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Marinade Recipe
Learn how to make authentic Nando's marinade recipe at home! This quick and easy Portuguese chicken marinade recipe delivers restaurant-quality flavor. Perfect for grilling, this spicy marinade recipe creates tender, juicy chicken every time.
Prep
Cook
Serve
Kcal
- 4 red bird's eye chillies (or 2 tsp chilli flakes)
- 2 red bell peppers
- 4 garlic cloves
- 1 medium onion
- 60ml lemon juice
- 30ml white wine vinegar
- 2 tbsp tomato paste
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp brown sugar
- 60ml olive oil
- 2 bay leaves
Step 1
Begin by preparing your vegetables. Roughly chop the red bell peppers, removing all seeds and white pith. Peel and roughly chop the onion into quarters. Peel the garlic cloves and keep them whole for now. If using fresh chillies, remove the stems but keep the seeds for maximum heat - though you can remove them if you prefer a milder marinade.Step 2
Heat a large dry frying pan over medium-high heat. Add the chopped red peppers and cook for 8-10 minutes, turning occasionally, until the skin starts to char and blister. The peppers should be softened and have lovely caramelised edges. Remove from heat and allow to cool slightly.Step 3
In the same pan, add the onion quarters and garlic cloves. Cook for 5-6 minutes until the onion starts to soften and both vegetables have some light charring. This adds a wonderful smoky depth to your marinade base.Step 4
Transfer all the cooked vegetables to a food processor or high-powered blender. Add the chillies, lemon juice, white wine vinegar, and tomato paste. Pulse a few times to break everything down into rough chunks.Step 5
Add the sweet paprika, smoked paprika, ground cumin, dried oregano, salt, black pepper, and brown sugar to the processor. Pour in the olive oil and add the bay leaves. Now blend everything together for 2-3 minutes until you achieve a smooth, vibrant red paste. The consistency should be thick but spreadable - add an extra tablespoon of olive oil if needed.Step 6
Taste your marinade and adjust the seasoning as needed. If you want more heat, add another chilli or pinch of chilli flakes. For more sweetness, add another teaspoon of brown sugar. For extra tang, squeeze in a bit more lemon juice. The flavour should be well-balanced with heat, sweetness, and acidity all present.Step 7
Transfer the marinade to a clean jar or airtight container. This peri-peri style marinade will keep in the refrigerator for up to one week. Use it to marinate chicken for at least 2 hours or overnight, or brush it onto vegetables, prawns, or any protein of your choice before grilling or roasting.
What ingredients are used in Peri-Peri Marinade from Nando's?
Key ingredients include red bird's eye chillies, red bell peppers, garlic, onion, lemon juice, white wine vinegar, tomato paste, sweet and smoked paprika, cumin, oregano, brown sugar, olive oil, and bay leaves for authentic flavour.
How to cook Peri-Peri Marinade from Nando's at home?
Learn how to cook Peri-Peri Marinade from Nando's by charring red peppers and onions in a dry pan, then blending with chillies, spices, lemon juice, vinegar, and olive oil until smooth. The homemade marinade captures the restaurant's signature spicy, tangy flavour perfectly.
How long should you marinate chicken in peri-peri sauce?
For best results, marinate chicken in peri-peri sauce for at least 2 hours, though overnight marination delivers deeper flavour penetration. The acidic components help tenderise the meat while infusing the signature spicy taste.
What makes authentic peri-peri marinade so spicy and flavourful?
The heat comes from bird's eye chillies combined with smoky charred peppers, whilst depth develops from smoked paprika, cumin, and oregano. The balance of lemon juice, vinegar, and brown sugar creates the signature tangy-sweet profile.
Can you use peri-peri marinade on other proteins besides chicken?
Absolutely! This versatile marinade works brilliantly on prawns, fish, beef, lamb, or vegetables. The acidic base tenderises proteins whilst the spice blend complements various grilled or roasted dishes beyond traditional chicken.