This is my copycat of the FAMOUS Nando’s Peri Peri Chicken Burger! A homemade Peri Peri Sauce does double duty as the marinade for the Portuguese style grilled chicken and to make a tingly creamy Peri Peri “Perinaise” pink sauce. Excellent for summer BBQs!
Nando’s copycat Peri Peri Chicken Burgers
Nando’s is a global chain that is known for the Portuguese style flame grilled chicken cooked with their famous Peri Peri sauce. Here in Australia, it has a cult following!
Since I created this copycat version, it’s been a favourite for outdoor BBQ gatherings, and for many several years it was one of my most requested recipes in my circles (until they tasted the Next Big Thing!). The Peri Peri sauce is a chilli based sauce which comes in a variety of spice levels, from very mild to very hot. It’s full flavoured yet fresh, and I describe it as “a party in your mouth”.
It does triple duty as a marinade for the chicken and two sauces for the burger: a creamy tingly pink Perinaise sauce (also a shameless Nando’s copycat) and using it as a sauce as is. The combination of the creamy sauce with the fresh Peri Peri sauce in the burger is a killer!
About the copycat Nando’s Peri Peri Sauce
The homemade Nando’s Peri Peri sauce is a copycat that tastes remarkably similar to the store bought version. But better, because it’s made from real ingredients!
It’s a blend of fresh red chillies, capsicum/bell pepper, garlic, vinegar, oil plus herbs and spices (paprika, oregano, onion, sugar, salt, pepper). A concoction I cobbled together after an inspection of the Nando’s bottle – minus additives and other mystery ingredients. 🙂
As for the making part? Just blitz everything together. It literally takes seconds!
Ingredients in Nando’s Peri Peri Sauce recipe
Here’s what goes into my copy-cat Nando’s Peri Peri Sauce. If you compare my recipe to the ingredient label of Nando’s Peri Peri sauce, you will notice that I don’t use exactly the same ingredients because this is a home-version copycat, intended to achieve a similar flavour using readily accessible ingredients.
For example, Nando’s uses a variety of chillies (cayenne pepper, serrano and African Birds Eye chillis). I can’t imagine making this sauce without making it insanely spicy using only fresh chillis, so I’ve used capsicum (bell pepper) instead for spice-free pepper flavour, and added spiciness using Birds Eye chillis. Don’t worry if you can’t get these, it’s easy to substitute – see below.
Birds Eye chillis – These are common here in Australia and are fairly spicy. Use 3 for a mild Peri Peri sauce (this is what I use), 1 for barely noticeable, and 5 for extra spicy. Note: Bear in mind that the spiciness is diluted in the end result through the cooking process, addition of mayonnaise and sour cream into the Perinaise Sauce. So I like to make my sauce a little spicier than ideal because I know it’s not that spicy once used in the burger.
Substitute with other fresh chillies of choice or dried chilli flakes (red pepper flakes). Start with less, blitz, then you can add more later and blitz again.
Capsicum / bell pepper – As noted above, this adds good fresh pepper flavour into the Peri Peri sauce without spiciness. Use a medium one – if it’s too big, your sauce may end up too thick.
Garlic – It’s not Peri Peri Sauce without a good amount of garlic in it!
Malt vinegar – This brown vinegar is made from ale, is less sharp and has a warmer flavour than regular white vinegar. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar.
Oil – Any plain neutral flavoured oil is fine here, like canola or vegetable oil, or even an olive oil.
Spices – Just regular everyday spices! Onion, paprika and dried oregano. I like to use smoked paprika when I’ve got it for a touch of free extra smokey flavour. However, I use regular paprika in a pinch if I don’t have it.
Red food colouring (optional) – To give it a red colour boost! Entirely optional. I use natural red food colouring so I don’t hold back using colouring in foods. 🙂
Ingredients for Peri Peri Chicken Burgers
And here’s what you need to make the burgers.
Chicken breast or thigh fillets
Thigh fillets is the easier option because you can just use them without pounding as they are a juicier cut of meat. For breast, I like to pound them so they are more even thickness so they cook through evenly. Makes a difference for this lean cut!
Peri-naise (pink sauce!)
This is my copycat of the Nando’s Peri-Naise which is a Peri Peri creamy mayonnaise sauce. I think Nando’s just uses mayonnaise but I prefer to lighten it up a bit by using a mix of sour cream and mayonnaise, that way I can be generous with the amount I use on my burgers and not feel as guilty! (And trust me, you will want to be generous with this sauce, it’s an essential part of the Peri Peri Burger experience!).
