This is my copycat of the FAMOUS Nandos Peri Peri Chicken Burger!
Excellent for summer BBQs!
Here in Australia, it has a cult following!
Marinating the chicken in Peri Peri Sauce
Its full flavoured yet fresh, and I describe it as a party in your mouth.
The combination of the creamy sauce with the fresh Peri Peri sauce in the burger is a killer!
But better, because its made from real ingredients!
A concoction I cobbled together after an inspection of the Nandos bottle minus additives and other mystery ingredients.
As for the making part?
Just blitz everything together.
Marinating the chicken in Peri Peri Sauce
It literally takes seconds!
Ingredients in Nandos Peri Peri Sauce recipe
Heres what goes into my copy-cat Nandos Peri Peri Sauce.
Dont worry if you cant get these, its easy to substitute see below.
Perinaise – creamy Peri Peri sauce
Birds Eye chillis These are common here in Australia and are fairly spicy.
Substitutewith other fresh chillies of choice or dried chilli flakes (red pepper flakes).
Start with less, blitz, then it’s possible for you to add more later and blitz again.
Use a medium one if its too big, your sauce may end up too thick.
Garlic Its not Peri Peri Sauce without a good amount of garlic in it!
Substitute with red wine vinegar, white wine vinegar or apple cider vinegar.
Spices Just regular everyday spices!
Onion, paprika and dried oregano.
I like to usesmokedpaprikawhen Ive got it for a touch of free extra smokey flavour.
However, I use regular paprika in a pinch if I dont have it.
Red food colouring (optional) To give it a red colour boost!
I use natural red food colouring so I dont hold back using colouring in foods.
For breast, I like to pound them so they are more even thickness so they cook through evenly.
Makes a difference for this lean cut!
Peri-naise (pink sauce!)
This is my copycat of the Nandos Peri-Naise which is a Peri Peri creamy mayonnaise sauce.
Any lettuce you have / can get is fine here.
I use butter lettuce (the lovely soft kind).
If using cos (romaine) or iceberg lettuce, consider shredding it.
Poundto 1cm / 0.4 thickness using a meat mallet or rollling pin.
Cutthe chicken into burger-size pieces that are a little larger than the buns.
Factor in 20% shrinkage!
Comparisonor bun to chicken piece.
It wont be completely smooth, but it shouldnt have hard lumps in it.
Marinade chicken Then use 1/2 cup of the Peri Peri Sauce to marinade the chicken.
Marinade for at least 3 hours, up to 24 hours.
(Even 48 hours is fine, I just find beyond 24 hours I dont notice any difference).
Dont cook it on too high a heat else the marinade stuck on the chicken will completely burn!
We just want some authentic flame-grilled chargrilled spots on the chicken, without making it completely black.
Rest Once cooked, rest the chicken for 3 to 5 minutes before assembling the burger.
Dont skip this step!
Then I slather with more Peri-naise and a heaping dollop of extra Peri Peri Sauce.
Eat!Pop the lid onto your burger then sink your teeth into it!
As with all my food for a crowd, I put these burgers out in a DIY situation.
Then everyone builds their own burgers.
Dont make me wash up!-Nagi x
PS Pictured in post with a peek of homemade wedges.
Boy, what a combo.
And excellent for dipping into the Perinaise Sauce!
Last weekend we had two more book signing events in Sydney.
Prevent screen from sleeping
The first at Westfield Warringah Mall, my old stomping ground where it all began.
So lovely to talk to locals!!
And on Sunday in the Shire at Westfield Miranda.
Heres a little home video I put together.
The sight of Dozer waddling through the Westfield is just everything!
Nevertheless, he is with me in spirit.
