Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
Serves 3–4
Prep 15 minutes plus 1 hour marinating
Cook 45 minutes
INGREDIENTS
Piri Piri Chicken
- 5–6 bird’s-eye chillies (or fresh piri piri), stems removed
- 3 cloves garlic, crushed
- ½ small onion, roughly diced
- 2 dried bay leaves, crushed
- juice of 1 lemon
- 2 teaspoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 3–4 chicken Maryland supreme (skin on, about 350 g each)
Twice fried fries
- 5–6 brushed potatoes, washed and peeled
- 3 teaspoons salt (or to taste) vegetable oil, for frying
Dipping sauce
- 1–2 tablespoons reserved piri piri marinade (from step 1)
- ¾ –1 cup (225 g–300 g) mayonnaise (adjust depending on desired spiciness)
METHOD
- For the piri piri chicken, combine the chillies, garlic, onion and bay leaves in a blender or food processor. Blend until smooth but still slightly chunky. Add the lemon juice, oil, paprika, oregano, salt and pepper. Blend until smooth and well combined. Reserve 1–2 tablespoons of the chilli marinade for the dipping sauce.
- Pat the chicken dry with paper towels. Use the remaining chilli marinade to thoroughly coat the chicken, ensuring the sauce is rubbed all over and under the skin where possible. I would advise wearing gloves for this step because it can get pretty messy. Marinate the chicken in the fridge for at least 1 hour, or ideally overnight for the best flavour.
- To make the fries, cut the potatoes into 5 mm thick strips (like shoestring fries). Soak them in a large bowl of cold water for at least 30 minutes, but ideally for 1 hour. This helps remove excess starch and ensures fluffier, crispier fries.
- Preheat the oven to 220°C. Place the chicken skin side up on a rimmed baking tray lined with baking paper. Roast for 40–45 minutes, basting with the liquid in the tray every 15 minutes. The chicken is ready when the skin is golden brown and crispy, and the internal temperature reaches 75°C. Set chicken aside to rest for 5–10 minutes.
- Meanwhile, heat the oil in a deep-fryer or a large pot to 160°C. Drain the soaked fries and pat them completely dry with paper towels to avoid splattering. Cook the fries in batches for 4–5 minutes, or until they are cooked through but not yet crispy or golden. They should be soft but not browned. Use a large slotted spoon to remove the fries from the oil, and drain them on a baking tray lined with paper towel. Let them cool for about 10 minutes.
- Heat the oil to 190°C for the second fry. Cook the fries again in batches for 2–3 minutes, or until golden brown and crispy. Drain on a clean paper towel-lined tray. While the fries are still hot, season them with 3 teaspoons salt, or to taste.
- For the dipping sauce, in a small bowl, combine the reserved chilli marinade with the mayonnaise. Adjust the amount of mayonnaise depending on how spicy you want the sauce. Stir until well combined. Taste and adjust seasoning, adding more marinade if desired for extra heat.
TIP: Serve the piri piri chicken with a generous portion of the fries and a side of the creamy dipping sauce. You can also add a fresh side salad or some steamed vegetables to balance the heat and richness of the meal.
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