Copycat Roasted Chicken Recipe in Nandos' Peri-Peri Sauce

Copycat Roasted Chicken Recipe with Peri-Peri Sauce a la Nando's JTT

This morning started with heavy rain pouring down South Jakarta. When it rains like this, as usual, the snout doesn't appear at all. If any pass, it has been filled by passengers. In fact, when it's not raining, when I choose to walk to the MRT station which is not far from my house, the empty bajaj seems to pass by without stopping. Now, I have to wait almost fifteen minutes in front of the fence, with the rain getting heavier, and the garage canopy leaking here and there. The clothes I was wearing were even starting to feel damp. It's 8 o'clock, and yeah I'm late for work again. It's amazing how I haven't been fired until now.

One bajaj that was just dropping off passengers at the end of the road finally turned around and I stopped it. The house and the MRT station are only a 10-minute walk away, but there are urgent times like this where a bajaj makes life easier. Fifteen thousand rupiah went into Pak Bajaj's pocket, actually for such a short distance ten or twelve thousand was enough, but I usually always gave more. My principle is that life will be more comfortable if you get a smile and a sincere thank you rather than pouting lips and a sour face due to giving too stingy rates.

Recipe Copycat Roasted Chicken with Piri-Piri Sauce a la Nando's JTT

Click to read more...

Nandos marinated chicken recipe We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe.

Nandos marinated chicken recipe Let your favourite chicken, fish, beef or lamb absorb the flavour and heat of our marinades in a dish for at least 15 min prior to cooking. For best results, marinade overnight then barbeque, baste, grill or stir-fry to your heart's content. Do not pour used marinade back into bottle. Shake well before use.

Nandos marinated chicken recipe Our chickens are marinated for at least 24 hours before being cooked. Every oven in Nando's kitchens is pre-programmed to ensure chicken is cooked thoroughly and each batch is temperature checked before serving to ensure it has reached at least 75 degrees. Each chicken is then flame-grilled to order.

Nandos marinated chicken recipe Nando's does not freeze its chicken, which means it is fresh. The chicken is marinated for a whole day before being cooked and it is basted with peri-peri sauce during cooking, to add more flavour and help keep it moist.

Nandos marinated chicken We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe.

Nandos marinated chicken Let your favourite chicken, fish, beef or lamb absorb the flavour and heat of our marinades in a dish for at least 15 min prior to cooking. For best results, marinade overnight then barbeque, baste, grill or stir-fry to your heart's content. Do not pour used marinade back into bottle. Shake well before use.

Nandos marinated chicken Our chickens are marinated for at least 24 hours before being cooked. Every oven in Nando's kitchens is pre-programmed to ensure chicken is cooked thoroughly and each batch is temperature checked before serving to ensure it has reached at least 75 degrees. Each chicken is then flame-grilled to order.

Nandos marinated chicken Place your chicken into a marinading dish or sealable plastic bag, and squeeze the juice of half a lemon over them. Pour a generous amount of Nando's Peri Peri sauce over the chicken, reserving a little. Allow to marinade for at least 30 mins, but preferably overnight.

Nando style chicken recipe Our chickens are marinated for at least 24 hours before being cooked. Every oven in Nando's kitchens is pre-programmed to ensure chicken is cooked thoroughly and each batch is temperature checked before serving to ensure it has reached at least 75 degrees. Each chicken is then flame-grilled to order.

Nando style chicken recipe We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe.

Nando style chicken recipe Nando's does not freeze its chicken, which means it is fresh. The chicken is marinated for a whole day before being cooked and it is basted with peri-peri sauce during cooking, to add more flavour and help keep it moist.

Nando style chicken recipe Directions: Place your chicken into a marinading dish or sealable plastic bag, and squeeze the juice of half a lemon over them. Pour a generous amount of Nando's Peri Peri sauce over the chicken, reserving a little. Allow to marinade for at least 30 mins, but preferably overnight.

Nando's copycat recipes We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe.

Nando's copycat recipes Our chickens are marinated for at least 24 hours before being cooked. Every oven in Nando's kitchens is pre-programmed to ensure chicken is cooked thoroughly and each batch is temperature checked before serving to ensure it has reached at least 75 degrees. Each chicken is then flame-grilled to order.

Nando's copycat recipes Vinegar, Water, Lemon Purée (6%), Onion Purée (6%), Salt, Spices (African Bird's Eye Chilli, Cayenne Pepper, Paprika), Green Chilli, Sunflower Seed Oil, Garlic Purée, Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Antioxidants (Ascorbic Acid, Rosemary Extract).

Nando's copycat recipes Sugar, Salt, Paprika, Tomato powder, Dried onion, Black pepper, Dried chilli (4%), African Bird's Eye Chilli, Dried Garlic (2%), Acidity Regulator (Citric acid), Parsley, Rapeseed oil, Cayenne Pepper, Ground Mustard Seed, Anti-Caking Agent (Silicon dioxide), Nutmeg.

Recipe for nando's chicken Our chickens are marinated for at least 24 hours before being cooked. Every oven in Nando's kitchens is pre-programmed to ensure chicken is cooked thoroughly and each batch is temperature checked before serving to ensure it has reached at least 75 degrees. Each chicken is then flame-grilled to order.