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:
Marissa says
OMG!!! Congratulations, Nagi!!!!! You did a stunning job with that magazine spread (no surprise there). I’m soooo excited for you – it’s a blast to watch you sparkle in everything you do.
And these burgers – yum yum yum!!! I’m ready for some food that isn’t French and these are making my mouth water. xoxo
Nagi | RecipeTin says
Oh Marissa, I never thought I’d say this but I’m actually looking forward to having non-Mexican food next week! I am still savouring every single bite, but I am definitely the sort who needs diversity! I even ordered FRIES last night (gasp, shock horror!!) 😉 Thank you so much for your kind words and all your support Marissa! I can’t wait to meet you next week! N x
Erin says
Super excited for you!!!
Nagi | RecipeTin says
Thanks so much Erin!! I’m pretty chuffed at the thought of my recipes (and face !!) in a magazine!!! N x
Marlene says
I forgot to ask: is capsicum what we call bell pepper? And is there a substitute for malt vinegar? Don’t knwo if I’ve seen it in the US, though I must admit I’ve never looked for it! I make roasted potatoes and potato wedges similar to this often, varying the spices I use. Yum!
Kathleen | Hapa Nom Nom says
AHH!!!!! Omg Nagi, I’m seriously jumping up and down for you! This is fantastic news – congratulations! Honestly, this could not have happened to a nicer and more deserving person! Wow! I honestly have excited jitters for you! Oh I can’t wait to give you a big hug!
Ok… calming down. So when I was living in DC, there was a Nando’s nearby. It’s the only one I’ve ever seen, and I’m not sure why it hasn’t taken off yet! The food there is fantastic! I love their piri piri chicken – in fact it’s been on my to-do list. But before I get to that, I must try this! This needs to be happening in my kitchen asap.
Nagi | RecipeTin says
I know!!! I don’t understand why America isn’t Nando’s mad yet!!! It’s right up there with in ‘n out for me 🙂 Seriously, I think it’s that good!! Thanks so much for being so excited for me Kathleen! I have to admit, I’m pretty chuffed at the thought of the magazine on sale right now in Aus with my recipes in it!!! 😉 N x
vicky says
Awesome news Nagi, I will get the mag when it comes out. Love Nandos….. I work around the corner from one and half it as a treat every couple of months.
Nagi | RecipeTin says
Thank you so much for your lovely message Vicky!!! So glad you agree about the Nando’s thing 😉 I can’t believe it isn’t huge in the US yet!!! 🙂 N x
Sara | Belly Rumbles says
Those burgers look fantastic, I haven’t had Nandos for ages. Congratulations on the feature, that is awesome!
Nagi | RecipeTin says
Thanks so much Sara!! I hardly ever have Nando’s anymore now that I don’t work in the city 🙁 BUT honestly I don’t miss it at all, I promise this sauce is pretty darn close!! N x
Gloria | Food Oh Glorious Food says
CONGRATULATIONS!!! Super Food Ideas is one of my fav magazines, and is one I still continue to buy, even after I kicked my habit of buying ALL the magazines and never reading any of them (averaging $60 a week on magazines which never got read and ended up filling a huge wheelie bin – not something I want to go back to). I am definitely buying this issue of Super Food Ideas! Can I have it personally autographed? 🙂
Now that you’re even more famous, I’m sure you’ll be needing an Assistant. Pick me! Pick me!
J Daddy loves burgers and this will blow his mind! I’ll cook this next week!
Nagi | RecipeTin says
BA HA HA! YES I’ll autograph it! OMG, please make these for J Daddy and tell me if he loves them! I hope he does, this really is my signature “get together” burger recipe, my friends love love LOVE these!! PS $60 a week on mags? NO! 😉 N x
Jen @ Carlsbad Cravings says
Congratulations Nagi! I am SO excited for you and your photos are absolutely stunning and I want to make and eat all your recipes RIGHT NOW!! xoxox
Nagi | RecipeTin says
Aww, thanks Jen! I still can’t believe it happened!!! N xx
Amanda Michetti says
So glad this is out in the open now! So proud of you and can’t wait to buy my copy!! Love this Nando’s copycat recipe too.
Nagi | RecipeTin says
Thank you so much Amanda! Pretty darn excited, I must admit!! Can’t wait to get home and nab my own copy 🙂
Sameera sheikh says
Hi Nagi, congrats. Can you please tell me what are sebago potatoes? And why is it called the pink sauce?
Nagi | RecipeTin says
Hi Sameera! I’m sorry, in my excitement I totally forgot to add proper recipe notes! I’ve added notes for alternative potatoes to use in other countries (are you in the US? If so, Sebago is perfect 🙂 ). And I call it pink sauce because mixing the Per Peri sauce into the sour cream / mayo makes it pink!! N x
ann says
WAY TO GO NAGI!!! SFI now added to this weeks shopping list.
Well done! Enjoy the rest of your trip and try to behave.
Nagi | RecipeTin says
YAY! And “behave”? What is this strange word you write of? Never heard of it, don’t know what it means. 😉
Tania | My Kitchen Stories says
No body works harder than you Nagi nor takes better photos. You are a powerhouse and a sharer and I couldn’t be happier for you. Wow what an amazing thing ! xxxx
Nagi | RecipeTin says
Thanks Tania, you’re so sweet! N x
Leah says
Congrats Nagi !!!! This just could not happen to a nicer more deserving lady had they tried! 🙂
Being able to find the magazine in Canada would be a treat, but find it I will. Where there’s a will and all… 😀
Blessings Nagi…your climb has truly begun.
