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Peri Peri Chicken Burger

Nando’s Peri Peri Chicken Burger

Bring the heat home with this Nando’s-style Peri Peri Chicken Burger — juicy grilled chicken smothered in smoky, tangy peri peri sauce and topped with creamy perinaise. It’s spicy, bold, and irresistibly flavorful, yet simple enough for a weeknight dinner. Whether you grill it outdoors or cook it on the stovetop, every bite bursts with that signature fiery flavor and creamy balance.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Burger, Dinner, Main Course
Cuisine: Grill, Portuguese, South African
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Peri Peri Sauce / Marinade
  • 1–3 pieces bird’s eye red chilies adjust to taste (1 = mild, 3 = spicy)
  • 1 medium red bell pepper roughly chopped
  • 5 cloves garlic peeled
  • 3 tbsp neutral oil vegetable, canola, or sunflower
  • 4 tbsp malt vinegar or apple cider vinegar
  • 2 tbsp smoked paprika or sweet paprika
  • 1 tbsp dried oregano
  • 2 tsp onion powder or garlic powder
  • 1.5 tsp white sugar
  • 1.5 tsp kosher salt
  • few drops red food coloring optional, for color
For the Perinaise
  • 3 tbsp Peri Peri Sauce from above
  • 0.5 cup whole-egg mayonnaise
  • 0.25 cup sour cream or Greek yogurt for creaminess
For the Burgers
  • 2 tbsp olive oil
  • 4 pieces chicken breasts or thigh fillets skinless and boneless
  • 4 pieces burger buns or soft rolls split and lightly toasted
  • 2 pieces ripe tomatoes sliced
  • 4 leaves lettuce romaine, butter, or iceberg

Method
 

  1. Step 1 – Prepare the Chicken: Place chicken breasts between baking paper and pound gently until about 1 cm thick for even cooking. Trim slightly larger than burger buns.
  2. Step 2 – Make the Peri Peri Sauce: Blend all sauce ingredients until smooth to create a fiery, tangy puree that coats the spoon easily.
  3. Step 3 – Marinate the Chicken: Pour ½ cup of the sauce over the chicken and coat well. Cover and refrigerate for at least 3 hours or overnight for maximum flavor.
  4. Step 4 – Prepare the Perinaise: Mix 3 tbsp peri peri sauce with mayonnaise and sour cream (or yogurt). Chill until serving.
  5. Step 5 – Cook the Chicken: Heat olive oil in a grill pan over medium-high heat. Cook chicken for 3 minutes per side (4 for thighs) until golden and charred. Lower heat if needed to avoid burning.
  6. Step 6 – Rest and Toast: Let the chicken rest for 5 minutes under foil. Meanwhile, toast the burger buns until golden.
  7. Step 7 – Assemble the Burgers: Spread perinaise on the bottom bun, add lettuce, tomato, and the chicken. Drizzle extra peri peri sauce if desired, top with more perinaise, and finish with the top bun.

Notes

💡 Tips:
• Adjust spice by using fewer or more chilies.
• Make the sauce and perinaise up to 3 days ahead.
• For smoky flavor, cook chicken on a charcoal grill.
• Use chicken thighs for extra juiciness.
• Store leftover chicken (without buns) up to 3 days in the fridge.