into a zip-loc bag or bowl large enough that you can mix the chicken in with the marinade
  2. Mix the PERI-PERI sauce, ginger, garlic, lime juice, chilli flakes, salt & pepper together in a bowl, this is the marinade
  3. Pour the marinade over the chicken in the bag or bowl. Seal the bag, or cover the bowl & put it into the refrigerator for about 30 minutes. I turned the bag a few times so that all the pieces of chicken would get coated with the marinade. I you are using a bowl, move the chicken around for the same reason….
  4. Line a sheet pan with foil or use any baking pan *** I just bought new sheet pans & this was the first time I was using it!
  5. Take the chicken out of the bag & put the pieces on the baking sheet in a single layer
  6. Bake at 375f until cooked through & the chicken is browned. I cooked this for approx 50-60 minutes…I like my chicken nicely browned. I am sure it would have been cooked through sooner, but check to make sure it is completely cooked if you cook it for less time.

Enjoy!

I served this with the Coconut Quinoa & some sautéed spinach

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Ingredients
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Here is the sauce all mixed up
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Put the chicken pieces into a zip-loc bag , pour the sauce on & close that bag up tight!
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Ready to go into the refrigerator to marinade…
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My beautiful new half sheet pan…not sure you need to see this, but I am excited about it!!!!
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Covered in foil….have to protect it!!!
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The chicken has been marinading & now I have layered the chicken on the sheet pan in a single layer
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Here it is! Browned, moist & delicious

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Served with coconut quinoa & sautéed spinach
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