Nagi | RecipeTin says
Thank you Leah!!! No need to go to such efforts for the mag, the editor of the magazine saw all these comments from people overseas and she’s given me a few ideas for how to get the recipe to you! I’ll share some links soon – yay! N x
Marti says
Congratulations Nagi!!! I’m glad you’re getting this much attention, your recipes are ammmazing!
Quick Q on this one… can I sub breast instead of thigh?
Nagi | RecipeTin says
Hi Marti! Thanks so much for your lovely message! I’m so excited, it hit the stand TODAY!!! Yes you can definitely substitute breast. 🙂 I would slice it in half horizontally to make slightly thinner “steaks” so the marinade penetrates it better and it cooks faster without drying out. The cooking time will be just shy of what’s in the recipe because thigh is lumpier so takes a bit longer to cook. 🙂 N x
Lyn says
Congrats on your magazine adventure…Can’t wait to try this recipe…totally yummy looking. I love learning all sorts of new things from your blog…Today I learned Nando’s, Capsicum (red pepper), and Sebago Potatoes…Thanks:)
Nagi | RecipeTin says
GAH, in my excitement I realised that I totally forgot to convert my recipes into “American”! 😉 I’ve now updated it with notes. Sorry about that Lyn! And thanks for the question, I might have missed it otherwise! And thank you for your words of support!! I really hope you do try it. Honestly, I wish I could get all my friends here on my blog to tell everyone how much they love this recipe!!! N x
Jess @ What Jessica Baked Next says
Congrats Nagi! So pleased for you! You really deserve this opportunity, your recipes are always delicious and your photography is amazing and so inspiring. These burgers look divine – I love Nando’s, it’s probably my favourite restaurant! I cant wait to give these a try! 🙂
Nagi | RecipeTin says
Thank you Jess! Isn’t Nando’s the best? Definitely my favourite non-Asian take out place!! N x
Marisa Franca @ All Our Wayc says
OMG!! Congratulations and you absolutely deserve it. You’ve worked so hard and you deserve the world. I’ve never “met” anyone who is genuinely so nice and talented and willing to share everything with your friends and followers. Big hugs and I’m so glad more people can view how truly wonderful you are!!
Nagi | RecipeTin says
Thanks so much Marisa!! And thank you so much for your support, you’re so lovely, it’s people like you who make it so easy to want to share and help and get involved with the blogging community. Honestly! 🙂 N x
Tricia says
Very pleased to read about your fantastic new opportunity, I love your blog and many of your recipes
are cooked regularly in my kitchen, they always work and taste delicious. Shame I can’t get the magazine
as I am in France. Good luck for the future and I look forward to more of your brilliant recipes. Cant wait to
try the Chicken Nando recipe.
Nagi | RecipeTin says
Hi Tricia! Thank you so much for your wonderful message! It makes me smile thinking of you cooking recipes I make in my kitchen in Sydney in your kitchen in France! I bet you have some pretty darn fantastic recipes yourself, especially living in France! N x
mila furman says
Nagi..I am an emotional wreck after reading this! I am SO happy for you honey!!! Seriously I had tears in my eyes!!! Partially because you so deserve this success partially because you make me feel like I can do it too 🙂 You DESERVE this! I always told you! Your recipes are great your photos are nothing short of GENIUS and your kindness comes through in every single word you write. Congrats honey! I am so very very happy for you! Oh and ALL of these are gorgeous and delicious I am sure! Many xxxx
Nagi | RecipeTin says
Awww, you’re so sweet Mila! Thank you so much for all your support, I can’t tell you how much it means to me. You’re simply the best!! N x
Marlene says
Congrats from another of your fans, Nagi! No surprise that you’ve been discovered and reached the big time. Not only are your recipes terrific, you give so much of yourself to the blogging community, which makes your success so special for all of us who follow you. Wish you could have brought a bunch of the magazines with you to the food conference. The pictures have me drooling and are inspiring me. (This morning I am shooting Singapore noodles and have a teapot like the one in your broccoli recipe to use.) All the recipes sound terrific and the double-duty marinades and spices are genius; I hope you’ll have a way to share them with us non-Australians at some point. See you soon in LA. (PS–made your double garlic brown butter shrimp again last night; the house smelled so wonderful and the meal was great, including the crunchy smashed garlic.)
Nagi | RecipeTin says
Hi Marlene! I was so bummed I couldn’t get my hands on the magazine before I left!! It only went on sale yesterday 🙂 Thank you so much for your lovely message. I’m so looking forward to meeting you at the conference! And YAY to the garlic butter shrimp! Isn’t the garlic the best?? I always try to nick more than my share 😉 N x
Marlene says
Is there an online version, perhaps? Maybe we can find a link? I’m going to look right now, as I want those other recipes, too!
Nagi | RecipeTin says
Hi Marlene! There is a Super Food Ideas app which contains the digital version of the magazine for iPads. I’m just checking a few details about it with the magazine before referring people to it! 🙂
Marlene says
I registered at the Taste site (not the App) so I could do a recipe search, but your recipes haven’t been added yet. Perhaps they don’t put the current issue’s recipes on right away. I’ll keep trying!
Nagi | RecipeTin says
Hi Marlene! I’ve been told that there is a digital version of the magazine available in the Super Food Ideas app 🙂 I haven’t mentioned it in my blog yet because I’m still overseas and I don’t have my iPad with me to try it out first! However, the recipes definitely will be available on taste.com.au next month after the issue can no longer be purchased. 🙂 Thank you for your persistence, you flatter me!!