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!
Nagi, do you know how much I miss Nando´s here in Spain?? Every time I go to South Africa to visit, I consume more than my fair share of Nando´s burgers. Thanks for this awesome recipe!! Your photos, like always, are stunning too!!
I knew you were a lady of class and taste Jolene 🙂 N x
Hi there and congrats on the fame!
Looks a great collection of recipes… I look forward to each of your posts, they are always so tasty!
Question though… I can’t get malt vinegar here in Crete: what would be my best substitute please?
Fame – no!! 🙂 Not even close! Thank you so much for your lovely message! Any plain brown vinegar (i.e. not a sweetened one and not a thick syrupy one) is a suitable substitute for the malt vinegar except not balsamic because the flavour is too strong. Thanks for the question, I will update the recipe! PS Crete? How cool! 🙂
awesome stuff. i have been telling so many people about your site… everyone who looks at it is suitably impressed with the wonderful, simple, easy to make meals that taste out of this world. keep up the great work
Wow Michael, that’s such a high praise! Thank you so much for your lovely message, and for telling other people about my site! 😉 N x
You are on a tear! What great news and so well deserved. You have so many people that love you-and your recipes! What a great and exciting spot to be in. Can’t wait to see what comes next!
Oh wow Abbe, thank you so much for your lovely message!! It is pretty exciting 🙂 I can’t wait to get home so I can see the magazine myself!! N x
Eeeekkk! Congrats Nagi! That’s such wonderful news. Your photos are KILLER. I don’t think I can get my hands on the magazine here in Canada, but you should bring a copy (or five) to LA so we can all oooo and ahhh over the photos in person! Also, we have Nando’s up north here and I love it! I remember eating their chicken “back in the day”, and surprisingly they actually have a fair bit of vegetarian items on the menu too!
Thank you Brianne!!! Oooh, I didn’t know you have Nando’s in Canada? No way!!! Well, I shouldn’t be surprised. Canada has great taste! 😉 N x
Congrats, Nagi! This is super awesome news!
I can’t believe now I can make Nando’s burger at my own home! 🙂 I’m gonna check the magazine out!
Awww, thanks Sue!!! I do hope you try this Peri Peri sauce, it’s pretty darn yum if I do say so myself!! N x
Impressive!!! Congrats!!! WELL DONE!!! I’m proud for you!!!
Thank you SO MUCH Dina!! 🙂 N x
Oh my gosh, Nagi, I actually teared up reading this. Your excitement and enthusiasm is positively jumping off the page! You work so darn hard and are so generous with your time and advice – this is your time, friend! Savour, relish, rejoice in every single minute of your success! Hell, I’m so proud of you 🙂
Your dishes are stunning and the photography is mesmerizing. I’m studying every single inch of it, lol. I did a recipe for Nando’s piri piri chicken that I love and it’s time to reshoot it!
I’m doing the happy dance for you, girl! Congratulations!
OMG!!! Congratulations, Nagi!!!!! You did a stunning job with that magazine spread (no surprise there). I’m soooo excited for you – it’s a blast to watch you sparkle in everything you do.
And these burgers – yum yum yum!!! I’m ready for some food that isn’t French and these are making my mouth water. xoxo
Oh Marissa, I never thought I’d say this but I’m actually looking forward to having non-Mexican food next week! I am still savouring every single bite, but I am definitely the sort who needs diversity! I even ordered FRIES last night (gasp, shock horror!!) 😉 Thank you so much for your kind words and all your support Marissa! I can’t wait to meet you next week! N x
Super excited for you!!!
Thanks so much Erin!! I’m pretty chuffed at the thought of my recipes (and face !!) in a magazine!!! N x
I forgot to ask: is capsicum what we call bell pepper? And is there a substitute for malt vinegar? Don’t knwo if I’ve seen it in the US, though I must admit I’ve never looked for it! I make roasted potatoes and potato wedges similar to this often, varying the spices I use. Yum!
AHH!!!!! Omg Nagi, I’m seriously jumping up and down for you! This is fantastic news – congratulations! Honestly, this could not have happened to a nicer and more deserving person! Wow! I honestly have excited jitters for you! Oh I can’t wait to give you a big hug!
Ok… calming down. So when I was living in DC, there was a Nando’s nearby. It’s the only one I’ve ever seen, and I’m not sure why it hasn’t taken off yet! The food there is fantastic! I love their piri piri chicken – in fact it’s been on my to-do list. But before I get to that, I must try this! This needs to be happening in my kitchen asap.
I know!!! I don’t understand why America isn’t Nando’s mad yet!!! It’s right up there with in ‘n out for me 🙂 Seriously, I think it’s that good!! Thanks so much for being so excited for me Kathleen! I have to admit, I’m pretty chuffed at the thought of the magazine on sale right now in Aus with my recipes in it!!! 😉 N x
Awesome news Nagi, I will get the mag when it comes out. Love Nandos….. I work around the corner from one and half it as a treat every couple of months.
Thank you so much for your lovely message Vicky!!! So glad you agree about the Nando’s thing 😉 I can’t believe it isn’t huge in the US yet!!! 🙂 N x
Those burgers look fantastic, I haven’t had Nandos for ages. Congratulations on the feature, that is awesome!
Thanks so much Sara!! I hardly ever have Nando’s anymore now that I don’t work in the city 🙁 BUT honestly I don’t miss it at all, I promise this sauce is pretty darn close!! N x
CONGRATULATIONS!!! Super Food Ideas is one of my fav magazines, and is one I still continue to buy, even after I kicked my habit of buying ALL the magazines and never reading any of them (averaging $60 a week on magazines which never got read and ended up filling a huge wheelie bin – not something I want to go back to). I am definitely buying this issue of Super Food Ideas! Can I have it personally autographed? 🙂
Now that you’re even more famous, I’m sure you’ll be needing an Assistant. Pick me! Pick me!
J Daddy loves burgers and this will blow his mind! I’ll cook this next week!
BA HA HA! YES I’ll autograph it! OMG, please make these for J Daddy and tell me if he loves them! I hope he does, this really is my signature “get together” burger recipe, my friends love love LOVE these!! PS $60 a week on mags? NO! 😉 N x
Congratulations Nagi! I am SO excited for you and your photos are absolutely stunning and I want to make and eat all your recipes RIGHT NOW!! xoxox
Aww, thanks Jen! I still can’t believe it happened!!! N xx
So glad this is out in the open now! So proud of you and can’t wait to buy my copy!! Love this Nando’s copycat recipe too.
Thank you so much Amanda! Pretty darn excited, I must admit!! Can’t wait to get home and nab my own copy 🙂
Hi Nagi, congrats. Can you please tell me what are sebago potatoes? And why is it called the pink sauce?
Hi Sameera! I’m sorry, in my excitement I totally forgot to add proper recipe notes! I’ve added notes for alternative potatoes to use in other countries (are you in the US? If so, Sebago is perfect 🙂 ). And I call it pink sauce because mixing the Per Peri sauce into the sour cream / mayo makes it pink!! N x
WAY TO GO NAGI!!! SFI now added to this weeks shopping list.
Well done! Enjoy the rest of your trip and try to behave.
YAY! And “behave”? What is this strange word you write of? Never heard of it, don’t know what it means. 😉
No body works harder than you Nagi nor takes better photos. You are a powerhouse and a sharer and I couldn’t be happier for you. Wow what an amazing thing ! xxxx
Thanks Tania, you’re so sweet! N x