Dinner · 30 min · american

Copycat Peri Peri Chicken Thighs (Nando’s style)

If you like boneless skinless chicken thighs, you’ll love this American dinner — 30 minutes from craving to table. The macros do the talking: 34g protein, 4g carbs, and 9g fat in every 235-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 1 lb Boneless skinless chicken thighs
• 3 African bird’s eye chilies
• 1 Red bell pepper
• 4 cloves Garlic
• 1/4 cup Lemon juice
• 2 tbsp Red wine vinegar
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Fine salt

Steps

1. Char the bell pepper and chilies under the broiler until blackened in spots, then peel off the loose skin.
2. Blend everything into a vivid red sauce; start with 1 chili and taste before adding more, since bird’s eye chilies escalate fast.
3. Coat the thighs and marinate at least 1 hour, up to overnight for full fire.
4. Grill or bake at 425°F for 20 to 22 minutes, basting with the marinade during the first half of cooking.
5. Hit them with high heat for the last 2 minutes to char the edges the way the grill at Nando’s does.
6. Rest 5 minutes and serve with extra sauce on the side for the brave.

Build my plan

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like