If you're not familiar, Nando's is a fairly popular flame grilled chicken peri-peri casual restaurant originally from South Africa.
They have a lot of branches worldwide but AFAIK, they haven't reached the Philippines yet.
Luckily they have a branch here in Dublin City Center, Ireland and it's actually quite a busy restaurant if you ask me.
I will not be reviewing this resto today, this post will rather be a "how-to", so you can cook your own peri-peri chicken at home that's better than Nando's!
What you need:
- 1 Whole medium chicken (spatchcocked)
- Lemon juice or Calamansi
Peri-Peri Rub: (Dry rub)
- Chili flakes or crushed chillies
- Onion Granules
- Orange peel
- Lemon Peel
- Chilli Powder
- Black Pepper
- Parsley
- Oregano
- Bay Leaf
- MSG
- Salt
How to:
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| Spatchcock the chicken and generously rub it with your peri-peri mix |
Grill meat side up at 200C for 20 minutes
Flip it over and grill skin side up at 220C for 10-15 minutes
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| This the sear that want to achieve |
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| Don't set the heat too low or it's gonna be dry before you get the sear |
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| Use a kitchen thermometer to make sure the chicken is cooked all the way through |
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| 80C internal temperature at the thickest part of the thigh. |
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