My husband loves the food from Nandos. Whenever he travels he looks for one and lucky for him you can now find it in the UK, US and Canada. If you have not tried, I would encourage you to do so. It is fast food but their meat is grilled not fried so you still feel good about what you are eating. You can order grilled chicken and salad and for me that is winning especially when you are travelling and cannot make your own food.
A couple of months ago, I shared my copycat Nandos Portuguese rice recipe, but I was not sure if I could try their grilled chicken. My husband buys the Nandos sauces and adds them to his food but never thought of using it to make chicken. Anyway I decided to check the Nandos website for a recipe of their chicken and found a recipe for a roast chicken using their sauces. I decided to try the recipe but instead of roasting in the oven, I grilled the chicken.
Grilling chicken often terrifies me because I never get it quite right. Either I char the chicken or the chicken is underdone. Part of the reason is that I usually leave the skin on because I think the skin makes the meat moist however chicken skin is oily so I end up with a full-blown fire. Practice makes perfect and one day I will know how to do this perfectly, because I love the taste of grilled chicken.
How to Butterfly Chicken
To prepare the chicken I cut it on the spine with a scissors or knife.
Marinate the chicken for 24 hours. The Nandos sauces are orangey, so your chicken will not look like mine. My husband buys the extra hot so I had to use less than the recipe requires otherwise Jeo jr and I would have just watched my husband eating the chicken!
Grilling the chicken
After firing up the grill with a low flame, place your chicken facing down as shown below and let it cook like that for thirty minutes.
Then turn over the meat and let it cook for another thirty minutes.
Cut it up and serve with sadza or rice.
I used the marinate recipe from Nandos website.
Nandos Grilled Chicken
Ingredients
- 1/3 Cup Nando’s PERi-PERi Sauce
- 1 tea spoon Fresh ginger finely grated
- 1 Garlic clove finely grated
- 1 Lime juiced
- 1 tsp Dried chilli flakes
- Salt and freshly ground black pepper
- 1 whole chicken
Instructions
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Cut the chicken on the spine.
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Combine all marinating ingredients together, rub over the chicken, cover and chill for at least 3 hours or overnight.
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Fire your grill to low and place the chicken facing down for about thirty minutes. Turn it on the other side and let it grill for about thirty minutes.
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Set it aside for about 10 minutes before cutting it into pieces.
