As a reminder, you'll need:
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 12 boneless chicken thighs, skin on
To serve Your favourite Nando’s PERi-PERi sauce
Put the chicken thighs in a bowl and rub all over with the sauce. Cover the bowl with clingfilm and put in the fridge for at least 1 hour to marinate, preferably overnight.
Heat the oven to 180c (standard setting, not fan) or gas mark 4.
Transfer the chicken thighs to a roasting tray skin side up. Cook for approx 20 mins, or until the chicken is just cooked.
Heat up a grill pan on the stove.
When it’s smoking hot, put the 4-6 thighs skin side down in the grill pan.
Leave the thighs without moving them to recreate Nando’s unique grill marks.
Turn thighs over once the skin has the grill marks and grill for another 1-2min.
Turn the oven down to 100c (under gas mark 1) and keep the grilled thighs warm whilst repeating with remaining thighs.
Brush over your chosen Nando’s sauce and serve.