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!
Hi ! I would love to make this… I have the right amount of cayenne but was wondering if I could do guajillo chilles, although they’re not super hot, what do you recommend?
Also, how much cayenne would be best?
Hi Frances! Do you mean in addition to or instead of the red chillies in this? If using instead of the chillies in this, it will be fine but you will need to use your judgement for how much to use re: spiciness! 🙂 N x
Thank you so much for sharing this recipe because it was so so YUMMY !! massive hit in my house !
My 3 years old who only eats (to my great frustration) package things, devoured the wedges (yay! Home cooked veggies for him) and my eldest had so much chicken that we barely had any left for us 2 parents lol!
I didn’t change anything apart for cutting the chicken in strips before marinating because we used the tortillas I had in the cupboard instead of burger buns and I only used one long red chilli, carefully deseeded, because we’re sucks when it comes to hot food haha. But it was perfect for us: just a hint of heat 👌
Woah – and your 3yo ate this?? Not too spicy even with a long red chilli???
Hahaha no he just ate the wedges with tomato sauce instead of the peri peri sauce 😉 but none the less I was so happy he ate non-processed vegs for a change 👌
My 7 years old absolutely loved the chicken !
I think you are going to get tired of reading my comments raving about the recipes but it can’t be helped. Made this tonight and ….no surprise ..it was fantastic. I knew it was going to be good when I tasted the home made peri peri sauce when it was freshly made . That alone was great but when I used it to make the pink sauce …it was delish. I can see using that sauce on so many other things .
Thanks for another great recipe. I always love that so many of your recipes use ingredients I already have on hand!
I never tire of reading comments! I’m so glad you loved this one Taz, I have a big soft spot for this! N xx
Hi Nagi
Got a question regarding the pink sauce. Is the three tablespoon peri peri sauce from the marinate or nandos peri peri sauce from the shops??
They look amazing, looking forward to makin. Them for lunch tomorrow
Thanks
Nibal
Not store bought! It’s the sauce you made!!! 🙂
Hi Nagi, and a very belated congratulations on this magazine spread! Just came across this recipe when I searched your site for burgers. We don’t have a Nando’s in Southern California, and I’m dying to see what all the fuss is about with this peri-peri sauce! Looks and sounds absolutely decadent. One question: Is the malt vinegar (or brown vinegar) vital to the outcome of the sauce, or will another more common vinegar do? My guess is that it just wouldn’t be the same, but if there’s something more “everyday” that I could substitute, that would save me buying yet another condiment to cram into my already crammed pantry!
On another note, I’m thinking of using the sauce with burgers. Ever done that? I can’t see how it could possibly miss, am I right?
Hi Marcia, thank you for your kind words! It was an exciting time 🙂 You’ll be fine to use another vinegar, it won’t affect it much, I probably wouldn’t know the difference myself! What do you mean “using the sauce with burgers”??? You mean beef burgers? If so, YES of course, absolutely fantastic!
I mean ground beef or ground turkey burgers!
Ba ha ha!!! I was wondering – “does she realise THIS is a burger”?? BA HA HA!!!! Yes of course, fantastic with them. Once what I did was cook the burgers, then I brushed them with the peri peri sauce and seared briefly on each side just to caramelise the sauce. Then more sauce on the burgers. SO GOOD!
I figured that’s what you’d be thinking! Another SoCal airhead! Too funny.
Great idea about how to use the sauce. I’ll definitely try that. Really looking forward to seeing what the peri-peri raves are all about. Thanks for the inspiration as well as the recipe, Nagi!
Hi Nagi,
I’m dying to make this but am having a hard time finding bird’s eye chilies. Can other chilies be used? I have easy access to jalepenos, serrranos & Indian finger peppers. Thanks!
Hi Fiona! I think the Indian finger peppers would be the best, they are the hottest of the 3 mentioned, but not quite as hot as birds eye. 🙂
Hi Nagi can I use smoked paprika and also can you cook the chicken in a slow cooker?
Smoke paprika is great! wouldn’t recommend slow cooker though, you really need to fry it to get that gorgeous sear!
Hi nagi! Congrats on the magazine spread! You totally deserve it! We were in London a week ago and I bookmarked nando’s but those darn pret a manger made it too easy to pick up meals so we missed out. I only had 1.5 hrs to marinade the chicken so the full flavor was not there but I smothered the chicken with that crack sauce – Omg!!! I had to stop my son from pouring it on everything including his string beans! Thx for a very delish recipe- my first peri peri attempt. On a different topic – We got a black lab! His name is yoshi- too bad the boys are not on the same continents for a doggie play date. Best, Judy
I’m so pleased this was a hit Judy! And a black lab!!!! I would have gotten a lab if I didn’t get a goldie 🙂 Yoshi is a great name, I love it!
