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Peri-Peri Chicken Drumlets (Nandos)

When Nando’s first opened up in Singapore on 2010, long snaking queues could be seen outside their first restaurant at Bugis Junction. Nando’s is famous for their Peri-Peri Afro-Portuguese flame-grilled chicken. Peri-Peri means African Bird’s Eye Chili. The secret of their success is in the peri-peri sauce.
The level of heat could be adjusted by increasing or reducing the amount of chili used in the recipe. Some of you might already know we are wimps when it comes to chili so I used the minimal amount of chili required in this recipe.

The best way to cook these drumlets is on the BBQ grill to achieve that infamous smokey charred flavor. Since open flame grilling is not an option for us in our apartment, I baked them instead. The best part is, cleaning up has never been easier.

 

Ingredients:
4 tbsp extra virgin olive oil
2 – 4 bird’s eye chili (depending on your heat tolerance level – remove seeds for a milder version)
1/4 cup (60 ml)  lemon juice (from 1 – 2 lemons)
4 large garlic cloves – roughly chopped
1 tbsp salt
2 tsp paprika
1 tsp black pepper
1 tbsp ground cumin
1 tsp dried oregano
2 tsp sugar
10 pieces (250 g) chicken drumlets / wings

Serves 4

Recipe source: Beyond Kimchee  (slight modifications)

ingredients for Bear Naked Food peri-peri drumlets

The line up.

Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.

Bear Naked Food peri-peri marinade

 

Spread the marinade evenly all over the chicken drumlets and let them hang out in the refrigerator for at least 6 hours or overnight.

how to make Bear Naked Food peri-peri drumlets

I love to store them in a zip loc bag. Less mess and clutter in the fridge.

how to make Bear Naked Food peri-peri drumlets

See you guys in 24 hrs’ time!

Pre-heat oven to 220°C/425°F degrees. Line a roasting pan/tray with aluminum foil for easy clean-up and place the chicken on top of an oven-proof rack in a single layer.

how to make Bear Naked Food peri-peri drumlets

Spray or brush some cooking oil on the wire rack to prevent the skin from sticking.

Bake for 10 mins, turn over, baste with extra sauce and bake for another 15 mins, or until nicely browned.

Bear Naked Food peri-peri marinade

Reserve marinade from the chicken.

Bear Naked Food peri-peri marinade

Baste the chicken and turn them over half way during baking.

Bear Naked Food peri-peri chicken drumlets

The kitchen is filled with waves of mouth-watering aroma… 😀

Bear Naked Food peri-peri chicken drumlets

Bear Naked Food peri-peri chicken drumlets

Bear Naked Food peri-peri chicken drumlets

 

Peri-Peri Chicken Drumlets (Nandos)
 
Prep time
Cook time
Total time
 
Recipe type: Meat
Cuisine: Portuguese
Serves: 4 servings
Ingredients
  • 4 tbsp extra virgin olive oil
  • 2 – 4 bird’s eye chili (depending on your heat tolerance level - remove seeds for a milder version)
  • ¼ cup (60 ml) lemon juice (from 1 - 2 lemons)
  • 4 large garlic cloves - roughly chopped
  • 1 tbsp salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp sugar
  • 10 pieces (250 g) chicken drumlets / wings
Instructions
  1. Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Spread the marinade evenly all over the chicken drumlets and let them hang out in the refrigerator for at least 6 hours or overnight.
  2. Pre-heat oven to 220°C/425°F degrees. Line a roasting pan/tray with aluminum foil for easy clean-up and place the chicken on top of an oven-proof rack in a single layer. Bake for 10 mins, turn over, baste with extra sauce and bake for another 15 mins, or until nicely browned.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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