Nando's Style Chicken at Home (Peri-Peri BBQ Chicken Recipe) | Fast Food at Home

so i haven't done a fast food at home episode in a long time and i'm taking the opportunity because nando's is here in australia to try and remake their famous perry perry grilled chicken [Music] if you haven't heard of nando's yet it is a chain that basically originated in johannesburg in south africa that's extremely popular now in commonwealth countries like australia and the uk and they're famous for making a portuguese african-style perry perry grilled chicken one of the reasons why i think people like it so much is because one it's accessible too it doesn't necessarily feel like a fast food but you do get your food very fast and the food does taste kind of healthier because it's grilled chicken and there's lots of different vegetable side options they're really famous for their sauce so much so that their rubs and their sauces can now be found in varying supermarkets around the country yet i don't think it's reached the levels of a mcdonald's yet in terms of its global presence but it's slowly getting there a lot of countries in asia africa and even north america now carry the chains so today i'm gonna make grilled chicken in their style and i'm gonna try to remake their sauce and hopefully make it better so currently at the supermarket um looking for the ingredients that we need to make this fernando's chicken really tasty i have a feeling that this like sauces don't have exactly the same flavor as what you'd have in store because they do need to keep some secrets but it should be fairly indicative of what exactly goes in it when roasting or grilling chicken i always recommend making brine since this is grilled you don't have to worry too much about needing to dry out the chicken before cooking it since we are not looking for crispy skin brining your chicken will just make everything extra juicy more tender and simply tastier so don't skip it in a large stock pot start off with one cup of water a third cup of honey and a third cup of kosher salt mix everything together and bring it to a simmer we're then gonna add eight smashed garlic cloves one sliced red onions some bay leaves whole black pepper fresh rosemary fresh thyme fresh sage curly parsley and finally some sliced lemon don't really care about all the skins that are going in here stir it all together and then just add in about two liters of really cold water to cool it down completely only once this is completely cooled cover your chicken in the brine and leave this covered in the fridge for at least 24 hours a lot of people will tell you overnight but i think overnight is definitely not enough you have to go the full 24 hours now let's work on that famous peri peri sauce they sell it bottled in the supermarket so if you look at the ingredient list it should give you at least a guide of how to try and make it at home it has an inherent smoky flavor to me so i'm going to start off by charring my onions and bell peppers in the broiler no need for oil or seasoning at this point one of the things i love about nandos is that they allow you to choose your spice level i'm gonna go for a medium hot by using a couple of thai chilies and red cayenne peppers i could have used this habanero but my household is split when it comes to spice level easiest way to clean this is to rub them in between your palms cut off the tips de-seed them and then slice them up i like to dip them in a little bit of some cold water to help clean them faster honestly you can skip all of this and just put everything in a blender but some people are judgy when it comes to the seeds of chilies i personally don't really care let's check on our onions and peppers sexy take a blender out throw in some red wine vinegar juice of four limes and one lemon a little bit of sugar some salt black pepper smoked paprika powder dried rosemary dried thyme your chilies and your charred veggies this is a flavor bomb waiting to happen if you don't want to be too crazy wait for everything to cool down before you blend it wait a minute i'll be right back all done perfect now we need to cook this down a little to intensify the flavor bring it to a low simmer and this is when we're going to add in a couple cloves of garlic because i really want to retain that pronounced but tamed garlic flavor simmer for further 10 minutes place it back in your blender and adjust i'm going to add a little more lime salt red wine vinegar and some black pepper finally some extra virgin olive oil to help emulsify the whole thing this will also make the sauce just look like the one i was holding at the supermarket see i'm in love [Music] while your badass peri-peri sauce cools down take out your chicken from the brine all you want to do is cut off its backbone so that we can flatten it while cooking so put it breast side down start at the tail and cut along the spine twice time to bathe your chicken in your sauce make sure to not use it all just enough to rub it all over take out your roasting tray and on the bottom of the pan scatter some rosemary thyme red onions and garlic drizzle all of that with some olive oil and place your chicken on top this goes into the oven at 220 degrees until almost done while the chicken is cooking let's make a quick sauce for a rice i like having a green and red sauce to drizzle on my sides slice up some garlic parsley and red onions place this in a bowl with some chopped oregano olive oil salt pepper grated lemon zest and the juice of one lemon we used to go to a restaurant in paris that served food from madagascar and they would always serve the rice with the red and green sauce which just kind of stuck with me now take out your chicken from the oven once it's reached its internal temperature of 70 degrees celsius for a quick dirty rice take out a wok heat up some of that chicken fat and cooking juices and cook out a bunch of garlic until fragrant add in some cooked brown rice with please more cooking juices and then a couple of tablespoons of our green sauce take your chicken out to the grill remember these are pretty much cooked already turn up the heat to medium hot and just give them some char and smoke do not be afraid if it looks slightly black it's okay it's gonna bring so much flavor to the overall dish you can even add some additional red sauce all over before cutting into them rest for five minutes [Music] okay moment of truth i've got the nandos that i literally just ordered now and then my chicken so i'm going to start with the nando's since it's the original i've had some really dry nando's and i've had some really good nando's and this is some really good one it's juicy it's tasty it's flavorful that's actually really nice obviously the size of the chicken will will be very different i'm using organic chicken here so it's a bit more plump but let's try it out that's so close [Music] um it's super close but mine maybe maybe could be the chicken but it's just way juicier maybe that brine helped a little too flavor-wise very similar the nando's sauce is already really good so i think it'd be hard to kind of like improve on that it's nice to be able to make it at home but in terms of juiciness homemade and with like properly selected chicken try those out so good [Music] now all you have to do is eat everything [Music] together is it good it's really yummy the sauce as well [Music] you

Channel: FEATR

Views: 273,723

Rating: 4.9339581 out of 5

Keywords: erwan, heussaff, thefatkidinside, nandos, peri-peri chicken, chicken bbq, chicken recipes, fast food at home, peri-peri sauce, portuguese cuisine, roast chicken, nandos style chicken, homemade nandos, piri-piri, grilled chicken, portuguese african recipes, flame grilled chicken, nandos australia

Id: _ohjCDosUlM

Length: 9min 56sec (596 seconds)

Published: Sun Jul 26 2020