Spicy Pepper Chicken (Nando’s Chicken)

(GF)

I love a good condiment. This recipe not only creates a wonderful chicken marinade, but also a super flavorful hot sauce that goes perfect on chicken, vegetables, and just about anything else.

Yield: 4 Servings + Extra Hot Sauce

Spicy Pepper Chicken (Nando’s Chicken)

Prep time: 3 HourCook time: 35 MinTotal time: 3 H & 35 M

Ingredients

For the Marinade
  • 1 Red Onion, chopped
  • 4 Cloves of Garlic
  • 1 Jar of Roasted Red Peppers, drained
  • 2 Red Bell Peppers, chopped
  • 1-3 Jalapeños, chopped (depending on how spicy you want it)
  • 2 cups of Cilantro (leaves and stems)
  • 1 TB Dijon
  • 2 Limes, juiced and zested
  • 1 tsp Paprika
  • 1 tsp Red Pepper Flakes (optional)
  • 1/2 cup of Olive Oil
For the Chicken and Hot Sauce
  • 8 Chicken Thighs, Bone-in (or any other cut of chicken you prefer)
  • 2 Limes
  • Salt

Instructions

  1. Bring a pan to medium low heat with some olive oil.
  2. Sweat down the red onion for a couple minutes until it has softened.
  3. Combine the red onion and all of the marinade ingredients, other than the olive oil, to a blender.
  4. Blend ingredients together and then slowly drizzle in olive oil.
  5. Add chicken to a large container and pour enough marinade over to generously coat the chicken.
  6. Cover and marinate in the fridge for at least 2 hours to overnight.
  7. Season the leftover marinade with salt to taste and extra limes - this is now your hot sauce for the chicken.
  8. Once the chicken has marinated, preheat your oven to 425F (450F if you have a weaker oven)
  9. Season the chicken with salt and place on a tin foil lined baking sheet.
  10. Roast the chicken until it has reached an internal temperature of 165F. (about 30 minutes for bone-in chicken thighs)
  11. If your chicken doesn't have crispy skin at this point, turn on the broiler and carefully broil the chicken until crispy.
  12. Serve chicken with the hot sauce (this goes great with some rice and beans!)

Notes:

This recipe makes a lot of marinade/hot sauce. It lasts a while in the fridge, and goes great on vegetables, fish, etc. but feel free to cut the recipe in half if you don't want extra.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 94,000 food lovers from around the world!

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