Nando’s Peri Peri Chicken Burger

If you’ve ever craved that fiery, flavor-packed Nando’s Peri Peri Chicken Burger but wanted to recreate it at home — you’re in the right place. Juicy chicken, smoky peri peri sauce, and creamy perinaise come together to make every bite unforgettable. This recipe captures the bold heat, tang, and zest of the restaurant version while keeping it simple enough for a weeknight dinner. Whether you grill it for a backyard feast or pan-sear it in your kitchen, the result is pure magic — spicy, tangy, and mouthwateringly satisfying.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Full of bold flavor – That classic Nando’s-style kick comes from the homemade peri peri marinade, bursting with garlic, chili, and paprika.
• Simple ingredients, big impact – Everything used here is easy to find, yet it delivers restaurant-quality results.
• Versatile and customizable – Adjust the spice level to your liking or try it with chicken thighs for extra juiciness.
• Perfect for any occasion – A casual dinner, BBQ night, or crowd-pleasing weekend treat.
• Creamy + spicy combo – The perinaise sauce ties it all together with a cool, tangy contrast to the smoky chicken.

Ingredients Needed

For the Peri Peri Sauce / Marinade

• 1–3 bird’s eye red chilies, depending on spice preference (1 = mild, 3 = spicy)
• 1 medium red bell pepper, roughly chopped
• 5 garlic cloves, peeled
• 3 tbsp neutral oil (vegetable, canola, or sunflower)
• 4 tbsp malt vinegar (or use apple cider vinegar for a softer tang)
• 2 tbsp smoked paprika (or substitute sweet paprika)
• 1 tbsp dried oregano
• 2 tsp onion powder (or garlic powder as an alternative)
• 1½ tsp white sugar
• 1½ tsp kosher salt or cooking salt
• Few drops red food coloring (optional, for that signature Nando’s hue)

For the Perinaise

• 3 tbsp Peri Peri Sauce (from above)
• ½ cup whole-egg mayonnaise (use your favorite brand)
• ¼ cup sour cream or Greek yogurt for creaminess

For the Burgers

• 2 tbsp olive oil
• 4 chicken breasts or thigh fillets, skinless and boneless
• 4 burger buns or soft rolls, split and lightly toasted
• 2 ripe tomatoes, sliced
• Lettuce leaves of your choice (romaine, butter, or iceberg)

How to Make Nando’s Peri Peri Chicken Burger

Step 1: Prepare the Chicken

Place the chicken breasts between two sheets of baking paper or plastic wrap. Pound gently with a rolling pin or meat mallet until about 1 cm (0.4″) thick for even cooking. Trim to be slightly larger than your burger buns, allowing for shrinkage as it cooks.

Step 2: Make the Peri Peri Sauce

Add all sauce ingredients to a blender or food processor. Blend until completely smooth. You’re looking for a fiery, tangy puree that coats the spoon easily — this is your flavor powerhouse.

Step 3: Marinate the Chicken

Pour about ½ cup of the sauce into a bowl or resealable bag. Add the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 3 hours (or overnight for deeper flavor).
💡 Tip: The longer it marinates, the more tender and flavorful the chicken becomes.

Step 4: Prepare the Perinaise

In a small bowl, whisk together mayonnaise, sour cream (or yogurt), and a few spoonfuls of peri peri sauce. Chill until ready to serve — this creamy, spicy dip is what makes the burger unforgettable.

Step 5: Cook the Chicken

Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken breasts for 3 minutes per side (or thighs for about 4 minutes per side). You want golden char marks — they bring that smoky Nando’s flavor. Reduce heat slightly if it starts to burn.

Step 6: Rest and Toast

Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes to lock in the juices. Meanwhile, toast the burger buns until lightly golden.

Step 7: Assemble the Burgers

Spread a generous layer of Perinaise on the bottom half of each bun. Add lettuce, tomato slices, and the grilled chicken. Drizzle extra peri peri sauce if you’re brave, then finish with another dollop of Perinaise and the top bun. Serve immediately!

Serving and Storage Tips

• Serve with: Fries, sweet potato wedges, or corn on the cob for a full Nando’s-style meal.
• Presentation idea: Skewer each burger with a toothpick and serve with a side of extra Perinaise for dipping.
• Storage: Store leftover chicken (without buns) in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in a skillet or oven — avoid microwaving to keep the chicken juicy.

Helpful Notes

• Adjust spice easily: Use fewer chilies for mild heat or add a dash of cayenne for extra kick.
• Make ahead: The sauce and Perinaise can be made up to 3 days in advance and stored in the fridge.
• Alternative proteins: Try this recipe with turkey breast, shrimp, or even tofu for a vegetarian twist.
• Grill it outdoors: For that signature smoky edge, cook the chicken on a charcoal grill.

Conclusion

This Nando’s Peri Peri Chicken Burger recipe proves that you don’t need a restaurant to enjoy bold, flame-grilled flavor. With its juicy chicken, homemade peri peri sauce, and creamy Perinaise, it’s a burger that hits every note — spicy, tangy, and downright satisfying.
If you try this recipe, leave a star rating and tell us how it turned out in the comments! Did you tweak the spice level or add your own twist? We’d love to hear about your version — and don’t forget to share your creation on Pinterest or Facebook so others can enjoy it too.

Frequently Asked Questions (FAQ)

Can I make this with store-bought Peri Peri sauce?

Yes! If you’re short on time, use your favorite bottled Peri Peri sauce. Just note that homemade gives you more control over spice and freshness.

Can I use chicken thighs instead of breasts?

Absolutely — thighs are juicier and more forgiving when grilled. Adjust cooking time slightly for thicker pieces.

Is this recipe freezer-friendly?

You can freeze the marinated chicken (uncooked) for up to 2 months. Thaw in the fridge overnight before cooking.

How can I make it gluten-free?

Use gluten-free buns and double-check your vinegar and mayonnaise brands to ensure they’re gluten-free.

Why did my sauce split?

Over-blending hot ingredients can cause separation. Let everything cool before blending, and add a touch more oil if needed for smoothness.