Nando's Style Chicken
Nando's style chicken, or piri piri chicken is always a firm favourite. But just how hot do you like it?I tend to go for the Extra Hot when I go in there but I know that may be a little bit too much for some of you.The key to making this chicken is to marinade the chicken in a sauce that suits your tastes. To cool down the sauce, use a less hot chilli, to pep it up a bit use a more hot chilli.I recently bought a bag of dried Amarillo chillis (Peruvian chillies) and I have been using these for my sauce. They're fruity but with a nice kick, especially if you leave the seeds in.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To prepare the Piri Piri Sauce
- Put all of the ingredients into a blender and mix until you have a rough paste.
To prepare the chicken
- Take a heavy duty pair of kitchen scissors and cut down either side of the backbone from the back to the neck and discard the backbone.
- Turn the chicken over and open out. Use the flat of your hand to push down on the breasts and flatten.
- For authentic Nando's style chicken you can take a sharp knife and cut the carcass in half down the breastbone.
- With a sharp knife cut three times across each breast and two to three times on the legs and thighs. This will allow the marinade to penetrate and flavour the meat.
- Now rub in your marinade all over the chicken. I suggest you do this on a baking tray as it's going to be messy.
- Place into your fridge for at least 2 hours but preferably overnight.
- Once the chicken has marinaded, light your Egg and setup for a direct cook at 180°C (use just the stainless steel grid).
- Cook the chicken skin side down for about 25 minutes.
- Now turn your chicken and cook until it reaches 74°C internal temperature. This will take about 15 minutes. I use a Meater Pro to measure this and then check the chicken is cooked all over with a Thermapen when the Meater indicates it is done.
Video
Notes
I suggest you serve this with some of my Nando's Style Rice.
0 Comments