The other burger things
And lastly, to complete our Peri Peri Burgers, we just need some soft white rolls, lettuce and tomato. Any lettuce you have / can get is fine here. I use butter lettuce (the lovely soft kind). Rocket and baby spinach will be great too, though I’d probably avoid using chicory or other bitter lettuce varieties. If using cos (romaine) or iceberg lettuce, consider shredding it.
How to make Nando’s Peri Peri Chicken Burgers
I pound chicken breast to make it even thickness so it cooks evenly, and it makes the meat more tender. This makes a real difference here because breast is such a lean cut and prone to drying out (though the marinade also helps trap juices).
Because thigh fillets are a juicier cut, I do not pound them unless they are extremely thick (ie make them a bit thinner) or if they are not large enough (pound to make a larger footprint so they are a little larger than the buns).
1. Pound and trim breast
Cover the chicken breast with go-between, a freezer bag or double layer of cling wrap, to protect it from tearing when you pound.
Pound to 1cm / 0.4″ thickness using a meat mallet or rollling pin.
Cut the chicken into burger-size pieces that are a little larger than the buns. Factor in 20% shrinkage!
Comparison or bun to chicken piece. 🙂
2. MAKING THE BURGERS
Peri Peri Sauce – Blitz all the ingredients until smooth using a stick blender, food processor, or blender. It won’t be completely smooth, but it shouldn’t have hard lumps in it.
Peri-naise sauce – Use 3 tablespoons of the Peri Peri Sauce and mix it with the sour cream and mayonnaise to make the Per-naise.
Marinade chicken – Then use 1/2 cup of the Peri Peri Sauce to marinade the chicken. Marinade for at least 3 hours, up to 24 hours. (Even 48 hours is fine, I just find beyond 24 hours I don’t notice any difference).
Cook the chicken on the stove or BBQ on medium heat, or medium high if your stove is on the weaker side. Don’t cook it on too high a heat else the marinade stuck on the chicken will completely burn! We just want some authentic flame-grilled chargrilled spots on the chicken, without making it completely black.
Rest – Once cooked, rest the chicken for 3 to 5 minutes before assembling the burger. This step allows the juices inside the chicken to be re-absorbed into the meat fibres so you have lovely juicy chicken. Don’t skip this step!
Assemble burger – Here’s my assembly order: Peri-naise slathered on the base, then top with lettuce, tomato and the chicken. Then I slather with more Peri-naise and a heaping dollop of extra Peri Peri Sauce.
Eat! Pop the lid onto your burger then sink your teeth into it!
Excellent for summer gatherings
This Nando’s Peri Peri Burger was one of my “go-to” recipes for gatherings during warmer months. I’d marinade huge quantities of chicken then happily let others volunteer to do the BBQ’ing while I did important hostessing duties like sipping wine and discussing the best value hairdressers in town with my friends.
As with all my “food for a crowd”, I put these burgers out in a DIY situation. Baskets of soft rolls, platters of lettuce and tomato slices with bowls of the Perinaise Sauce and Peri Peri Sauce on the side. Then everyone builds their own burgers. NO PLATES. Te he! Napkins only! Don’t make me wash up! -Nagi x
PS Pictured in post with a peek of homemade wedges. Boy, what a combo. And excellent for dipping into the Perinaise Sauce!
Watch how to make it
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Nando’s Peri Peri Chicken Burgers
Ingredients
Peri Peri Sauce/Marinade
- 1 – 3 birds eye red chilies (1 is very mild, 3 is mildly spicy) (Note 1)
- 1 medium red capsicum / bell pepper , roughly cut into 1.5cm / 1/2" pieces
- 5 garlic cloves , peeled, whole
- 3 tbsp vegetable or canola oil , or other plain flavoured oil
- 4 tbsp malt vinegar (Note 2)
- 2 tbsp smoked paprika (substitute regular / sweet paprika)
- 1 tbsp dried oregano
- 2 tsp onion powder (substitute garlic powder)
- 1 1/2 tsp white sugar
- 1 1/2 tsp cooking salt / kosher salt
- 3 drops red food colouring (optional, Note 3)
Perinaise
- 3 tbsp Peri Peri Sauce (above)
- 1/2 cup whole egg mayonnaise (or other mayonnaise)
- 1/4 cup sour cream (or yoghurt)
Burgers
- 2 tbsp olive oil
- 4 chicken breasts or chicken thigh fillets , skinless boneless (each large enough for a burger)
- 4 soft rolls , split and lightly toasted (if desired)
- 2 tomatoes , sliced
- Lettuce of choice
Instructions
- Prepare chicken breast – If using breast, pound to 1 cm / 0.4" even thickness (cover with go-between or freezer bags, use a meat mallet or rolling pin). Then trim each chicken piece so it is a bit larger than the buns (factor in 20% shrinkage when it cooks).
