Nando’s Peri Peri Chicken Burgers
These Nando’s Peri Peri Chicken Burgers bring the spicy, smoky, and tangy flavors of the famous Portuguese-style chicken to your home! Juicy marinated chicken is grilled to perfection and served on a soft bun with crisp lettuce, fresh tomatoes, and a creamy homemade Perinaise (Peri Peri mayo sauce). Perfect for BBQs, family dinners, or game nights, these burgers will satisfy your cravings for a spicy, restaurant-quality meal. Serve with fries or wedges for the ultimate experience!
Ingredients
- For the Peri Peri Sauce Marinade:
- 1 –3 bird’s eye red chilies 1 for mild, 3 for spicy
- 1 medium red bell pepper cut into chunks
- 5 garlic cloves whole
- 3 tbsp vegetable or canola oil
- 4 tbsp malt vinegar
- 2 tbsp smoked paprika or sweet paprika
- 1 tbsp dried oregano
- 2 tsp onion powder or garlic powder
- 1 ½ tsp white sugar
- 1 ½ tsp kosher salt
- 3 drops red food coloring optional
- For the Perinaise Peri Peri Mayo Sauce:
- 3 tbsp Peri Peri Sauce from above
- ½ cup whole egg mayonnaise
- ¼ cup sour cream or yogurt
- For the Burgers:
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts or thighs
- 4 soft burger buns split and lightly toasted
- 2 tomatoes sliced
- Lettuce of choice
Instructions
- Prepare Chicken: If using chicken breasts, pound them to 1 cm thickness for even cooking. Trim each piece to fit the buns (allow for shrinkage).
- Make Peri Peri Sauce: Blend all Peri Peri Sauce ingredients until smooth using a blender or food processor.
- Marinate Chicken: In a bowl or ziplock bag, mix ½ cup of the Peri Peri Sauce with the chicken. Marinate for at least 3 hours (or up to 24 hours) in the fridge.
- Make Perinaise: In a small bowl, combine mayonnaise, sour cream, and 3 tbsp of Peri Peri Sauce. Stir well and set aside.
- Cook Chicken: Heat 1 tbsp olive oil in a pan over medium-high heat (or brush BBQ grill with oil). Cook chicken breasts for 3 minutes per side (thighs for 4 minutes per side). Adjust heat to prevent burning.
- Rest Chicken: Remove chicken from the heat and let it rest for 5 minutes, loosely covered with foil.
- Assemble Burgers: Spread Perinaise on the bottom bun. Layer with lettuce, tomato slices, grilled chicken, and an extra drizzle of Peri Peri Sauce. Top with the other half of the bun.
- Serve & Enjoy: Pair with fries or wedges for a complete meal!
Notes
- Adjust spice level by using more or fewer chilies.
- Grill alternative: Can be cooked on an outdoor grill for added smokiness.
- Storage: Leftover chicken can be refrigerated for up to 3 days and reheated before serving.