Nando’s peri peri chicken


Chicken 1/2 kg cut into barbecue pieces

Lemon juice 4 tbsp

Soya sauce 2 tbsp

Salt 1 tsp

Black pepper 3/4 tsp

Garlic paste 1 tbsp

Chinese salt 1 tsp

Worcestershire sauce 2 tbsp

Hot peri peri sauce (recipe under hot peri peri sauce)

Oil 2 tbsp

National meat tenderizer if you want but not necessary

Peri-peri Masala:

Ground white cumin 1 tsp

Salt 1/4 tsp

Black pepper 1/2 tsp

Red chili powder 1/2 tsp

Black salt ground 1/2 tsp

Shan chat masala 1/2 tsp

Mix these well and store this dry masala in a container to use when needed.


Marinate the chicken with all these ingredients for two hours. Preheat oven to 150F. Then grill chicken for thirty minutes or until tender and cooked. Remove in a pan with its oils and pan fry until golden brown. Sprinkle peri peri masala and serve.

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