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
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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:
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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:
Debbie says
I made these Portuguese Chicken burgers last night. They were fantastic. So much flavor. Made exactly as stated in recipe. I will definitely make these again and again. Thank you Nagi.
Nagi says
That’s great to hear Debbie!
John says
This was a great hit at our place and so simple! You really have an incredible way with flavours! Thx!
Nagi says
Thanks so much John ❤️
David Kramer says
CONGRATULATIONS!! So pleased for your recognition by Super Foods Ideas magazine. We don’t get that here in the U.S. but love your web site. Be safe.
Nagi says
Thanks so much David ❤️
Rich says
Hi Nagi, congrats on your great contributions to Super Food Ideas. Wonderful recipes as always. Never heard of Nando, bur gonna try. Thanks
Nagi says
You’ll love it Rich!
Donna says
Want to buy the Super Foods Ideas mag … which month’s issue is your segment in?
Nando’s is da bomb! Just moved back to USA from UK and I miss it, but now I can get my Nando’s fix … thanks to you.
Nagi says
Hi Donna, this was published a few years ago now, I’m sadly not in it at the moment. I hope you give this chicken a go and it cures your Nandos cravings!!
Dianna Schaal says
By the way, I am South African and Nando’s is a South African Company which is now franchised in many countries in the world. Thanks for the recipe – I love Nando’s chicken!
Nagi says
Me too Dianna!!
Kerry says
Hi ,
Another of your recipes tried last night and once again an absolute hit. Was so DELISH!!!
THIS RECIPE WILL BE ANOTHER REGULAR!! 😋😋Since coming across your website have been trying to fit in a different recipe each week or fortnight, and to date we have loved every one that I have made. Thank you for sharing your talent with us.
Are you able to share with us the other 4 recipes that featured in the magazine, as I don’t think I’d be able to get that edition?
Nagi says
Hi Kerry, I’m so glad you’re loving all my recipes! ❤️
Carol says
Congratulations Nagi. No surprise that your recipes are a feature in a top magazine. Your recipes are fabulous and i have made many of them.
This new one today was tonight’s dinner. PeriPeri Chicken. Nando”s is a South African company and being from there, I know it well. Your crib on the Nando’s PeriPeri sauce is spot on. Well done.!
Nagi says
Thanks so much Carol! ❤️
Anna says
Oh, these are good! Best peri peri marinade I’ve ever made & actually better than Nandos👍🏻 I highly recommend it. We used 1 chilli & it was kid approved 😀. This will be made again! Thanks for the recipe.
Nick Fitzgerald says
My first attempt at your many recipes, which turned out great! I have tried recipes from other well-known websites, however they do not compare to this one. I have a whole list of recipes that I am going to cook for my family and I. Fantastic flavors and the sauce is excellent. I didn’t want to go too hot for my first go, but will go a little hotter next time. Great recipe!
Nagi says
Whoot! Love hearing you enjoyed this so much Nick, thanks for letting me know! N x
Frances Zengotita says
Hi ! I would love to make this… I have the right amount of cayenne but was wondering if I could do guajillo chilles, although they’re not super hot, what do you recommend?
Also, how much cayenne would be best?
Nagi says
Hi Frances! Do you mean in addition to or instead of the red chillies in this? If using instead of the chillies in this, it will be fine but you will need to use your judgement for how much to use re: spiciness! 🙂 N x
Johanna says
Thank you so much for sharing this recipe because it was so so YUMMY !! massive hit in my house !
My 3 years old who only eats (to my great frustration) package things, devoured the wedges (yay! Home cooked veggies for him) and my eldest had so much chicken that we barely had any left for us 2 parents lol!
I didn’t change anything apart for cutting the chicken in strips before marinating because we used the tortillas I had in the cupboard instead of burger buns and I only used one long red chilli, carefully deseeded, because we’re sucks when it comes to hot food haha. But it was perfect for us: just a hint of heat 👌
Nagi says
Woah – and your 3yo ate this?? Not too spicy even with a long red chilli???
Johanna says
Hahaha no he just ate the wedges with tomato sauce instead of the peri peri sauce 😉 but none the less I was so happy he ate non-processed vegs for a change 👌
My 7 years old absolutely loved the chicken !
