Make your favorite takeaway at home with this easy homemade Nandos recipe! Juicy and tender peri peri chicken is paired with spicy rice and corn on the cob for a quick, easy and delicious meal.
Why you'll love it
- Easy to make
- Juicy chicken with crispy skin
- Easy homemade seasoning
- Cheaper than getting a takeaway
- Use any cut of chicken that you like
- Packed with flavor
- Dairy free, gluten free, keto and low carb friendly
- Pairs with any side dishes that you like
Chicken legs: I love using chicken leg quarters in this recipe, but bone-in chicken thighs or drumsticks also work really well. You can also use a combination of different cuts of bone-in chicken.
Seasoning: Paprika, smoked paprika, garlic powder, cumin, oregano, cayenne pepper, salt, pepper and red pepper flakes give this chicken a fantastic flavor. You can also use store bought peri peri seasoning, or any chicken seasoning that you like.
Olive oil: Keeps the meat juicy and crispy. You can also use vegetable oil instead.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Pat the chicken dry with a kitchen towel. Add it to a mixing bowl, and add olive oil and seasoning. Stir to coat the chicken evenly with the oil and spices.
Two: Place the chicken with the flat side down on a baking tray fitted with a cooling rack. This will allow the chicken to cook on both sides, and prevents it from being soggy on the bottom.
Three: Roast the chicken at 400 F / 200 C for about 45 minutes, then turn up the temperature to 475 f / 225 C for a further 10 minutes. This will ensure that the chicken is juicy, with perfect crispy skin.
💡 TIP! Always use a meat thermometer to ensure that chicken is cooked perfectly. The meat should have an internal temperature of 165 F / 74 C before you remove it from the oven.
- Wipe the chicken dry before you add the olive oil and seasoning to it. This will help the chicken to be really crispy.
- If possible, cook the chicken in a sheet pan fitted with a cooling rack on top. The chicken juices will then drip down into the tray, and allow the skin to become crispy.
- Feel free to adjust the seasoning however you want.
- Leave the meat to rest for about 5 minutes before you cut it. This allows the juices to settle into the meat, making the chicken really tender.
- You can season the chicken up to 24 hours before cooking it, and leave it to marinate in a sealed container in a refrigerator.
Homemade Nandos chicken legs are best served as an entree for lunch or dinner, and ideally paired with flavorful side dishes. Here are some of my favorite recipes to serve with it:
- Air Fryer Potato Wedges
- Oven Baked Sweet Potato Fries
- Air Fryer Halloumi Fries
- Air Fryer Corn on the Cob
- Dill Pickle Pasta Salad
- Nando's Spicy Rice (Copycat)
More or less spice: Omit the cayenne pepper and red pepper flakes for a really mild version of the chicken, or add more if you prefer more spice. Alternatively, you can also serve it with a spicy sauce.
Other types of chicken: The cooking time will be similar for any other cuts of bone-in chicken. Just use a meat thermometer to ensure that the chicken has cooked through. For boneless chicken breasts or boneless chicken thighs, the cooking time will be significantly reduced. These cuts will only need about 20-30 minutes in the oven.
Store leftover baked peri peri chicken in a refrigerator for up to 4 days. Reheat the meat in a microwave, air fryer or oven for a few minutes, and serve it warm.
You can also shred the chicken off the bones. I love to use shredded chicken in sandwiches, salads or any other dishes. This is a great way to use up leftovers without having to eat the same meal multiple times in a row.
Frequently asked questions
Yes! Feel free to use Nando's peri peri marinade, or serve the chicken with a peri peri sauce if you like.
Nando's chicken is first boiled, then grilled. When you make it at home, you can simplify the process by only grilling it, or roasting it in the oven.
Peri peri is an old British phrase which means a very hot sauce made with red chilli peppers.
Peri peri chicken definitely has some heat, however you can cook it however you want. On most occasions, peri peri sauce or seasoning should not have an overpowering heat.
You might also like these recipes
- Baked Chicken Leg Quarters
- Instant Pot Chicken Drumsticks
- Teriyaki Chicken Skewers
- Air Fryer Frozen Chicken Wings
- Salt and Pepper Chicken
- Instant Pot Chicken Fajitas
Peri Peri Chicken (Homemade Nandos)
- Preheat the oven to 400 F / 200 C.
- Pat the chicken dry with a kitchen towel.
- Add all ingredients to a mixing bowl. Stir to coat the chicken evenly with the oil and spices.
- Place the chicken with the flat side down on a baking tray fitted with a cooling rack. This will allow the chicken to cook on both sides, and prevents it from being soggy on the bottom.
- Roast the chicken in the middle of the oven for about 45 minutes, then turn up the temperature to 475 f / 225 C for a further 10 minutes. This will ensure that the chicken is juicy, with perfect crispy skin.
- Remove from the oven, and leave the meat to rest for about 10 minutes before serving.
- Store leftover chicken in a refrigerator for up to 4 days. Reheat in a microwave, or shred the chicken and serve it cold in sandwiches or salads.
- Omit the cayenne pepper and red pepper flakes for a mild version of the chicken.
- I recommend serving this dish with Nandos Spicy Rice and a salad.