- Peri Peri Sauce – Put the Per Peri Sauce ingredients in a jug and blitz until smooth using a stick blender, or other appliance of choice (food processor, blender, NutriBullet).
- Marinade chicken – Pour 1/2 cup of the sauce into a bowl or ziplock bag. Add the chicken and turn to coat. Marinate for at least 3 hours, or up to 24 hours, in the fridge.
- Perinaise – Mix together the Perinaise ingredients. Set aside.
- Cook chicken – Heat 1 tablespoon of olive oil in a fry pan over medium / medium-high heat, OR brush BBQ grill with oil then heat. Cook breast for 3 minutes on each side, thighs for 4 minutes (in batches, if they won't fit in the pan), lowering the heat as needed if they are charring too much (char = legit!).
- Rest – Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)
- Assemble – To make the burgers, spread the base of a roll with Peri-naise. Top with lettuce, tomato then chicken, then top with more Peri-naise and extra Peri Peri sauce if desired!
Recipe Notes:
Nutrition Information:
More Burgers, Sliders and Sandwiches
Life of Dozer
And Life of Dozer on the book tour continues!
Last weekend we had two more book signing events in Sydney. The first at Westfield Warringah Mall, my old stomping ground where it all began. So lovely to talk to locals!! And on Sunday in the Shire at Westfield Miranda.
Dozer was quite the social butterfly, wondering around amongst the crowds to greet everyone while I was firmly planted at my signing station! Here’s a little home video I put together. The sight of Dozer waddling through the Westfield is just everything!
The next legs of the book tour are interstate, which sadly Dozer cannot accompany me to because, can you believe it, Australia wouldn’t change their aviation laws and allow dogs in the cabin so he could come with me. 😤😂
Nevertheless, he is with me in spirit. Or more specifically, in my homework, as I continue to sign book plates on his behalf at every opportunity, everywhere and anywhere!
Congrats Nagi !!!! This just could not happen to a nicer more deserving lady had they tried! 🙂
Being able to find the magazine in Canada would be a treat, but find it I will. Where there’s a will and all… 😀
Blessings Nagi…your climb has truly begun.
Thank you Leah!!! No need to go to such efforts for the mag, the editor of the magazine saw all these comments from people overseas and she’s given me a few ideas for how to get the recipe to you! I’ll share some links soon – yay! N x
Congratulations Nagi!!! I’m glad you’re getting this much attention, your recipes are ammmazing!
Quick Q on this one… can I sub breast instead of thigh?
Hi Marti! Thanks so much for your lovely message! I’m so excited, it hit the stand TODAY!!! Yes you can definitely substitute breast. 🙂 I would slice it in half horizontally to make slightly thinner “steaks” so the marinade penetrates it better and it cooks faster without drying out. The cooking time will be just shy of what’s in the recipe because thigh is lumpier so takes a bit longer to cook. 🙂 N x
Congrats on your magazine adventure…Can’t wait to try this recipe…totally yummy looking. I love learning all sorts of new things from your blog…Today I learned Nando’s, Capsicum (red pepper), and Sebago Potatoes…Thanks:)
GAH, in my excitement I realised that I totally forgot to convert my recipes into “American”! 😉 I’ve now updated it with notes. Sorry about that Lyn! And thanks for the question, I might have missed it otherwise! And thank you for your words of support!! I really hope you do try it. Honestly, I wish I could get all my friends here on my blog to tell everyone how much they love this recipe!!! N x
Congrats Nagi! So pleased for you! You really deserve this opportunity, your recipes are always delicious and your photography is amazing and so inspiring. These burgers look divine – I love Nando’s, it’s probably my favourite restaurant! I cant wait to give these a try! 🙂
Thank you Jess! Isn’t Nando’s the best? Definitely my favourite non-Asian take out place!! N x
OMG!! Congratulations and you absolutely deserve it. You’ve worked so hard and you deserve the world. I’ve never “met” anyone who is genuinely so nice and talented and willing to share everything with your friends and followers. Big hugs and I’m so glad more people can view how truly wonderful you are!!
