For a mouth tingling sensation you can’t beat Nando’s-style peri-peri chicken. It’s really easy to make it at home and you can vary the heat according to how hot you like your food. This recipe gives a medium heat so up the chillies if you want to feel the burn or reduce them and remove the seeds if you just want a gentle glow of warmth. Use drumsticks, wings, thighs, breasts or even a whole chicken, whatever takes your fancy. Coat the chicken generously in the chilli mixture and leave to marinade for the flavour to penetrate, it doesn’t have to be for long, even 10 mins will help. Large prawns are also delicious brushed with this spicy mixture before grilling or pan-frying.
- 2-3 red chillies, deseeded if preferred
- 1 garlic clove, peeled
- ½ tsp dried oregano
- 1tsp sweet paprika
- 5tbsp olive oil
- 1tbsp red wine vinegar
- 1tbsp lemon juice
- 8 chicken drumsticks
To make this chicken breast recipe, place the chillies, garlic, oregano, paprika, oil, vinegar and lemon juice in a blender or food processor and blend to make a paste. Season with salt and freshly ground pepper.
Place the chicken drumsticks in a non-metallic dish and coat in the chilli paste, cut a few slashes across the chicken if you like to allow the flavour to penetrate more. Leave to marinate from 10 mins to 2 hours (in the fridge).
Preheat the oven to 190°C/350°F/Fan 170°C/Gas Mark 5. Transfer the chicken to a foil-lined baking tin and cook in the oven for 35-40 mins until completely cooked through.
As a general rule the smaller the chilli the hotter it will be, so don’t be tempted to use more if they’re small.