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Chicken Thighs Recipe
Learn how to make Nando's famous peri-peri chicken thighs recipe at home! This quick and easy recipe shows you how to cook restaurant-style spicy chicken with crispy skin. Perfect weeknight dinner recipe ready in under an hour.
Prep
Cook
Serve
Kcal
- 8 bone-in chicken thighs (skin-on, about 1.2kg total)
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 3 cloves garlic (minced)
- 1 bay leaf
- 60ml chicken stock
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Step 1
Remove the chicken thighs from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat each thigh completely dry with kitchen paper - this is crucial for achieving crispy skin. Preheat your oven to 200°C (180°C fan).Step 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Mix thoroughly to create your spice blend - this is the secret to that distinctive Nando's flavour.Step 3
Place the chicken thighs in a large mixing bowl and drizzle with olive oil. Rub the oil all over the thighs, ensuring every surface is coated. Sprinkle the spice mixture over the chicken and massage it into the meat, getting under the skin where possible. Add the minced garlic and lemon juice, then mix everything together thoroughly. Let this marinate for at least 15 minutes, though 2 hours in the refrigerator would be ideal.Step 4
Heat a large oven-safe skillet or cast iron pan over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Don't overcrowd them - work in batches if necessary. Sear for 4-5 minutes without moving them, until the skin is golden brown and crispy. You should hear a lovely sizzling sound throughout.Step 5
Flip the chicken thighs over and sear the other side for 3-4 minutes. The meat should have a beautiful golden colour. Add the bay leaf to the pan and pour the chicken stock around (not over) the thighs. The stock will create steam and help keep the meat moist during roasting.Step 6
Transfer the entire skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 75°C when measured at the thickest part of the thigh. The juices should run clear when the meat is pierced with a knife, and the skin should be deeply golden and crispy.Step 7
Remove from the oven and let the chicken rest for 5 minutes - this allows the juices to redistribute throughout the meat, ensuring maximum tenderness. Remove the bay leaf and discard. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side for that extra zesty kick that makes this dish sing.
What ingredients are used in Peri-Peri Chicken from Nando's?
Key ingredients include bone-in chicken thighs, smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne pepper, olive oil, lemon juice, fresh garlic, and chicken stock for that authentic Nando's flavour.
How to cook Peri-Peri Chicken from Nando's at home?
Learn how to cook Peri-Peri Chicken from Nando's by marinating chicken thighs in spices and lemon juice, searing skin-side down for crispy skin, then roasting in the oven at 200°C for 25-30 minutes until the internal temperature reaches 75°C.
What's the best way to get crispy skin on peri-peri chicken thighs?
Pat chicken completely dry with kitchen paper, bring to room temperature, coat with oil, then sear skin-side down in a hot pan for 4-5 minutes without moving. This creates that perfect golden, crispy skin.
How long should you marinate chicken thighs for maximum flavour?
Marinate for at least 15 minutes, though 2 hours in the refrigerator is ideal. This allows the spice blend of paprika, cumin, garlic, and herbs to penetrate the meat for deeper, more authentic flavours.
What internal temperature should chicken thighs reach when properly cooked?
Chicken thighs should reach an internal temperature of 75°C at the thickest part. The juices should run clear when pierced, ensuring the meat is safely cooked whilst remaining tender and juicy.