Piri Piri Chicken Recipe: Nandos Style!

This is one of my favourite meals, Piri Piri spatchcocked chicken, just like you would get at Nandos. I show you my recipe, which is a little different to the other piri piri recipes... I also how show you how to spatchcock a chicken. If you like Nandos chicken, you will love this! (Also known as Peri Peri Chicken!)

This is why I grow so many piri piri plants, so I can have this tasty dish!

Enjoy!

#chillichumprecipes

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[downrangeops]

You can't beat a Nandos chicken braai! I remember, back in the 90's, smuggling a bottle of Nandos sauce all the way from Durban to Glasgow, so I could treat an ex-army buddy to a happy memory. I tried to braai my chicken on a charcoal braai, which totally failed due to a 3cm air gap between the coals and the grill. It was November in Scotland. After nearly an hour freezing outside we eventually gave up and resorted to using the oven - and a new memory was born!

[Tokiareinke]

Your recipe videos along with pickling, hotsauceing and everything in between to do with peppers after harvest, are my favourite. Also your video editing is very much on point. Hope to see a lot more videos from you!

[joedeluca]

Mmm, emulsifying the marinade into a "mayo" is such a great call. Thanks Chillichump!!

[kpj]

i was a chef for quite a few years. if you keep holding a chefs knife with your finger out, you have less control and will get tendinitis. lol pinch the spine of the knife above the handle and wrap your grip like shaking hands. fantastic video always love watching you work

[Braaiman]

Hi, I’ve just discovered your channel. I have subscribed and have a lot of catch up to do. Jus a quick tip for your Weber gas braai. Use a wire grate from the oven and rest it on the cast iron Weber grate. Hopefully you will have a bit of a gap now between the cast iron and the chicken. This allows the skin to render and less chance of marinade and skin burning. Also fat dripping and hitting the cast iron gives a nice braai flavour. Thank you for this recipe. I will be making it shortly.

[happyhavoc-]

my new favourite channel! I've watched soo many of your videos in like 2 days! Good content!

[theodore]

Nice. I like it that you also cook the backbone.

[adriancarter]

You are so easy to follow. Thank you for your knowledge😊

[Hammertime]

Great vid man, i love cooking chickens spatchcocked as well, cant beat the flavour especially from the bbq, nice one 👍👍👍🍺

[victorbenner]

Someone suggested using kitchen shears, they are definitely safer. However I would suggest using poultry shears. They are designed specifically for chickens, turkey etc. They make a huge difference in time and safety. And to the one who gave you a bad time about the gas grill I have to say at least it was still a Webber. I have several smokers, grills etc. that use all kinds of fuel. Wood, charcoal, brickets, and yes gas ( although I still don't use pellets yet, those grills are very expensive for what you get in return) Here's the thing, they all work well if you know what your doing. This looked great and I'm planning on using this recipe for backyard cooking and am thinking about using your recipe in some competition BBQ cooks. Keep it spicy. 🌶🌶🌶

[hewzter]

This is my next bbq-mission! looks fantastic!

[GODSSALERD]

Can also sous vide it if you have one. 12"x12" vag bags leave that bad boy over night in the frige... then when ready 2 houers at 65c. Pat dry once finished. Then on the bbq for 10 min and you will have some amassing chiken. Love the vids😁 will try it out with some birds eye chili 🌶

[TheViewOne]

Just curious on what flame settings that you have there. cause nearly 40 minutes for a chicken means that the heat is very very low. Can we do indirect heat if the lowest setting on my grill can't be set low enough?

[phumeoli]

Man, you precise and professional. Love you

[marlenethompson]

That is one awesome braai you have there, green with envy. But the best must be your tutorial on how to spatchcock the chicken. No wait, it is the marinade recipe. We can now buy Nando's sauces in the supermarkets, but they are not great for marinating. Or maybe I have just forgotten what a good Nando's chicken tastes like!

[pemacal]

Excellent recipe !!! I will add to my favourites foods !!!

[AMDRyzenEnthusiastGroup]

Looks great. Can't wait to try it out. I suspect there will be quite a lot more subscribers on your channel, soon. I only recently found you, and the content is quite remarkable. Love it!

[tomlanger]

Did the recipe. Thank you. I did add a smidge of ghost pepper powder. Not to worry. I'll be able to talk again soon! Haha tom

[twiggy]

Good vid, but two words "poultry shears". They make spatchcocking a chicken so much easier. Oh, and invest in a meat thermometer to save ripping the meat apart. If you're cooking chicken, you want to get the temperature spot on so you're not under or over cooking it. Take it off when the breast is 60°C and the legs are 78-80°C and leave to rest for at least ten mins. Last bit of advice is to cook seasoned spatchcocked chicken over charcoal with some smoke chips soaked in water. The flavour is immense and the steam keeps the meat moist.

[Sheenasalesthriftytreasures]

The middle of the night I really shouldn’t be watching your yummy cooking videos 😂 I came to watch about crossing peppers 🌶 but decided to have a chump a thon 😂 love your videos!