Nando’s Peri Peri takes you on a quick trip to South Africa. Yes. This is the stuff that spices up our Capital. Visit a Nando’s Restaurant.

By on May 4, 2017
Nando's Peri Peri will lift that chicken right up to heaven for you with this spicy South African sauce

Nando’s Chicken Peri Peri

Peri Peri Sauce is a spicy sauce used for seasoning or marination. It originated in South Africa. The sauce consists of bell pepper, Red bird eye chili, paprika, herbs including oregano and basil , lime juice and vinegar. This seasoning is great to kick up a roast chicken, or a rotisserie bird.

Nando’s sells a wonderful bottled version that, at the simplest can simply be dumped on a roasting chicken, marinate, covered in the refrigerator overnight
, then, roast the bird in an open pan for about 90 minutes, or until the internal temperature reaches 160° F. That is a bird to write home about. We love it.
Then you can branch out from there to more fancy versions. But for me, the dump,marinate, roast routine gives outstanding results and becomes for me a GO-TO

Check out Nando’s Peri Peri HERE: for more great ideas than you can even imagine.

Actually, I confess, after one bottle, I’m addicted to the stuff. And the au jus that rests under that roast chicken is heaven, hot or cold. Go get it. You won‘t be sorry.

To learn more about the Peri Peri brand check this out:
and ps: there are a growing number of Nando joints in the US beginning in the Washington DC neighborhood. Now that’s how I like to spice up our Capital.

Plus these heavenly sauces can be found at Walmart, Shop n Kart, and fine grocers coast to coast.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”