Empty My Fridge
COPYCAT Nando’s Peri Peri Chicken Burgers!
Ingredients
- Chili pepper1–3
- Bell pepper1
- Garlic5
- Canola oil3 tbsp
- Malt vinegar4 tbsp
- Smoked paprika2 tbsp
- Oregano · dried1 tbsp
- Onion powder2 tsp
- Sugar1 ½ tsp
- Salt1 ½ tsp
- Food colouring3
- Peri Peri Sauce3 tbsp
- Egg½ cups
- Sour cream¼ cups
- Olive oil2 tbsp
- Chicken thigh4
- Soft rolls4
- Tomato2
- Lettuce
Instructions
- If using chicken breast, pound it to an even 1 cm (0.4 in) thickness between covers, then trim each piece so it is a little larger than the buns.
- Blend the peri peri sauce ingredients until smooth.
- Pour 1/2 cup of the sauce over the chicken in a bowl or zip-lock bag, turn to coat, and marinate in the fridge for at least 3 hours, up to 24 hours.
- Mix the perinaise ingredients together and set aside.
- Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat, or oil and heat a barbecue grill. Cook breast for 3 minutes per side or thighs for 4 minutes per side, in batches if needed, lowering the heat if the chicken chars too quickly.
- Move the chicken to a plate, loosely cover with foil and rest for 5 minutes while you toast the rolls.
- Spread the base of each roll with perinaise, then add lettuce, tomato and chicken, and top with more perinaise and extra peri peri sauce if you like.
Summarized from RecipeTin Eats's video. Watch it for the details.
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GarlicEggTomatoBell pepperChicken thighSour creamLettuce
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