This quick and easy Nando’s peri peri style chicken is so simple – just one pot and … I love delicious, quick, and easy ways to make chicken.
- Make the sauce
Put the chillies, garlic, vinegar, lemon juice and sugar in a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.
- Prep the chicken
Use a small, sharp knife to poke 6-8 deep holes all over each chicken leg, piercing fairly deeply. Place in a dish.
- Seal in the flavour
Brush half the sauce over the chicken legs. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170°C, fan 150°C. Transfer the chicken legs to a roasting tin, leaving space between each, then roast for 40 mins.
- Add more sauce
Increase the oven to gas 7, 220°C, fan 200°C. Brush the remaining sauce all over the chicken with a pastry brush, then return to the oven and roast for a further 15 mins or until the chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.
Here’s all you need to make this delicious piri-piri roast chicken. Be sure to note down the ingredients or take a screenshot before heading to the shops.
- 3-4 red chillies (to taste), trimmed
- 3 garlic cloves
- 1½tbsp red wine vinegar
- 2 large lemons, 1 juiced, 1 cut into wedges to serve
- ½tsp caster or granulated sugar
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp olive oil
- 4 chicken legs