Taz says
I think you are going to get tired of reading my comments raving about the recipes but it can’t be helped. Made this tonight and ….no surprise ..it was fantastic. I knew it was going to be good when I tasted the home made peri peri sauce when it was freshly made . That alone was great but when I used it to make the pink sauce …it was delish. I can see using that sauce on so many other things .
Thanks for another great recipe. I always love that so many of your recipes use ingredients I already have on hand!
Nagi says
I never tire of reading comments! I’m so glad you loved this one Taz, I have a big soft spot for this! N xx
Nibal says
Hi Nagi
Got a question regarding the pink sauce. Is the three tablespoon peri peri sauce from the marinate or nandos peri peri sauce from the shops??
They look amazing, looking forward to makin. Them for lunch tomorrow
Thanks
Nibal
Nagi says
Not store bought! It’s the sauce you made!!! 🙂
Marcia says
Hi Nagi, and a very belated congratulations on this magazine spread! Just came across this recipe when I searched your site for burgers. We don’t have a Nando’s in Southern California, and I’m dying to see what all the fuss is about with this peri-peri sauce! Looks and sounds absolutely decadent. One question: Is the malt vinegar (or brown vinegar) vital to the outcome of the sauce, or will another more common vinegar do? My guess is that it just wouldn’t be the same, but if there’s something more “everyday” that I could substitute, that would save me buying yet another condiment to cram into my already crammed pantry!
On another note, I’m thinking of using the sauce with burgers. Ever done that? I can’t see how it could possibly miss, am I right?
Nagi says
Hi Marcia, thank you for your kind words! It was an exciting time 🙂 You’ll be fine to use another vinegar, it won’t affect it much, I probably wouldn’t know the difference myself! What do you mean “using the sauce with burgers”??? You mean beef burgers? If so, YES of course, absolutely fantastic!
Marcia says
I mean ground beef or ground turkey burgers!
Nagi says
Ba ha ha!!! I was wondering – “does she realise THIS is a burger”?? BA HA HA!!!! Yes of course, fantastic with them. Once what I did was cook the burgers, then I brushed them with the peri peri sauce and seared briefly on each side just to caramelise the sauce. Then more sauce on the burgers. SO GOOD!
Marcia says
I figured that’s what you’d be thinking! Another SoCal airhead! Too funny.
Great idea about how to use the sauce. I’ll definitely try that. Really looking forward to seeing what the peri-peri raves are all about. Thanks for the inspiration as well as the recipe, Nagi!
Fiona Jones says
Hi Nagi,
I’m dying to make this but am having a hard time finding bird’s eye chilies. Can other chilies be used? I have easy access to jalepenos, serrranos & Indian finger peppers. Thanks!
Nagi says
Hi Fiona! I think the Indian finger peppers would be the best, they are the hottest of the 3 mentioned, but not quite as hot as birds eye. 🙂
Lesley says
Hi Nagi can I use smoked paprika and also can you cook the chicken in a slow cooker?
Nagi says
Smoke paprika is great! wouldn’t recommend slow cooker though, you really need to fry it to get that gorgeous sear!
Judy says
Hi nagi! Congrats on the magazine spread! You totally deserve it! We were in London a week ago and I bookmarked nando’s but those darn pret a manger made it too easy to pick up meals so we missed out. I only had 1.5 hrs to marinade the chicken so the full flavor was not there but I smothered the chicken with that crack sauce – Omg!!! I had to stop my son from pouring it on everything including his string beans! Thx for a very delish recipe- my first peri peri attempt. On a different topic – We got a black lab! His name is yoshi- too bad the boys are not on the same continents for a doggie play date. Best, Judy
Nagi says
I’m so pleased this was a hit Judy! And a black lab!!!! I would have gotten a lab if I didn’t get a goldie 🙂 Yoshi is a great name, I love it!
Phyllis says
I’m obsessed with Nando’s!! I can’t believe I JUST came across this recipe.. where has this been all my life?????!!! Thank you thank you thank you! I know this was awhile ago but yay you got featured in a magazine!! Well-deserved indeed. A very late congrats to you 🙂
Haliff says
Hi Nagi… I would like to know whether this peri peri marinade suitable for any cut of chicken?
Nagi says
Hi Haliff! It works best with any cut other than breast 🙂 Breast does’t have enough fat for this recipe, in my humble opinion! Lacks the caramelisation when it cooks. 🙂 N xx