Nando's Peri Peri Chicken Burgers
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4
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Calories
472 kcal
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Course
Main Course, Dinner
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Cuisine
Portuguese
Nando's Peri Peri Chicken Burgers
Description
This recipe involves marinating chicken breasts in a homemade peri peri sauce made from bird's eye chilies, red bell pepper, garlic, smoked paprika, malt vinegar, and other spices. The chicken is pounded to even thickness, marinated for several hours, then grilled or pan-fried. The spicy marinade imparts a smoky, tangy heat that permeates the meat.
The perinaise sauce, a blend of peri peri sauce, mayonnaise, and sour cream or yogurt, adds a creamy, cooling contrast. The burgers are assembled on toasted soft rolls with fresh lettuce and tomato slices, creating a satisfying balance of smoky, spicy, creamy, and fresh elements.
The level of spice can be adjusted by varying the number of bird’s eye chilies used in the marinade. The peri peri sauce and perinaise can be made ahead, and leftovers stored refrigerated or frozen. The cooked burgers keep well for up to four days refrigerated.
Ingredients
Peri Peri Sauce/Marinade
- 1 - 3 bird's eye chili 1 is very mild, 3 is mildly spicy) (Note 1, red
- 1 red bell pepper roughly cut into 1.5cm / 1/2" pieces, medium
- 5 garlic peeled, whole, cloves
- 3 tbsp vegetable oil or other plain flavoured oil, or canola oil
- 4 tbsp malt vinegar (Note 2)
- 2 tbsp smoked paprika (substitute regular / sweet paprika)
- 1 tbsp oregano dried
- 2 tsp onion powder (substitute garlic powder)
- 1 1/2 tsp white sugar
- 1 1/2 tsp kosher salt or cooking salt
- 3 drops red food colouring (optional, Note 3)
Perinaise
- 3 tbsp peri peri sauce (above)
- 1/2 cup mayonnaise or other mayonnaise, whole egg
- 1/4 cup sour cream (or yoghurt)
Burgers
- 2 tbsp olive oil
- 4 chicken breast skinless boneless (each large enough for a burger, or chicken thigh fillets
- 4 soft rolls , split and lightly toasted (if desired)
- 2 tomato sliced
- lettuce of choice
Instructions
- Prepare chicken breast - If using breast, pound to 1 cm / 0.4" even thickness (cover with go-between or freezer bags, use a meat mallet or rolling pin). Then trim each chicken piece so it is a bit larger than the buns (factor in 20% shrinkage when it cooks).
- Peri Peri Sauce - Put the Per Peri Sauce ingredients in a jug and blitz until smooth using a stick blender, or other appliance of choice (food processor, blender, NutriBullet).
- Marinade chicken - Pour 1/2 cup of the sauce into a bowl or ziplock bag. Add the chicken and turn to coat. Marinate for at least 3 hours, or up to 24 hours, in the fridge.
- Perinaise - Mix together the Perinaise ingredients. Set aside.
- Cook chicken - Heat 1 tablespoon of olive oil in a fry pan over medium / medium-high heat, OR brush BBQ grill with oil then heat. Cook breast for 3 minutes on each side, thighs for 4 minutes (in batches, if they won't fit in the pan), lowering the heat as needed if they are charring too much (char = legit!).
- Rest - Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)
- Assemble - To make the burgers, spread the base of a roll with Peri-naise. Top with lettuce, tomato then chicken, then top with more Peri-naise and extra Peri Peri sauce if desired!
Notes
- Adjust spiciness by varying bird’s eye chilies; 1 is mild, 3 is mildly spicy, and more for heat.
- Substitute Thai chilies or red pepper flakes if needed, adjusting quantity to taste.
- Malt vinegar adds a nutty acidity; red wine or apple cider vinegar can be used instead.
- Red food coloring is optional for authentic peri peri color.
- Store cooked chicken up to 4 days refrigerated; peri peri sauce keeps 3-4 days or freezes well.
- Use leftover peri peri sauce for dipping or spreading on other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472cal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 1326mg | 55% |
| Potassium | 711mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2769IU | 55% |
| Vitamin C | 42mg | 47% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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