Chicken

1. Butterfly the 4 chicken fillets so they cook evenly.
2. Place each one between 2 sheets of wax paper and gently pound them to an even thickness.

Marinade

1. Add 1 large chopped red pepper, 2 red chili, 3 cloves garlic, 2 tbsp olive oil, 2 tbsp lemon juice, salt, black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp origanum, 3 tbsp Nandos garlic sauce, and 2 tbsp Nandos hot Peri-Peri sauce to a blender. Blitz until smooth.
2. Taste the marinade before adding the chicken and adjust salt if needed. If you want it milder, remove the seeds from the chili first.
3. Set aside about 1/3 cup of the marinade in a small bowl before adding the raw chicken. This keeps it safe for later use.
4. Place the 4 chicken fillets in the remaining marinade, coat well, cover, and refrigerate for at least 30 minutes, or even an hour if you can.

Crispy Potato Wedges

1. Preheat your oven to 400⁰F (200⁰C).
2. In a large bowl, toss the 4 large potato wedges with 1 tsp garlic and herb seasoning, salt, black pepper, a sprinkle of garlic powder, a sprinkle of paprika, aromat, and 1 tbsp olive oil. Mix well so every wedge is coated.
3. Spread them in a single layer on a lined baking tray. Don’t overcrowd them
4. Bake for 30 to 35 minutes, turning halfway through, until golden and crispy on the edges.

Grill the Chicken

1. Heat a skillet or grill pan over medium-high heat. Add a drizzle of olive oil if needed.
2. Cook the marinated chicken fillets for about 5 minutes per side, depending on thickness.
3. Let the chicken rest for 5 minutes before assembling so it stays juicy.

Creamy Peri-Peri Sauce

1. Take the reserved marinade you set aside earlier. Stir in 1 tsp Peri-Peri powder and 2 tbsp mayonnaise.
2. Microwave for about 1 to 2 minutes until heated through, stirring halfway. It just needs to be hot, not bubbling over.
3. Lightly toast the 4 sliced paninis if you like a bit of crunch.
4. Layer lettuce and sliced tomatoes on the bottom half. Place a grilled chicken fillet on top. Spoon some of the creamy Peri-Peri sauce over the chicken.
5. Close, press gently, and serve immediately with the crispy potato wedges on the side.
6. Expect a little sauce dripping down your fingers. That’s part of it.