Nandos chicken - how do they do it?

Theophany said:
But do any of them compare to a Timepiece burger? :p

(I always thought the Arena burger van was better though)
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Funny you should say that, I was at Timepiece on Friday and before I was horrifically "ill" at home I was going to have a burger. They smelt amazing!
 
Nexus said:
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.
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But putting a marinated uncooked chicken breast on the BBQ or even Grilling makes 2 very different results.
 
Jimz said:
But putting a marinated uncooked chicken breast on the BBQ or even Grilling makes 2 very different results.
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Of course.

But you don't need to pre-cook chicken breasts before BBQing... you are clearly doing something wrong if you think you need to.
 
This Schwartz kit is pretty tasty, it has a lot of the same flavours as the Nando's stuff you can buy in the shops, but imho tastes fresher and the individual seasonings come through more (likely due to the fresh lemon and separately wrapped spices I guess). Not the same chargrilled type effect though.

Somewhat related, we found Nandos Perinaise and the chip seasoning in our local Asda recently, hadn't seen either of them anywhere for a while.
 
My attempt at homemade Nandos style chicken.
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I've part cooked in the oven, then finished off on the george forman and got good results. Just remember to baste the chicken every 10 minutes in more sauce.
 
Might not be how Nando's do it, but as mentioned, brining. Also, Heston Blumenthal also then 'pre' cooked his chicken at something ridiculously low like 60 degrees before roasting it (I guess you could grill it instead for the Nando's style)
 
My partner used to work for nandos during his uni days. The chicken is pre-cooked in a pressure cooker and just flame grilled with the sauce at the end. I believe they do marinate it in something during/before pressure cooking but it's not the usual sauces that go on top.

This is in Australia though, but I would expect it to be the same. The only problem with UK nandos is the chips are not as good, less meat on the chicken, no tenderloins/ribs and there's no rib sauce :(
 
I managed to make a very nice nandos chicken the other day during a BBQ simply just added there marinade and put it on the BBQ basting it with nandos sauce
 
Get chicken breast. Marinate for half an hour in lots of lemon juice and salt. The chicken will begin to cook but do not worry.

Drain off juice. Coat chicken in peri peri mix (powder). Mix well. Leave for 30 minutes. Grill it hot, or even better, fry it in a little olive oil.
 
I am trying to make nandos chicken tonight.

I saw them getting a delivery and crates of chicken were left on the street in sealed plastic packed in large bags.

Probably about 50 large breasts per bag and they were absolutely drowning in marinade. So the raw chicken is marinaded for at least 24 hours and i would guess they use a whole bottle of marinade per 1 breast.

I think the best think you could do is make your own marinade as buying that much would be expensive. Also i would leave it a minimum of 24 hours.
 
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