This Nando’s style chicken sandwich is super spicy, stupidly saucy and absolutely loaded with flavour!
If you love spice, if you love chicken and most importantly if you love sandwiches, today is your lucky day. Follow me…
Peri Peri Chicken
We’re going to be grilling the chicken, so ideally you want to use chicken thighs. They’re fattier and take on high heat without drying out, much better than chicken breast does. You can use breast, you’ll just have to reduce the cooking time slightly. In all cases, you’ll want boneless skinless meat.
Pounding the chicken
You’ll want to pound the chicken before cooking. This ensures the chicken cooks through evenly. Pounding the chicken also helps tenderize the meat, meaning it comes out nice and soft once cooked!
Peri Peri Seasoning
We’re not making our own seasoning, this is a rough and ready sandwich and store-bought works perfectly! You’ll find Peri Peri seasoning in the spice section, or you can use the Nando’s rub (spice level to preference).
Process shots: lay cling film over chicken (photo 1), pound until even thickness (photos 2&3), add to dish (photo 4), add seasoning and olive oil (photo 5), use tongs to combine (photo 6).
Grilled Peri Peri Chicken
Cooking the chicken in either a griddle pan or on the grill is important to build up some nice char marks. This touch of char will add a smokiness to the chicken which compliments the seasoning. Not a deal breaker if you’ve only got a regular pan though!
Basting in Sauce
Alongside the Peri Peri seasoning, we’re also gonna baste the chicken in Peri Peri sauce too. Just to really crank up the heat and pack in more flavour. This also helps keep the chicken nice and juicy/saucy too.
I absolutely love adding halloumi to this sandwich because you can fry it in all the leftover flavour/fat from the chicken. It soaks it all up so nothing goes to waste. If you don’t like or have halloumi you can add a cheese of choice, and just add directly to the chicken.
Process shots: add chicken to griddle pan (photo 1), fry then flip (photo 2), brush in sauce and fry other side (photo 3) place sauce-side-down on a plate and brush the other side (photo 4), add halloumi to pan (photo 5), fry both sides (photo 6).
Peri Peri Chicken Sandwich
When it comes to the sandwich, alongside the chicken and halloumi here are the fillings I recommend adding:
- Chilli Jam – This adds an extra layer of spice, whilst also helping to balance out all the bold flavours with a touch of sweetness.
- Red Onion – Adds a crunch to the sandwich.
- Rocket/Arugula – Or you can use a salad leaf of choice.
- Mayo – Helps tone down all the spice with a touch of creaminess.
What kind of bread to use?
Regular burger buns work perfectly here. I recommend toasting them, preferably in the same pan you fried the halloumi/chicken!
How spicy is this sandwich?
I use medium spice sauce and it comes out spicier than you’d think, just because you’ve got the seasoning AND chilli jam. I’d probably go down a notch from what sauce you’re used to (so use medium if you usually go hot).
Process shots: spread jam on bottom bun (photo 1), add halloumi (photo 2), add onion (photo 3), add chicken (photo 4), add rocket/arugula (photo 5), add top bun with mayo (photo 6).
Serving Peri Peri Chicken Sandwiches
This is one saucy sandwich, so I recommend having paper towels at the ready! I typically serve these for dinner, usually with some Sweet Potato Wedges (or Sweet Potato Wedges Wrapped in Bacon). If you want to load in even more spice you could add Spicy Wedges. Or, to cool things down consider a Potato Salad or Coleslaw.
After more grilled chicken sandwiches? Check out my Cajun Avocado Chicken Sandwich and Ultimate Grilled Chicken Sandwich!
Alrighty, let’s tuck into the full recipe for these Peri Peri Chicken Sandwiches shall we?
How to make Peri Peri Chicken Sandwiches (Full Recipe & Video)
Peri Peri Chicken Sandwich
- Rolling Pin/Mallet & Cling Film (for pounding chicken)
- Griddle Pan & Tongs (or cast iron skillet/regular frying pan)
- Medium Sized Mixing Bowl or Large Shallow Dish (for seasoning chicken)
- Paper Towels (for halloumi)
- Brush and Small Pot (for sauce)
- Sharp Knife & Chopping Board
Peri Peri Chicken
- 4 large boneless skinless Chicken Thighs, preferably brought close to room temp (5oz/150g-7oz/200g per thigh)
- 1/3 cup / 80ml Peri Peri Sauce, or as needed (spice level of choice)
- 2 tbsp Peri Peri Seasoning (see notes)
- 2 tbsp Olive Oil
- 14oz / 400g block of Halloumi, diced into 12 wedges & patted dry (3 per sandwich)
- 4 Burger Buns or Soft Rolls, halved & toasted
- 2 small Red Onions, peeled & sliced into thin rings
- 4 heaped tsp Mayo
- 4 heaped tsp Chilli Jam (see notes)
- 4 pinches of Rocket/Arugula
- One by one, lay the thighs on a chopping board with a sheet of cling film over and pound them until even thickness, but not so thin they start breaking apart.
- Combine in a large shallow dish or medium-sized mixing bowl with 2 tbsp peri peri seasoning and 2 tbsp olive oil.
- Add to a griddle pan or cast iron skillet over medium high heat. Fry until it begins to char (4-5mins), then flip and brush with peri peri sauce. Continue frying until charred on the second side and piping hot through the centre. Place sauce-side-down on a plate and brush the other side with sauce.
- Remove any chunks of char from the pan with your tongs and leave the fat in the pan. Keep on a medium heat and add halloumi strips. Fry both sides until deep golden, lightly charred and soft to touch. Remove from pan.
- Stack sandwich in this order: bottom bun, chilli jam, halloumi, red onion, chicken, rocket/arugula, top bun with mayo spread on it. Tuck in and enjoy!
Your Private Notes:
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