<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by butterflying your chicken if not already done. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a sharp knife, cut along both sides of the backbone to remove it completely. Flip the chicken over and press down firmly on the breastbone until you hear it crack and the chicken lies flat. This technique ensures even cooking and that authentic Nando's presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the olive oil, lemon juice, and white wine vinegar. Whisk these together until well combined. Add the minced garlic, sweet paprika, smoked paprika, dried oregano, cayenne pepper, ground cumin, onion powder, salt, black pepper, crushed bay leaf, brown sugar, and chopped red chilli. Mix thoroughly for about 2 minutes until you have a vibrant, aromatic marinade that captures that distinctive Nando's flavour profile.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the butterflied chicken in a large dish or resealable plastic bag. Pour the marinade over the chicken, ensuring every part is thoroughly coated. Massage the marinade into the meat, paying special attention to getting it under the skin where possible. Cover and refrigerate for at least 4 hours, though overnight marination (8-24 hours) will give you the most authentic, deeply flavoured result that Nando's is famous for.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout. Preheat your grill to medium-high heat, or if using an oven, preheat to 200°C. If you have a griddle pan, this works wonderfully too and gives those attractive grill marks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the chicken skin-side down on the grill or in your heated griddle pan. Cook for 15-20 minutes without moving it, allowing the skin to become golden and crispy. You'll hear that satisfying sizzle that tells you it's cooking properly. The skin should develop those characteristic char marks that give Nando's chicken its distinctive appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully flip the chicken using tongs, being gentle to avoid tearing the now-crispy skin. Cook for another 15-20 minutes, or until the internal temperature reaches 75°C when measured with a meat thermometer at the thickest part of the thigh. The juices should run clear when pierced with a knife, and the meat should feel firm to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once cooked through, remove the chicken from the heat and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavourful. During this time, you can warm your serving plates and prepare any sides.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the chicken to a cutting board and slice into portions using a sharp knife. Arrange on serving plates and drizzle with any remaining marinade or pan juices. Serve immediately with your favourite sides like chips, coleslaw, or a fresh salad for that complete Nando's experience at home.</li></ol>