Nandos chicken - how do they do it?

Jimz · 3 Sep 2012 at 18:37

I have been a huge fan on Nando's over the past few years and I have never been able to re-create the same chicken they have.

I normally like the boneless chicken, so I normally get a wrap or a burger.

I have tried many ways to get it as close but failed. Has anyone else tried?

I always cover them in the Nando's sauce before cooking them.

I have tried to Boil the chicken breast for 15 minutes so they cook inside and out then put them straight onto the BBQ for 5-10 minutes to Char-Grill.

and frying the chicken on a pan - fail.

I just don't know how to cook it enough so its not burnt and rubber hard but nice and soft inside

I have google searched and looked on Youtube but it's not really helping.

I do know that they must precook their own chicken then just put it right on the grills for no longer than 5-10 minutes then serve it.

Flare · 3 Sep 2012 at 18:39

Thread moved in the the La Cuisine thread in 5...4...3...2...1...

Anyway, I have no idea but to be honest I think the chicken really is not a good as every raves about, I have had much better chicken in plenty of other places.

DirtyJester · 3 Sep 2012 at 18:43

You can cook them in a frying pan and retain all the juiciness by simply covering the pan with a lid, this fries and steams the meat keeping it moist. It's also the same way I cook my beer chicken

EDIT: pic added

Flare · 3 Sep 2012 at 18:47

On a side note, my friend's dad is the managing director for the company that does the sauces, crisps, etc, for Nandos....Wagamamas, Pizza Express and a few others.

Lots of free stuff for me, including new things long before the come to market

Sherbs · 3 Sep 2012 at 18:49

Jimz said:
I just don't know how to cook it enough so its not burnt and rubber hard but nice and soft inside

Er just don't over cook it?

Judgeneo · 3 Sep 2012 at 18:51

Sounds like you could be using too high a heat?

Edrof · 3 Sep 2012 at 18:52

Flare said:
On a side note, my friend's dad is the managing director for the company that does the sauces, crisps, etc, for Nandos....Wagamamas, Pizza Express and a few others.

Lots of free stuff for me, including new things long before the come to market

Okay, you're my new BFF.

Andy · 3 Sep 2012 at 18:55

try marinating overnight, steam it and quickly fry it?

Tom0 · 3 Sep 2012 at 18:57

Theophany · 3 Sep 2012 at 18:59

Jimz said:
I have tried to Boil the chicken breast

wat?

Are you using the same grade battery chicken that Nando's use?

Destination · 3 Sep 2012 at 19:02

Flare said:
... to be honest I think the chicken really is not as good as every raves about...

Yup.

Haircut · 3 Sep 2012 at 19:02

Try brining the chicken before cooking it.
http://www.howtocookmeat.com/recipes/chicken/how-to-brine-chicken-breasts.htm

And as others have said make sure you're not cooking it on too high a temperature if the outside is burning before it's cooked in the middle

mranderson · 3 Sep 2012 at 19:04

Andy said:
try marinating overnight, steam it and quickly fry it?

Doesn't have to be overnight, a couple of hours should be ok.

int · 3 Sep 2012 at 19:07

Get your finest frozen chicken wings with as little meat on them as possible.

Microwave to defrost.

Apply a sauce with flavour but no heat, or heat with no flavour.

Grill until black.

Bin.

Theophany · 3 Sep 2012 at 19:09

int said:
Get your finest frozen chicken wings with as little meat on them as possible.

Microwave to defrost.

Apply a sauce with flavour but no heat, or heat with no flavour.

Grill until black.

Bin.

Will post back with results!

int · 3 Sep 2012 at 19:15

Theophany said:
Will post back with results!

A few of the chain restaurants you usually see next to each other all use the same chicken. When I was working in Cabot Circus (Bristol), Nandos would regularly run out of chicken and borrow from us and other places!

A couple of their sauces are unique and can be tasty when used properly. Try not to replicate what you get at the restaurant, make it better!

Also, if you've ever had ribs a chain restaurant, the majority of them are microwaved in a bag and then finished on the grill to give it the BBQ look

Theophany · 3 Sep 2012 at 19:18

int said:
A few of the chain restaurants you usually see next to each other all use the same chicken. When I was working in Cabot Circus (Bristol), Nandos would regularly run out of chicken and borrow from us and other places!

A couple of their sauces are unique and can be tasty when used properly. Try not to replicate what you get at the restaurant, make it better!

Also, if you've ever had ribs a chain restaurant, the majority of them are microwaved in a bag and then finished on the grill to give it the BBQ look

But do any of them compare to a Timepiece burger?

(I always thought the Arena burger van was better though)

Edrof · 3 Sep 2012 at 19:18

Nandos supermarket marinade is great on wings.

Cook in the oven then drain off the excess sauce, pop back in the oven to crisp up then pour over the excess you drained off, then pop back in on very high. Severed limb perfection.

Mr_White · 3 Sep 2012 at 19:21

Sounds like you can't cook.

Nexus · 3 Sep 2012 at 19:22

I've made Nando's style Peri-Peri Chicken at home and it is pretty much spot on how they do it. The key thing is though, that you need to do more than just apply their Peri-Peri sauce.

I believe they do actually print the recipe on the back of some of the bottles of sauce, its probably on the internet somewhere.

Off the top of my head, you need:

- Chicken
- Nando's Peri-Peri Sauce
- Finely Chopped Garlic
- Paprika
- Lemon Juice
- Melted Butter

You basically mix it all together, then let the Chicken marinate in it for a while.
Then cook it under a grill or BBQ it.

Job done.