Dinner

Nando’s Peri Peri Chicken Burgers Recipe

ByEthan Lark March 27, 2026March 27, 2026

Introduction

These Nando’s Peri Peri Chicken Burgers bring a fiery, tangy twist to your classic chicken sandwich. Marinated in a vibrant peri peri sauce and topped with creamy Perinaise, they offer a perfect balance of spice and flavor that’s sure to impress. Ideal for a flavorful weeknight meal or casual gathering.

A close-up of a grilled chicken sandwich held by a woman's hands shows a soft, golden brown bun with a slightly shiny top as the top layer. The next layer is a creamy, light pink sauce with black pepper specks, partially coating a thick, charred, and juicy grilled chicken breast in the middle. Below the chicken is a layer of fresh, green leafy lettuce and two slices of bright red tomato. The bottom layer is the lightly toasted bottom bun, slightly soaked by the sauce. The sandwich is held over a white marbled surface with blurred background items including another bun and a jar of red sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 – 3 birds eye red chilies (1 is very mild, 3 is mildly spicy)
1 medium red capsicum / bell pepper, roughly cut into 1.5cm pieces
5 garlic cloves, peeled, whole
3 tbsp vegetable or canola oil (or other plain flavored oil)
4 tbsp malt vinegar
2 tbsp smoked paprika (substitute regular or sweet paprika)
1 tbsp dried oregano
2 tsp onion powder (substitute garlic powder)
1 1/2 tsp white sugar
1 1/2 tsp cooking salt / kosher salt
3 drops red food colouring (optional)
3 tbsp Peri Peri Sauce (prepared from above ingredients)
1/2 cup whole egg mayonnaise (or other mayonnaise)
1/4 cup sour cream (or yogurt)
2 tbsp olive oil
4 chicken breasts or chicken thigh fillets, skinless boneless (each large enough for a burger)
4 soft rolls, split and lightly toasted if desired
2 tomatoes, sliced
Lettuce of choice

Instructions

Step 1: Prepare the chicken breasts by pounding them to an even thickness of about 1 cm (0.4″). Use a meat mallet or rolling pin, covering the chicken with a plastic bag or freezer paper. Trim each piece slightly larger than the buns to allow for cooking shrinkage.
Step 2: Make the Peri Peri sauce by combining the chili, bell pepper, garlic, oil, malt vinegar, smoked paprika, oregano, onion powder, sugar, salt, and food colouring (if using) in a jug. Blend with a stick blender or other appliance until smooth.
Step 3: Marinate the chicken by pouring half a cup of the sauce into a bowl or ziplock bag. Add the chicken, turning to coat evenly. Refrigerate for at least 3 hours, preferably up to 24 hours for more flavor.
Step 4: Prepare the Perinaise by mixing mayonnaise, sour cream, and 3 tablespoons of the peri peri sauce together until smooth. Set aside.
Step 5: Heat one tablespoon of olive oil in a frying pan over medium to medium-high heat, or brush a BBQ grill with oil and preheat. Cook the chicken breasts for about 3 minutes on each side (thighs for 4 minutes), adjusting heat as needed to avoid excessive charring.
Step 6: Remove the cooked chicken onto a plate, loosely cover with foil, and let rest for 5 minutes. Meanwhile, toast the rolls if desired.
Step 7: Assemble the burgers by spreading the base of each roll with Perinaise. Layer lettuce, tomato, and chicken, then top with more Perinaise and extra peri peri sauce if you like. Cover with the top half of the roll and serve immediately.

Tips & Variations

Adjust the number of birds eye chilies to control the heat level of the sauce according to your preference.
For a smoky twist, grill the chicken over charcoal or wood fire for authentic flavor.
Use Greek yogurt instead of sour cream in the Perinaise for a tangier taste and lighter texture.
To make this recipe gluten-free, substitute soft rolls with gluten-free buns or lettuce wraps.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the Peri Peri sauce and Perinaise separately in sealed containers in the fridge for up to one week. Reheat chicken gently in a pan or oven to avoid drying out, then assemble fresh burgers before serving.