Thanks so much Marisa!! And thank you so much for your support, you’re so lovely, it’s people like you who make it so easy to want to share and help and get involved with the blogging community. Honestly! 🙂 N x
Very pleased to read about your fantastic new opportunity, I love your blog and many of your recipes
are cooked regularly in my kitchen, they always work and taste delicious. Shame I can’t get the magazine
as I am in France. Good luck for the future and I look forward to more of your brilliant recipes. Cant wait to
try the Chicken Nando recipe.
Hi Tricia! Thank you so much for your wonderful message! It makes me smile thinking of you cooking recipes I make in my kitchen in Sydney in your kitchen in France! I bet you have some pretty darn fantastic recipes yourself, especially living in France! N x
Nagi..I am an emotional wreck after reading this! I am SO happy for you honey!!! Seriously I had tears in my eyes!!! Partially because you so deserve this success partially because you make me feel like I can do it too 🙂 You DESERVE this! I always told you! Your recipes are great your photos are nothing short of GENIUS and your kindness comes through in every single word you write. Congrats honey! I am so very very happy for you! Oh and ALL of these are gorgeous and delicious I am sure! Many xxxx
Awww, you’re so sweet Mila! Thank you so much for all your support, I can’t tell you how much it means to me. You’re simply the best!! N x
Congrats from another of your fans, Nagi! No surprise that you’ve been discovered and reached the big time. Not only are your recipes terrific, you give so much of yourself to the blogging community, which makes your success so special for all of us who follow you. Wish you could have brought a bunch of the magazines with you to the food conference. The pictures have me drooling and are inspiring me. (This morning I am shooting Singapore noodles and have a teapot like the one in your broccoli recipe to use.) All the recipes sound terrific and the double-duty marinades and spices are genius; I hope you’ll have a way to share them with us non-Australians at some point. See you soon in LA. (PS–made your double garlic brown butter shrimp again last night; the house smelled so wonderful and the meal was great, including the crunchy smashed garlic.)
Hi Marlene! I was so bummed I couldn’t get my hands on the magazine before I left!! It only went on sale yesterday 🙂 Thank you so much for your lovely message. I’m so looking forward to meeting you at the conference! And YAY to the garlic butter shrimp! Isn’t the garlic the best?? I always try to nick more than my share 😉 N x
Is there an online version, perhaps? Maybe we can find a link? I’m going to look right now, as I want those other recipes, too!
Hi Marlene! There is a Super Food Ideas app which contains the digital version of the magazine for iPads. I’m just checking a few details about it with the magazine before referring people to it! 🙂
I registered at the Taste site (not the App) so I could do a recipe search, but your recipes haven’t been added yet. Perhaps they don’t put the current issue’s recipes on right away. I’ll keep trying!
Hi Marlene! I’ve been told that there is a digital version of the magazine available in the Super Food Ideas app 🙂 I haven’t mentioned it in my blog yet because I’m still overseas and I don’t have my iPad with me to try it out first! However, the recipes definitely will be available on taste.com.au next month after the issue can no longer be purchased. 🙂 Thank you for your persistence, you flatter me!!
Hi! I am so happy for you Congratulations!
I am new to your site but loving it!
Will definitely try this recipe because I love Portuguese chicken and I love Portugal!!!
Have a great week!!!
Thank you so much for your lovely message Sylvie! I’m glad you are enjoying my site 🙂 Portuguese chicken is fabulous, isn’t it? I use this marinade on chicken maryland and butterflied chicken too – any cut of chicken actually! N x
How wonderful for you! You absolutely deserve the recognition. What took them so long? I wish the magazine was available in the U.S..
Ha! You’re sweet Laurie. 🙂 Actually, do you know, the first conversation happened way back in May and did the recipes in August! That’s the lead time for magazines – I had no idea! Thank you for your lovely message, I’m really touched. 🙂 I’m figuring out a way to get the magazine to US readers in digital form, the editor saw all these comments from US readers so she’s given me some ideas! I’ll let you know! N x
Wow! Congratulations, Nagi!!!!!! That’s awesome that you are now published in a magazine. Too bad the magazine isn’t available in the US… I’m sure you have lots of faithful readers/people who make your recipes from your blog, but this will give you a lot more, well-deserved exposure. I’m very happy for you.
