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!
I finally was able to make this for dinner last night and loved it! So easy to put together and so delicious. I want to smother pink sauce on everything now.
YAY YAY YAY! I’m so glad you enjoyed it Nguyet! Isn’t the sauce ridiculously delicious?? N x
Hi Nagi, nando’s is really big over here in the UK, there’s a nando’s in every big shopping outlet!!! Me and the fam absolutely love it, so when I saw this recipe we were so excited, I’m planning 2 make it 1 day this week, but the question I have is, did you use skinless chicken thighs???
Hi Bobbie! Yes I used skinless thighs. Sorry, did I not specify in the recipe? I am obsessed with Nando’s! And I remember from my time in the UK that it’s big over there too!!
Boy, I wish you had amended your recipe shown here to say skinless. I have a half dozen boned, but skin-on thighs marinating in the fridge right now! Hope they turn out flavorful enough– we don’t have Nando’s restaurants here in the states (or at least in South Dakota near Mr. Rushmore) to use as a reference.
Don’t worry Mike! Skin on it will be just fine – actually, probably even more flavourful because you’ll get the extra juiciness from the skin! 🙂 Thank you for the tip, I will update the recipe now!
Very rarely buy magazines but bought this at Woolies as soon as I saw your post. Congratulations, really pleased for you. I can smell the chicken in my slow cooker now, my mouths watering thinking of the crispy chicken I’m about to have for dinner. Last night made the Pad See Ew for my kids. They totally loved it. Thanks for adding a few more recipes to my repertoire, so much taste for minimal effort. Great recipes to get my children helping me in the kitchen, hopefully will be able to pass the love of cooking onto them.
Dea – thank you so much for your lovely message! I’m so touched that you got the magazine to see my recipes, I really am. 🙂 Oooh, your kids are so lucky that you make such amazing food for them! I also love that they clearly have such an international palette. 🙂 Thank you again for taking the time not only to write in but to read my feature in the magazine!!! N x
Just finished perusing SFI. A great spread Nagi – food and photography brilliant. Well done!
Oh Ann! Thank you so much, I’m so flattered that you read it!!! I was so nervous for this first one, I never told the editor that I reshot of couple of them THREE TIMES until I was happy with it!! (No hard task mind you, I was happy to eat them! And the homeless guy I take food to was extremely happy too – he especially enjoyed the prawns with the green rice!!) <3 N x
Looks so good!! I have got to try it.
Hope you do!! 🙂
Congratulations Nagi! They definitely picked the right person for the Job. Your pictures are flawless ! They do stand out, most important they make you hungry.
P.S I always do a guessing game when I see your pictures… and get a chuckle out of it. Well deserved Girl!!!!!
Ba ha!! I wish I could say the same for yours – but I rarely get it right! Thank you for your kind words Imma. 🙂
This burger is mouth watering! Is it possible to make the dip dairy free? I’m going to make this recipe soon but I normally don’t use much diary. Thanks!
Hi there! Yes you certainly can! In fact, you can just use the marinade plain as the dip 🙂 No need to add the sour cream and mayo!
I am a Nandos FANATIC! I love the extra hot peri peri sauce. Omg omg omg.
I KNEW we were soul sisters!!! We have such similar tastes!! 🙂
I’ve never heard of Nandos until now, but this recipe is simply DE-lish! And WOW congratulations, what a wonderful, exciting, amazing and monumental achievement for you. An entire SPREAD of your recipes in a magazine. Kudos… I will hold that dream for myself as well. Everything manifests from that right? xoxo
Ke? No Nando’s in San Diego? Hmm. Maybe I should start a franchise there!! 😉
CONGRATULATIONS Nagi! I’m so happy for you! (And you can be proud and do some jiggy, those pages look gorgeous!)
It’s also my dream to be featured in my country’s food magazines one day 😉
This burger looks irresistibel, pinning it!
Thank you so much Stella!!! I’m still doing the jiggy, to be honest. 🙂 Still can’t believe this is happening!! 🙂 N x
Congrats Nagi! I’m so happy for you! Great recipes and photos as always!
Thank you so much Mira!! N xx
Congrats, Nagi!! This is exciting news and love this recipe, of course 🙂
Thank you so much Sabrina!! N x
I am SO happy for you Nagi!! Huge congratulations, you are awesome and so are your photos and recipes, so you totally deserve all the success in the world!
Awwww, Nagi … this couldn’t have happened to a more talented, and nicer, blogger. 100% deserved. 🙂
I remember that food magazine – I think I even bought it once while I was in Australia. I LOVE those sorts of food mags and get inspiration from them all the time. I also LOVE that one of MY blogger friends is now featured in one. Well done, you!!! 🙂
P.S. Love the look of all the recipes, but the Nando’s one looks particularly amazing!
Oh my god BIG congratulations Nagi! This is a huge achievement and I want to open a bottle of champagne now! You did a amazing job, they look like recipes that is developed by professional chef and the photos taken by a team!
By the way the burgers are gorgeous and burst with flavors. Will try out the recipe soon 🙂
THANK YOU MAGGIE! 🙂 I really appreciate your words of support! N x
Heck, I always come across as a dribbling fool when I’m NOT excited. Can’t imagine how I sound when I am. 🙂 Congrats! This is so deserved. Happy for you. And I’d be happy for me, too, if I made these — terrific dish.
HA HA! You crack me up John 🙂 Somehow I doubt that! Thank you for your kind words of support! 🙂 N x
Congratulations! That’s excellent you have been featured in a magazine, good work!! It looks yummy I will definitely try this recipe.
Check out my latest recipe: Chocolate Chilli Con Carne
Thank you Lucy! And yes I’ll pop over and check out your recipe! 🙂 I’m in Mexico right now, home of chocolate mole so Chocolate Chini Con Carne sounds right up my alley! 😉
HoooLeeeeeShizzzz I can imagine the happy foodie dance you did all over your house 🙂 I am so excited and happy for you. What a fab opportunity!!
*Snort* Happy foodie dance is the BEST description ever!! Thanks so much Bobbi! N x
Congratulations Nagi!!! I’m so happy for you, what an amazing accomplishment, you deserve every bit of that success. And this recipe and pictures, just incredible, you are so good at what you do!
You tickle my heart. We’d all be the same way, I’m sure. Well done and well deserved too. I think they’re luckier than you are – your work is the best.
I love Nando’s chicken burgers but I’ve not tried them at home. Now I must!
No more bottled Peri Peri Sauce! Homemade is the way to go! 🙂 N x