I’m obsessed with Nando’s!! I can’t believe I JUST came across this recipe.. where has this been all my life?????!!! Thank you thank you thank you! I know this was awhile ago but yay you got featured in a magazine!! Well-deserved indeed. A very late congrats to you 🙂
Hi Nagi… I would like to know whether this peri peri marinade suitable for any cut of chicken?
Hi Haliff! It works best with any cut other than breast 🙂 Breast does’t have enough fat for this recipe, in my humble opinion! Lacks the caramelisation when it cooks. 🙂 N xx
Just wanted to knw in pink sauce you use one whole egg. Raw?? or cooked??? I am little confused.
Hi Samia! I don’t use egg in the pink sauce, I use a type of mayo called Whole Egg Mayonnaise, but you can use any you want!
My family and I absolutely love this recipe. Some of us faster eaters have to make a conscious effort to eat more slowly to make sure we don’t get bad indigestion from devouring it too quickly.
I have a big soft spot for this recipe so THANK YOU for trying it and letting me know you enjoyed it Daniel!!! 🙂 N x
Don’t get me wrong, the burger was yum….but those wedges were the real star dipped into the pink sauce! My husband indicated that he’d be very happy with a massive bowl of them alone for dinner! Best homemade wedges I’ve ever had, the seasoning was great and combined with the sauce they were out of this world and perfect food for watching the footy with. I have leftover chicken and wedges for lunch today – lucky me! I’m looking forward to making it all again soon, that peri peri sauce was just perfect. Thanks for taking care of my weekend eating Nagi!
Woah! YAY!!! I love the wedges too, they are DELISH!!!! Thank you for taking the time to come back and let me know!!!
Made this tonight and it was delicious! A Keeper for sure!
So glad you enjoyed it Eva! Thank you very much for coming back to let me know! N x
Oh Nagi,
How wonderful that you were featured and you deserve the very best!!! Maybe someday you will have your very own cooking show and all of us in America will be watching YOU cook all of your yummy creations!
Congratulations!!!!
Anna and I are sending you a big hug!
Linda
Hiiiiiii Linda! Oh gosh, it has been WAY TOO LONG! I have to pop over and have a read to see what you guys have been up to! <3 N x
Delicious! Love the mayo! Will definitely make this again!
Thanks Erin! SO GLAD you enjoyed this!!! Personal favourite of mine 🙂
We have 1 Nando’s in Calgary, but we’ve only gone there once….8 yrs ago. We don’t eat out often because we’re quite cheap & we prefer to make our own food. I don’t have much of an opinion in regards to comparison; I haven’t had Nando’s enough to know anything. What I do know is that this recipe is freakin’ DELICIOUS!!!
What I want to focus on though, is how much you’ve taught me about potatoes. I primarily use red potatoes. I don’t know why. I do find that sometimes they are waxy-ish. Sometimes the recipe (random recipe) is a struggle when I use reds. Since reading, following, & enjoying your recipes I have realized not all potatoes are the same. In fact they’re VASTLY different. I realize now that assuming all potatoes are the same is akin to thinking all berries are the same. I don’t know when or why I believed russets were bad & reds were the best. I recently found “strawberry blonde” potatoes. It’s like a whole new world. You’re making me expand my horizons! Between this and orzo, I’m having so much FUN!
Thank you again, the wedges were amazing. This whole recipe is so simple & incredibly rewarding.
Homemade is BEST, I think it’s so great that you don’t eat out much!! I’m so glad you enjoyed this, thanks Josie! And you know, the only reason I know the basics of different types of potatoes is because I LOVE them so much and it used to drive me up the wall when my potatoes wouldn’t come out crispy or fluffy or whatever it was supposed to be!!! 🙂
Hi Nagi
Can I use chicken breasts in this and if so, how long to cook them for?
Thanks & loving your site.
Hi Sue! Yup, breast is fine too. Slice them in half horizontally to make them thinner then cook for the same time per recipe!
I have used bone in chicken pieces. Can you cook these in the oven too?
Love, love , love your recipes and my family are happy with all these new recipes we’re having x
Hi Jenny! So glad you’re enjoying my recipes, thank you! Yup, you sure can make these in the oven. 180C/350F for around 40 minutes, until they’re beautiful dark brown!
Hi there, I hope you don’t mind but I’d love to share this recipe on my blog (with full credit to you and the link to your website). I made these burgers and they were just DELISH!
Of course!! I’m so glad you enjoyed them!