Nandos Chicken

Ingredients

• 4chicken breasts
• 120 gNando’s peri-peri coat and cook sachet (hot)
• 2 tbspEast End hot peri-peri rub
• 2 tbspoil

Instructions

1. 1

   Marinate the chicken

   Coat the chicken with the peri-peri sachet, rub and oil. If possible, leave it to marinate for at least 1 hour.

2. 2

   Cook covered

   Heat oil in a pan, add the chicken and cover the pan. Cook for about 35–40 minutes, making sure the chicken is cooked through, then serve with sides.

What is Nando’s-style chicken?

Nando’s-style chicken takes its inspiration from Portuguese-African peri-peri cooking, where chilli brings heat and flavour to grilled or roasted chicken. This version uses a ready-made hot peri-peri coating alongside a dry rub for a bold, convenient marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 55g protein, 5g carbs, 14g fat.

Chicken provides most of the protein, while the oil contributes much of the fat and the peri-peri coating and rub contribute seasoning and a small amount of carbohydrate. Serve with vegetables or salad and a measured portion of rice or potatoes for a balanced plate.

The peri-peri coating

Sauce and rub: the sachet supplies a seasoned coating, while the hot rub adds another layer of chilli flavour. As both are seasoned, taste any accompanying sides before adding extra salt.

Marinating matters

Give it time: the method recommends at least an hour when possible, so the coating has time to cling to the chicken. Keep the marinating chicken covered in the fridge.

Cooking in a covered pan

Steady heat: covering the pan helps the chicken cook through, but check it periodically and turn the pieces if needed for even cooking. The recipe gives a guide of 35–40 minutes; actual timing depends on breast size and pan heat.

Checking for doneness

Thickest part: check the centre of each breast before serving; it should be fully cooked, with no pink meat remaining. A food thermometer can help confirm doneness without cutting into the chicken repeatedly.

Choosing sides

Cooling sides: rice, salad or vegetables make straightforward accompaniments and can soften the chilli heat. Add bread or potatoes if you want a more filling plate.

Recipe notes & tips

• Marinate the chicken in a covered container in the fridge.
• Use a pan large enough to keep the chicken in a single layer.
• Keep the pan covered as the chicken cooks, as directed.
• Check the thickest part of every breast before serving.
• Serve extra sauce or spicy sides separately so everyone can adjust the heat.

Variations

• Milder heat: use a milder peri-peri coating and rub if available.
• Citrus finish: serve with lemon wedges for a bright contrast.
• Vegetable side: add grilled or roasted vegetables alongside the chicken.
• Wrap filling: slice the cooked chicken and tuck it into wraps with salad.
• Rice plate: serve with rice to make a more substantial meal.

Common mistakes to avoid

• Skipping the rest: the flavour has less time to settle; marinate for at least an hour if possible.
• Uncovered cooking: the recipe calls for a covered pan; keep it covered while the chicken cooks.
• Guessing doneness: breast size affects cooking time; check the thickest part before serving.
• Crowded pan: the chicken may cook unevenly; use a pan that holds the pieces in one layer.
• Adding extra salt early: the sachet and rub are already seasoned; taste before seasoning sides.

How to store

Refrigerate leftover cooked chicken in a sealed container within 2 hours and eat within 3 days. Reheat until piping hot throughout, using a pan or microwave; avoid reheating it more than once.

Frequently asked questions