This is my copycat of Nando's famous Portuguese Chicken Burgers!
Course: BBQ, Dinner
Author: Nagi | RecipeTin Eats
Peri Peri Sauce/Marinade
1 - 3birds eye red chilies(1 is mild, 3 is reasonably spicy) (Note 1)
1large red bell pepper/ capsicum, cut into chunks
4tbspmalt vinegar, or any other plain brown vinegar except not balsamic
1 1/2tspwhite sugar
Few drop of red food colouring(optional)
3tbspPeri Peri Sauce
½cupwhole egg mayonnaise
¼cupsour cream(or yoghurt)
4chicken thigh fillets, skinless boneless (each large enough for a burger)
Lettuce of choice
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 wedges (see recipe below)
1. The best substitute is Thai Chilis because they are small and around the same heat as Birds Eye Chilis. Otherwise, dried cayenne pepper is also a fabulous substitute! 1 tsp per birds eye chili. I suggest starting with 1 tsp then whizz, do a taste test then adjust to your taste.