THANK YOU SUSAN! It’s pretty exciting 🙂 Every month! I’m having a blast learning how magazines work too, I’m really enjoying meeting so many talented people! Hope you are well and hubby is now fully recovered. 🙂 N x
OMG!! Congrats Nagi!! The feature looks fabulous. TV next? I’ll tune in 🙂
Does TV add 10 pounds? So I need to lose 40!! 😉 Thanks Nicky, you’re so sweet! N x
Hi Nagi,
Congrats on being featured in the Super Foods Ideas Mag!!!! You were always destined for great things.
I guess I will not be missing my favorite Nandos burgers here in San Diego anymore.
You are the best!!!!
Thanks so much for your wonderful message Indy! No Nando’s in San Diego? I knew it wasn’t huge in the US but I thought there were some!! N x
Congratulations, Nagi. So exciting and so well deserved!! I know how hard you work and I think it’s fantastic that you’re getting opportunities like this to show off your talents.
And the burgers look awesome. I am adding them to my meal plan this week. I wish I could get a copy of the magazine here in the US to try to the other recipes too.
Thank you so much for your words of support Nguyet! I’m really touched! N x
These sound wonderful. I have a question about teht Pink Sauce. I only see two ingrediants, mayonaise and sour cream.
What makes this sauce “pink”?
Hi Teri! Thanks for the question 🙂 It was in the instructions but not in the ingredients, so I’ve updated it! You just need 3 tbsp of the Peri Peri sauce that you make mixed in with mayo and sour cream. 🙂 Love this Pink Sauce!! I even use it as a salad dressing too! N x
I love Super Food Ideas. My sister used to bring them to me from Australia but she doesn’t travel much anymore. Well done, a great achievement.
Thank you so much Denise! It’s a great magazine, isn’t it? The recipes are so achievable for everyone and such a diversity of recipes!
Congrats on the amazing magazine feature! I can imagine how thrilled and proud you are! I live in the United States and I don’t know what a bird’s eye red chili is. Do you know of something similar in the states? Thanks! This recipe sounds awesome!
Hi Penny! Thanks so much for your lovely words! <3 Thank you for the question, in my excitement I totally missed that! You can substitute with Thai chilis (because they are about the same size and spiciness) OR with dried Cayenne pepper (1 tsp per birds eye chili. I recommend starting with 1 tsp then adjusting to taste). I've updated the recipe for these notes! Thank you again for your lovely message! N x
Thank you! We have Thai Chili’s here. Can’t wait to try this
OHMEGAWSH – NAGI!!!! CONGRATS!!!! This is freaking fabulous! I’m doing a jiggy reading this! So So happy to hear this I wish I was in Australia and could pick up Super Food Ideas mag at my grocery store – you know, this is only the beginning! What an inspiration you are – hope you keep soaring, my friend!
Ooh and love everything about these burgers!
Thank you so much for being so excited for me Shashi!! N x
Hi Nagi! That’s fantastic! And so is this recipe! I get tired of ground meat burgers – this one you can really sink your teeth into with an explosion of flavor! SO happy for you! 🙂
THANK YOU DOROTHY!!! I’m still in Mexico (Oaxaca for Day of the Dead celebrations oh my! It’s bigger than Mardi Gras!) but so CHUFFED at the thought of the magazine hitting the stands back in Aus!!! 😉 N x
Firstly we have to stop doing this!!! I have a post I wrote over the weekend about Nando’s and their spicy rice! Seriously, something spooky going on!
Secondly YEAH!!!! So so so happy for you, I bet you have been jumping up and down a bit waiting for the magazine to hit the stores. I know I would be. Writing for a magazine was my dream whilst I was studying at uni. So super happy for you I am doing a little jig about my kitchen!
And as for these burgers! Oh Yum, Yes Please! The chicken in the pan makes me want to pick it up, burn my fingers and gobble the lot down!!! The colour and the charring! So good!
They look amazing. I love Nando’s. When they first opened over in the UK we use to go there every Friday evening after work. We would start in the Slug and Lettuce for jugs of cocktails and then head over to Nando’s for their jumbo platter to share. With extra helping of their spicy rice. (shush can’t tell you anymore 😉 )
So good. Pinning!
NO! Are you serious?? See, we have such similar taste in food, I love it!! I love the Nando’s rice, I’ve never tried to make it myself. I’m off to get the recipe! 🙂 And thank you so much for your words of support! Must say am super excited! <3 Nx
It isn’t up on the blog yet as I had a bit of a disaster with the photos 🙁
I thought I had copied them off the card and I wiped it so I could take some photos of the kids playing in the garden but sadly the photos are not on my hard drive, no idea what I did!!! So I have got to cook it again. Which isn’t a hardship as it is one of my favourites.