<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your marinade. In a large mixing bowl, combine 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Whisk these ingredients together until you have a fragrant, well-combined spice paste. This is the foundation of that distinctive Nando's flavour we're recreating.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Take your chicken breasts and, using a sharp knife, carefully slice each breast horizontally to create two thinner pieces - this technique is called butterflying. This ensures the chicken cooks evenly and absorbs the marinade better. If the pieces are still quite thick, gently pound them with a meat mallet or rolling pin until they're about 1.5cm thick throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the chicken pieces to your spice mixture and massage the marinade into every surface of the meat. Make sure each piece is completely coated - this is crucial for authentic flavour. Cover the bowl with cling film and refrigerate for at least 30 minutes, though 2-4 hours will give you even better results. The longer you leave it, the more the spices will penetrate the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> While the chicken is marinating, prepare your peri-peri sauce. In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and chopped red chilli, cooking for about 1 minute until fragrant - be careful not to burn the garlic as it will turn bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the tomato paste to the pan and cook for another minute, stirring constantly. The tomato paste should darken slightly and become aromatic. Now add the white wine vinegar, brown sugar, and 60ml of water. Bring this mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavours meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Remove the sauce from heat and stir in the lemon juice and butter. The butter will give your sauce that glossy, restaurant-quality finish. Taste and adjust seasoning - add more cayenne for heat, more brown sugar for sweetness, or more lemon juice for tang. Set this aside and keep warm.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Heat a large non-stick frying pan or griddle pan over medium-high heat. You want it hot enough that the chicken sizzles when it hits the pan, but not so hot that the spices burn. Remove the chicken from the marinade, letting any excess drip off.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Cook the chicken pieces for 6-8 minutes on the first side without moving them - this creates that beautiful caramelised crust that's so characteristic of grilled chicken. You'll know it's ready to flip when the edges start to turn white and the bottom releases easily from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Flip the chicken and cook for another 5-7 minutes on the other side. The internal temperature should reach 74°C when checked with a meat thermometer. In the last 2 minutes of cooking, brush the tops generously with your prepared peri-peri sauce, allowing it to caramelise slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Remove the chicken from the pan and let it rest for 3-4 minutes - this allows the juices to redistribute throughout the meat. Brush with more peri-peri sauce and garnish with freshly chopped parsley. Serve immediately with extra sauce on the side, alongside chips and coleslaw for the full Nando's experience.</li></ol>