Butterfly Peri Peri Chicken

If you’ve been to England, I assume you know what Nandos is and you definitely know how addictive this semi-fast food chain is. In the three years that I went to school there, Nandos saved my life during my lonely train rides from Euston Station to Shrewsbury and Birmingham. Leaving England, Nandos was one of the things I missed most – seeing as only two states have it here in America. The day I found the Nandos peri peri sauce here in the stores was one of the most exciting days of my life.

We finished the bottle within the blink of an eye, but instead of stocking up, I decided to make my own and I am so glad I did.



Peri peri sauce is actually super easy to make and the thing about making these stuff at home is that you have control over the ingredients you use. For example, you might decide to cut off on how spicy or how salty you want it. I definitely did not hold up on how spicy, but I did cut off some salt in my recipe.


The peri peri sauce turned out so well, so I decided to make some butterfly chicken with it. The whole chicken was mostly gone in two days (actually one, seeing as I made it for dinner and it was almost done by our next dinner), with only three of us at home.

Looking forward to making some more and exploring more options with my homemade peri peri sauce. Next on my list is some jerk sauce, I will definitely let you guys know how that turns out too.


To see how I made this butterfly peri peri chicken, keep reading. Butterflying your chicken aka spatchcocking helps it cook faster and evenly all around. I particularly like this method because it is also pretty. When you spatchcock a chicken, you basically remove the sternum and backbone of the chicken so that it lays flat.


Peri Peri Sauce Recipe

2 bell peppers

1 red onion

15 thai chilli peppers

4 cloves garlic

2 whole lemons – juiced (plus zest)

1 tsp dried oregano

1tsp black pepper

Salt to taste

1 1/2 tsp smoked paprika

1/2 cup Red wine vinegar

2 bay leaves


1/2 cup extra virgin olive oil

1/4 cup lemon juice

zest of lemon

1/4 red wine vinegar


  1. In an oven, slightly roast bell pepper and onions.

2. Transfer roasted ingredients to a blender, add in chilli peppers, garlic, squeezed                   lemon juice, red wine vinegar, lemon zest, oregano, salt and pepper.

3. Puree until smooth.

4. Transfer blended ingredients into a clean pot, then add in bay leaves and slow cook            on medium heat for about 20 minutes.

Note: Alternatively, you can blend the bay leaves in (step 2 and 3).

5. Let the sauce cool. When cool, remove the bay leaves and transfer to blender again.

6. Add in all extra ingredients apart from olive oil and pulse for another few minutes            until smooth.

7.  Slowly add in olive oil while blender is running.


To make Peri Peri chicken

  1. Clean and season chicken as you wish (I seasoned with just salt and pepper)
  2. Brush peri peri sauce on chicken and leave to marinade (I left mine for 2 days)
  3. Grill over coal or in your oven
  4. Serve as desired


As usual, thank you for stopping by my blog. Please let me know how your trials turn out whenever you use my recipes.

Lots of Love,

Hadiza xoxo


2 Comments Add yours

  1. Thabo says:

    Being in South Africa, we have a Nandos every corner (eat your heart out 🙂 and I still can’t get enough of it. We also keep the sauce at home, but i must admit there is always something about home made sauce (no 2 are the same)

    Liked by 1 person

  2. wovenblends says:

    Ha! Well are you not lucky?
    I totally agree with you.


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