Our family thoroughly enjoys the flavours and spiciness of Nandos. Aside from Mexican, it would have to be one of our favourite takeout foods. A few weeks back I posted my recipe for Nandos Style Spicy Rice, which I hope you’ve tried and loved. So to complete this meal, I now have my version of their spicy chicken marinade.
There’s been quite a bit experimenting with this recipe, trying to balance the flavours, as I didn’t want any one flavour to dominate too much. You can taste all the different flavours in this marinade too, like the garlic and the tomatoes. It also has a lovely subtle citrus undertone and of course has the flavour, and heat, from the chillies. Now, we like our chicken spicy, so I use 3 Bird’s Eye chillies. However, if you like it milder, just reduce this amount to suit your own personal taste.
I hope you enjoy this spicy chicken as much as my family does.
1 kg (2:3.3 ounces) chicken tenderloins
80ml (⅓ cup) tomato paste
5 tablespoons (75ml) water
2 tablespoons (30ml) light olive oil (I use this brand)
2 teaspoons (10ml) lemon juice
2 teaspoons (10ml) molasses
1 teaspoon (5ml) white vinegar
1 teaspoon (5ml) dark muscovado sugar, or dark brown sugar
1 teaspoon (5ml) salt
½ teaspoon (2.5ml) finely grated lemon zest
2 medium cloves of garlic
3 birds eye chillies, deseeded or to taste
Add all the ingredients to a large, cylinder shaped, container and use an immersion blender to blend all the ingredients together.
Place the chicken into a large zip-lock and then pour in the marinade. Zip up the bag and then gently massage the marinade all through the chicken.
Place the bag in the refrigerator and marinate the chicken for a minimum of 10 hours or overnight.
Remove the chicken from the refrigerator about 30 minutes before cooking. Cook the chicken over a medium heat for 3-4 minutes on each side. Then place on a tray and keep it in a warm oven while you continue cooking the rest of the chicken.