Nando's Espetada features tender, flame-grilled chicken marinated in their signature peri-peri sauce, skewered with colorful bell peppers and red onions, delivering a smoky, spicy, and vibrant flavor with a juicy texture.
Equipments
- Skewers (metal or wooden)
- Grill (charcoal or gas)
- Mixing bowl
- Tongs
- Knife
- Cutting board
- Basting brush
- Serving platter
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 1/4 cup peri-peri sauce
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 large red onion
Ensure the boneless, skinless chicken thighs are evenly coated with the peri-peri sauce to achieve the signature spicy and smoky flavor Nando's Espetada is known for. Use fresh bell peppers and a large red onion to add vibrant color and a crisp texture to your skewers. Smoked paprika and dried oregano are essential to replicate the authentic marinade's depth and aroma. When selecting your skewers, metal is preferable to prevent burning, but wooden skewers soaked in water work well too. Your copycat Nando's Espetada offers a perfectly balanced, juicy grilled chicken experience with the bright zest of peri-peri seasoning and fresh vegetables.
Instructions
- Soak wooden skewers in water for 30 minutes (if using).
- Cut chicken thighs into 1.5-inch pieces.
- Chop bell peppers and red onion into 1.5-inch chunks.
- Mince garlic cloves.
- In a mixing bowl, combine peri-peri sauce, olive oil, lemon juice, garlic, smoked paprika, dried oregano, salt, and black pepper.
- Add chicken pieces to marinade and toss to coat evenly.
- Cover and marinate chicken in refrigerator for at least 1 hour (or overnight).
- Preheat grill to medium-high heat.
- Thread marinated chicken, peppers, and onion alternately onto skewers.
- Lightly oil grill grates.
- Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and vegetables are charred.
- Baste with extra peri-peri sauce during grilling, if desired.
- Transfer skewers to serving platter.
- Serve hot.
Substitution
Nando's Espetada from the copycat menu recreates the iconic flame-grilled chicken skewers marinated in peri-peri sauce combined with colorful bell peppers and red onions. If peri-peri sauce is unavailable, you can substitute with a mixture of hot sauce, smoked paprika, and lemon juice to mimic the smoky, spicy flavor. Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning. Using boneless, skinless chicken thighs helps maintain juiciness, but chicken breasts can be used if you prefer leaner meat with a shorter cooking time. When grilling, turn skewers regularly and baste with leftover marinade to enhance flavor and moisture in your dish.
Tips
Make sure to soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Cutting chicken and vegetables into uniform 1.5-inch pieces ensures even cooking and a balanced bite. Marinate your chicken for a minimum of one hour, but overnight marinating enhances the peri-peri flavor significantly. When grilling, use tongs to turn the skewers gently, and baste with additional peri-peri sauce to keep the meat juicy and intensify the smoky, spicy taste.
Nutritions
Nando's Espetada is a protein-rich dish primarily made from boneless, skinless chicken thighs which provide essential amino acids needed for muscle repair and energy. The peri-peri sauce and smoked paprika add antioxidants and vitamins such as vitamin C from lemon juice and bell peppers, supporting immune function. Olive oil contributes heart-healthy monounsaturated fats, while garlic and oregano add anti-inflammatory compounds. Your meal includes a good balance of lean protein, healthy fats, and fiber from the vibrant vegetables, making it both nutritious and flavorful.
Storage
Store leftover Nando's Espetada in an airtight container in your refrigerator for up to 3 days to maintain its smoky, spicy flavor and juicy texture. Ensure the chicken and vegetables are fully cooled before refrigerating to preserve quality. Reheat gently on a grill or in an oven to retain the bold peri-peri marinade and avoid drying out the meat.
Variation or Alternatives
You can swap chicken thighs for chicken breasts if you prefer leaner meat though it may result in a less juicy texture. To enhance smoky flavor, consider using charcoal grill instead of gas and add a handful of soaked wood chips for extra aroma. For a tangier twist, substitute lemon juice with lime juice in the marinade. If you want to skip skewers, cook the marinated chicken and vegetables separately on the grill or in a grill pan, turning until charred and cooked through.
Allergies
Nando's Espetada contains common allergens such as garlic and bell peppers that may cause reactions in sensitive individuals. The peri-peri sauce often includes chili and spices, which can trigger allergies or intolerances in some people. You should check ingredient labels carefully and consult with a healthcare professional if you have known food allergies before consuming this dish.
Why this recipe?
Nando's Espetada is celebrated for its flame-grilled peri-peri chicken skewers marinated in a signature blend of African bird's eye chili and herbs, delivering a savory and mildly spicy flavor profile. The dish offers a perfect balance of tender, juicy meat with crispy edges that captivate taste buds, making it a favorite among fans of bold, flavorful grilled cuisine. Trying to recreate this at home allows you to customize spice levels and enjoy a nutritious, protein-rich meal that rivals the restaurant-quality experience. Your homemade version can capture the essence of Nando's unique marination and grilling technique, offering an authentic taste that satisfies cravings while enhancing cooking skills.