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Nando's style Peri-Peri Chicken (Mild)

Here's my Nando's style Peri-Peri chicken recipe that's gluten free, dairy free and low FODMAP!
Course Main Course
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 0 people

Ingredients

  • 1.4 kg chicken (skin on) your choice of cut, but ideally on the bone
  • 60 ml red wine vinegar
  • 3 tbsp garlic-infused olive oil if you're low FODMAP, make sure it has no bits of actual garlic in it
  • 2 tbsp lime or lemon juice
  • 2 tsp chilli puree double this if you're using dried chilli flakes
  • 2 tsp mixed herbs
  • 2 tsp smoked paprika
  • 1/4 tsp asafoetida (make sure it's gf) you can always use onion powder if you don't care about low FODMAP

Instructions

  • In a shallow dish (big enough to fit all of your chicken) add all the ingredients and mix until well combined. It should smell amazing!
  • Next, add your chicken and ensure that the mixture coats everything really well.
  • Place your shallow dish into the fridge (ideally clingfilm it or cover it first) and allow the chicken to marinade anywhere from 1-12 hours.  The longer, the better.
  • Take your chicken out of the fridge and place onto a clean baking tray. Spoon the marinade onto the chicken. Now you're ready to cook!
  • COOKING INFO FOR THE OVEN:
    The time this will take to cook will vary depending on what cut of chicken you're using. I'd recommend picking up a digital thermometer so you can be doubly sure it's cooked (internal temp of 75C). Here's a few cooking guidelines...
    - For a 1.4kg WHOLE chicken: 70-80 minutes at 190C/170C fan.
    - For a 1.4kg spatchcocked chicken: 40 minutes at 200C/180C fan THEN grill for 5-10 minutes to crisp up the skin.
    - For chicken thighs on the bone: 30-35 minutes at 200C/180C fan THEN grill for 5-10 minutes to crisp up the skin.
    - For small skin-on chicken breast: 20 minutes at 200C/180C fan.
    - For chicken wings: 30 minutes at 200C/180C fan
    - For chicken drumsticks: 30-35 minutes at 200C/180C fan.
  • COOKING INFO FOR BBQ'ING ONLY:
    Make sure you've spatchcocked your chicken BEFORE marinading (check the post above for a video on how to do this). After spatchcocking and marinading, fire up the BBQ on a medium heat. Place the spatchcocked chicken skin-side up in the middle of the grates - leave this for around 20-25 minutes with the lid closed. Flip it over and crisp up the skin for a further 10 minutes with the lid closed. Use a digital thermometer to make sure it's cooked - that's an internal temp of 75C for chicken.
  • Serve up with my spicy rice and enjoy!