Peri Peri Chicken (Homemade Nandos)
Homemade Nandos is just as good as the original, only cheaper and more customizable. Serve this delicious peri peri chicken with your favorite side dishes for a quick and easy weeknight fakeaway.
Servings: 4
Calories: 329kcal
Equipment
Ingredients
- 4 large chicken leg quarters
- 1 teaspoon olive oil
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 329kcal | Carbohydrates: 1g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 259mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg