This is my copycat of the FAMOUS Nando’s Peri Peri Chicken Burger. It is my single most requested recipe. And it’s one of FIVE of my recipes being featured in this month’s Super Food Ideas magazine!!!
Nando’s Chicken Copycat – and exciting news!!
A few months ago, I got an email that I never dreamed of receiving.
{Abbreviated} “Hi Nagi. I’m Rebecca, the editor of Super Food Ideas, Australia’s top selling food magazine….I love the way you write – friendly, understanding and self-deprecating; and also your recipes are fab.
It got me thinking, is there some way that we could work together? I think your recipes would be perfect for my readers…..If you’d be interested in looking at possibilities, email me back or just give me a call on…”
I actually gasped out loud, jumped out of my chair, did a little jiggy and picked up the phone straight away. Then I put it down, took a few deep breaths to calm myself.
“Be cool, be cool,” I said to myself. “Be professional, don’t come across like a dribbling fool.”
Well, so much for the pep talk. I made the call, tripped over my words with excitement, was convinced the editor would never take me seriously, thinking I was just a blubbering, over excited foodie….
And yet, it happened. My dream, something I never even thought of as a possibility until years down the track, has come true.
My recipes are being featured in Australia’s top selling magazine, Super Food Ideas! And not just plonked in some dark corner. There’s a WHOLE SPREAD of MY recipes with MY photos, MY words, MY ideas!! EEK!!!
When I received the mock up of the layout of the pages in Super Food Ideas for my recipes, with full page photos, I almost cried. It looked so professional it was overwhelming, so humbling, beyond what I can describe.
Look! Here it is – here’s my feature in Super Food Ideas!!
Someone once asked me why I don’t do more commercial shoots for clients. “Commercial shoots” being packaged food or food other people prepare that I then shoot for ads and catalogues. And my response was this: “I want to photograph food I love. Because my passion lies in creating food that I think is so delicious, I want to share it. With my family and friends, and on my blog! And photographing the food I love, striving to capture what I love about it so much, that’s what gets my juices flowing!”
Which is why contributing my own recipes to Super Food Ideas magazine is an opportunity that has me so excited. It really is my dream come true, sharing my own recipes and my own photos in a magazine!
Nando’s copycat Portuguese Chicken Burgers
Back to my Nando’s copycat Portuguese Chicken Burgers! I don’t think Nando’s is huge in America yet, but let me tell you, it has a cult following in Australia. I really mean it when I say this is probably my most requested recipe. If you’ve never tried Nando’s before, you are in for a treat if you try this. The marinade is incredible!
And it forms the base for a simple sauce for the burgers AND as a fabulous dipping sauce for wedges on the side!
Nando’s Peri Peri Sauce
The homemade Nando’s Peri Peri sauce is a copycat that tastes remarkably similar! It’s made with fresh red chillies, capsicum/bell pepper (this is the “secret” ingredient), garlic, vinegar, oil plus herbs and spices (paprika, oregano, onion, sugar, salt, pepper)
It’s literally a plonk-and blitz job, then just pour over the chicken.
What I really love about the Peri Peri Sauce marinade is that you can make it as burgers or not. The marinade is so full of flavour, you could easily serve it up for dinner without the buns. 🙂 Check out the caramelisation, isn’t it fab? Ooooh, the flavour infusion from the marinade…it’s incredible!
It also works as extra sauce for the burgers – OR stir it into mayonnaise to make a Pink Burger Sauce and for dipping wedges or chips (pictured above).
I asked Super Food Ideas to let me share it with you because I really wanted this on my blog. It’s one of five recipes I’ve created especially for Super Food Ideas. The other 4 are exclusive to the magazine – but never fear it’s only $3.20 (can you believe that?!) and you can get it at all the major supermarkets and newsagents in Australia.
Here’s a sneak preview of the other recipes I created for Super Food Ideas. All of them are “Double Duty” recipes where one base sauce is used as a marinade and to make a tasty side.
1. Garlic Lime Marinated Prawns (Shrimp) with Green Rice – one lime and garlic mixture used to marinate the prawns and as the flavour base for a green spinach rice;
2. Cuban Mojo Marinated Pork Cutlets with Corn and Capsicum Salsa – classic Cuban Mojo marinade is used to both infuse the pork with flavour and as a dressing to toss through the chargrilled salsa;
3. Chinese Broccoli with Oyster Sauce and Marinated Chicken – my favourite Chinese vegetable dish uses a sauce which is also brilliant for marinating chicken; and
4. Middle Eastern lamb Koftas with Aromatic Lentil Rice – the same base spice mixture is used to flavour the kofta and to season the rice.
I hate to blow my own horn, but the green spinach coriander garlic lime rice that is made from the marinade for the prawns/shrimp is really good. REALLY good!
This Portuguese Chicken Burger is one of my “go to” recipes for when I’m entertaining large groups. I throw huge quantities of chicken and marinade into ziplock bags then make the blokes do the BBQ’ing (the girls sip wine and do important stuff like discuss the best value hairdressers in town). I lay out baskets of rolls and platters of lettuce and tomato with the Pink Sauce and Peri Peri Sauce on the side and I make everyone DIY their own burgers. NO PLATES. Te he! Napkins only! Don’t make me wash up! -Nagi x
More Burgers, Sliders and Sandwiches
Big, juicy Hamburgers
Steak Sandwich – super quick
Chicken Burger – juicy seasoned chicken breast steak with the lot!
Cubanos – The famous Cuban roast pork sandwich from The Chef movie
Pastrami Sandwiches – Rye bread piled high with homemade pastrami. EPIC!
Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
Browse all Burgers and Sandwiches & Sliders recipes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Nando’s Portuguese Chicken Burgers
Ingredients
Peri Peri Sauce/Marinade
- 1 – 3 birds eye red chilies (1 is mild, 3 is reasonably spicy) (Note 1)
- 1 large red bell pepper/ capsicum , cut into chunks
- 5 garlic cloves
- 3 tbsp vegetable oil
- 4 tbsp malt vinegar , or any other plain brown vinegar except not balsamic
- 2 tbsp paprika
- 1 tbsp dried oregano
- 2 tsp onion powder
- 1 1/2 tsp white sugar
- 1 1/2 tsp salt
- Black pepper
- Few drop of red food colouring (optional)
Pink Sauce
- 3 tbsp Peri Peri Sauce
- ½ cup whole egg mayonnaise
- ¼ cup sour cream (or yoghurt)
Burgers
- 1 tbsp olive oil
- 4 chicken thigh fillets , skinless boneless (each large enough for a burger)
- 4 soft rolls
- 2 tomatoes , sliced
- Lettuce of choice
On the side
Instructions
- Place the Peri Peri Sauce ingredients in a food processor or blender and whizz until smooth. Pour 1/2 cup into a ziplock bag with the chicken. Marinate for at least 3 hours, or up to 24 hours.
- Mix together 3 tablespoons of the Peri Peri Sauce with the Pink Sauce ingredients. Set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a fry pan over medium high heat OR the BBQ. Add the chicken and cook each side for 4 to 5 minutes, or until dark golden brown. Remove from fry pan onto a plate, cover loosely with foil and allow to rest for 5 minutes.
- To make the burgers, split a roll in half and top with lettuce, tomato, chicken then Pink Sauce. Drizzle with the residual Peri Peri Sauce if desired. Serve with French fries or wedges!
Recipe Notes:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Easy Baked Wedges
Ingredients
- 3 large Sebago potatoes , peeled and each cut into 8 wedges (Note 1)
- 1 tsp onion powder
- 1 ½ tsp paprika
- 3/4 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat oven to 390F/ 200ºC fan forced (add 20C/30F for convectional).
- Toss the potatoes in onion powder, paprika and salt. Drizzle over olive oil, and toss again.
- Spread out on a baking tray, then bake for 40 to 50 minutes, turning once, until golden brown and crispy.
- Serve with Pink Dipping Sauce.
Recipe Notes:
Barbie says
Hi Nagi, I just made my hubby a club sandwich with the leftover chicken, peri peri sauce instead of mayonnaise, and bacon…it was so so good. This recipe just keeps on giving! I’ve made it several times and each time I catch someone eating the peri peri sauce with a spoon, seriously who can blame them? I have a question for you, I’d like to make this for a dinner party, but one of my guests doesn’t eat meat. Any suggestions for a fish burger? Have you ever subbed in fish instead of meat? In general, I go to your site every time I’m at a loss for a meal idea, you never fail. I am very thankful for all your great pictures and outstanding recipes. Much appreciation from halfway around the world, Montreal Canada!!
Maria says
Nagi this recipe is the BEST!
Quick question
Can I freeze the peri peri marinade?
Nagi says
Sure can Maria!! N x
Paula says
This is so super good!! We aren’t big on bread so we slice the chicken after grilling and put it on top of turmeric rice with sautéed/somewhat blackened zucchini and corn. We drizzle the pink sauce over the top, that stuff takes it next level and the combination of flavors is outstanding! Thanks for yet another winner Nagi, you are like a member of our family now😍
Gianna says
How much Cayenne Pepper would you substitute if fresh peppers are not available?
Nagi says
Hi Gianna, you need the bell peppers to be fresh for this sauce but you could sub the chillies with 1 tsp cayenne pepper. N x
Debra says
OMG, PeriPeri Sauce was better than any sauce I have ever tasted.
Nagi, Do you have a recipe book I could purchase?
Nagi says
I’m so glad you loved it Debra! I have a recipe book on the cards for next year 🙂 N x
Debra says
Carn’t wait please let me know when it’s available. I’m old school not real good with technology. Managed to find your beautiful recipes though Lol. You are one amazing chef.😘 People like yourself would show any good chef up
Noelene says
Oh Nagi. You just did my meal prep for the week with those
Double duty suggestions above. thankyou
Nagi says
Wahoo! That’s great to hear Noelene! N x
Tania says
Okay, Nagi… this is good. Real good! I’m Portuguese and this Piri Piri chicken recipe is absolutely delicious! You nailed it again! Thank you for making our bellies so happy!
Nagi says
That’s the best! Thanks so much Tania! N x
Skye Fraser says
Great recipe! Friday night dinner sorted!
Nada says
So, so good! Served with the wedges and pink sauce! Yum! I’m thinking of using the marinade recipe for a butterflied chicken roasted in a kettle bbq. Thankyou Nagi
Elodie says
Hi Nagi! We don’t have Nando’s in Hong Kong or in France, so nothing to compare to but the chicken and the potato wedges were amazing! We also enjoyed the peri peri sauce by itself. We will definitely be making this again. Thanks for another great recipe!!
Nagi says
You’re so welcome Elodie, I’m so glad you loved it! N x
Jimmy says
I wouldn’t be so bold as to say these were better than Nando’s version but everyone who has tried them seems to think so (and I quietly agree). So bloody clever to work this recipe out- you rock!!!!
Jasmine says
Hi Nagi,
I was just wondering how much of the marinades i would use to marinate 6 large chicken maryland and have enough to baste with?
Love your work.
Nagi says
Hi Jasmine, I would just double the recipe to be safe 🙂
Phil says
I absolutely love this recipe,
Just a quick question..The paprika is it smoked or just normal? (Btw I used smoked)
I made a batch of this for skinless chicken wings… Stunning,I will never buy takeaway wings ever again 😂
Thanks again Nagi.
Have a great day 👍
Phil.
Nagi says
Hi Phil, Either will work here! N x
Christine says
Could you please advise if the pink sauce is supposed to be rather loose?
I used mayo, yogurt and the peri peri sauce. Once mixed together, It’s rather loose….seems like it would drip off of the sandwich.
Nagi says
Hi Christine – pop it back in the fridge for an hour, it should become thick again ❤️
SP says
Hi Nagi, I’m so keen to try this recipe, but currently seem to be having trouble getting a red pepper. Would a yellow pepper work do you think or would it not be sweet enough? Thanks! Love your site and recipes!
Tas says
Hi Nagi
I’m marinating some chicken legs with this recipe. Is this recipe freezer friendly?
Thanks,
Nag says
OMG HELLO! These were AHmazing! Even took out the old gas bbq to cook them. My husband polished off 3 and declared that these were ‘better than Nandos’. Wants them again next week…I think you’ve helped create a weekly tradition 🙂
Nagi says
WOOT! I’m so glad you loved them!!!
Allie says
Hi Nagi! What kind of yogurt would you recommend for the sauce?
Nagi says
Hi Allie, just natural/greek yogurt – N x
Carol says
So yum! I can’t believe I’ve never made a chicken sandwich with thigh meat! I have been missing out. I didn’t add the hot peppers (my kids and I are wimps 💁🏻♀️ lol) but the marinade was heavenly, and the sandwiches were so flavorful and juicy. Thanks for sharing your awesome recipes! I’m excited to try your char siu and Singapore noodles next. 👍🏻👍🏻👍🏻
Nagi says
OMG it’s so much better isn’t it Carol?! Thanks so much for letting me know you loved it ❤️
Rick Thiemke says
This has been one of the best sandwiches that I have ever ran across. Not too spicy, not dry, easy to prep, cook and a joy a eat.
Nagi says
Wahoo, that’s great to hear Rick!
Deborah says
Fab recipe yet again! I seem to have lots of marinade leftover, how long would you recommend keeping it in the fridge….or should I marinade some more chicken for the freezer? 🤔
Nagi says
Hi Deborah, you could definitely freeze for another day!