Nando’s have always been very generous in inviting me to events and giving me bottles of Peri-Peri sauce. My favourite is Garlic as Hot is a bit too spicy for me. So, I thought to use some of the extra Hot Peri-Peri sauce to make a chicken marinade.
Well to be fair, this isn’t a recipe per say, just do everything based on your taste/preference and of course, depending on the amount of chicken you have. The yogurt here works a bit like a meat tenderizer so you get tender chicken meat – or so I like to think.
Firstly you need to defrost the raw chicken (if its frozen) and trim access fat. Any piece/cut would do but here I used chicken thighs, which is my favourite. Breasts would be a healthier option I think, just make sure to check it so its not over cooked (and dry).
I mixed a marinade of the following (again I totally agak-agak the measurements) for two chicken thighs and left it for about 15 mins before baking:
- 1/2 cup greek yogurt – you can use normal yogurt here, but stick to plain ones, I think flavoured would be odd
- 2-3 tbsp Peri-peri sauce
- 3-4 cloves of garlic, crushed
- dash of soya sauce (kicap)
- a bit of brown sugar – this is especially important if you’re using greek yogurt because Greek yogurt is sour and the Peri-peri sauce is also a bit sour so the sugar will help counteract the sourness
- Herbs. I use dried and I think I used thyme but use anything you like. Rosemary would be nice too i think.
I usually line my baking pans with foil because I’m too lazy, I mean, it’s a lot easier to clean up after. Bake at 180C for 25-35 minutes, turning it once or twice, or until your chicken is cooked. How do you know its cooked? You can poke it with a skewer at its thickest part and clear juices should run out, or, if you don’t have a skewer, you can make a small slit with a knife to check the insides.
Tip: When roasting chicken, particularly thighs, I like to do it skin side up for 15 mins, then flip to cook the other side then flip it back skin side up for the last 5 minutes to crisp the skin
Served it with a little side salad of lettuce and tomatoes and a bit of Extra Virgin Olive Oil + Balsamic vinegar and Hasselback potatoes. Enjoy!