Recreate Nando's style, mouth-tingling Peri-Peri chicken drumsticks at home thanks to this recipe.
It’s really easy to make it at home and you can vary the heat according to how hot you like your food. This recipe gives a medium heat so up the chilies if you want to feel the burn or reduce them and remove the seeds if you just want a gentle glow of warmth. Use drumsticks, wings, thighs, breasts, or even a whole chicken, whatever takes your fancy. A fiery buffet food or BBQ favorite your guests will love.
Ingredients
- 2-3 red chilies, deseeded if you prefer
- 1 garlic clove, peeled
- 1tsp sweet smoked paprika
- 5tbsp olive oil
- 1tbsp red wine vinegar
- 1 lemon
- 1kg chicken drumsticks
WEIGHT CONVERTER
Method
- Put the chillies, garlic, paprika, oil, vinegar, the juice of 1⁄2 lemon and some salt and pepper in a blender, or small food processor, and blend to make a loose paste. Cut the remaining lemon half into small wedges.
- Put the chicken drumsticks in a non-metallic dish and coat in the chilli paste. Cut a few slashes across the chicken if you want the flavour to penetrate more. Leave to marinate in the fridge from 10 mins to 2 hrs.
- Heat the oven to 170C Fan/Gas 5. Transfer the chicken to a foil-lined baking tin and cook for 35- 40 mins, until completely cooked through. Serve with potato wedges, green salad mayo and lemon wedges.
Top tips for making peri peri chicken drumsticks
Coat the chicken generously in the chilli mixture and leave to marinade for the flavour to penetrate, it doesn’t have to be for long, even 10 mins will help. Large prawns are also delicious brushed with this spicy mixture before grilling or pan-frying. Why not try this peri-peri marinade with steak or pork chops?
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