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Creamy Extra Hot Nandos Style Chicken That Brings the Heat Home
Extra Hot Nandos Style Chicken in peri-peri sauce and fresh cream for an easy spicy dinner.
Why You’ll Love and Enjoy Extra Hot Nandos Style Chicken
- It’s fiery, creamy, and full of bold peri-peri flavour without any complicated steps.
- The sauce caramelizes just enough while remaining rich and spoon-worthy.
Creamy Peri-peri Chicken with Garlic and Chili is spicy, rich, and oven-baked until juicy with a bold peri-peri kick.
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Extra Hot Nandos Style Chicken
- Prep Time: 10 minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour
- Yield: 4 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy
Description
This creamy, fiery Nando’s-style chicken is one of those dinners that smells so good you keep opening the oven just to check on it. It’s bold, a little messy, and exactly how spicy comfort food
Ingredients
- 1 whole chicken, butterflied or chicken portions or breast fillets
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp crushed garlic and chilli paste
- 2 tsp crushed chili flakes, more if you like real heat
- 2 tbsp oil
- 250 ml fresh cream
- 1 bottle 125 g Nandos extra hot peri-peri sauce or hot sauce of your choice
- Red jalapeño chillies, sliced, optional
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 200°C and place a rack in the middle.
- Line a roasting pan with foil to save yourself some scrubbing later.
- Place the 1 whole butterflied chicken in the pan and rub it all over with 2 tsp salt, 2 tsp black pepper, 2 tsp crushed garlic and chili paste, and 2 tsp crushed chili flakes.
- Drizzle over the 2 tbsp oil and really get it into every nook.
- If you’ve got 30 mins to spare, let the chicken sit and soak it all up. If not, carry on, it’ll still be great.
- Slide the chicken into the oven and grill for 30 mins, skin side up, until it’s starting to brown and about halfway cooked.
- Carefully discard the rendered oil from the pan, or reserve it for roasting potatoes later because that stuff is gold.
- In a bowl, mix 250 ml fresh cream with 1 bottle of 125 g Nandos extra hot peri-peri sauce until smooth.
- Pour the sauce evenly over the chicken, making sure it pools a little underneath, too.
- Return the chicken to the oven and grill for another 15 to 20 mins, until the sauce is bubbling and the chicken is cooked through.
- You’re looking for juicy meat and an internal temp of about 75°C in the thickest part.
- Let the chicken rest for 5 minutes, then garnish with sliced red jalapeño chillies if you dare and a sprinkle of chopped parsley.
- Slice and serve while it’s still saucy and unapologetically spicy.
Notes
Created, prepared, tried, and tested Gail
Oven Grilled Chicken with Nandos Extra Hot Sauce brings heat, creaminess, and big flavour straight from the oven.
Extra Hot Nandos Style Chicken is made for anyone who loves bold flavour without complicated steps. The creamy peri-peri sauce coats the chicken perfectly, delivering heat, comfort, and a satisfying finish that makes this recipe hard to forget and easy to crave again.
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