Nando S Peri Peri Chicken Traybake

This is one of those timeless dinners that’s so perfect all year round. It’s completely effortless too! Follow me…

Peri Peri Chicken Marinade

To really bring the chicken to life we’re going to marinate it. The marinade itself is really simple and requires just a handful of ingredients:

Peri Peri Seasoning – I recommend using Nando’s Peri Peri Rub. Olive Oil – Creates the base of the marinade and helps prevent the chicken from burning. Lime Juice – Adds flavours and tenderises the chicken. Garlic – Adds flavour, just make sure it’s finely grated/minced so it blends in with the marinade and doesn’t burn. Salt & Pepper – For a top up of seasoning.

What cut of chicken should I use?

I love using bone-in skin-on chicken thighs. That way you get the gorgeous crispy skin on top, with juicy chicken underneath.

How long do I marinate the chicken for?

I recommend a minimum of 2 hours, but I typically do 4 – 24 hours. Process shots: add marinade to bowl (photo 1), whisk (photo 2), add chicken (photo 3), mix the marinate (photo 4).

Peri Peri Chicken Traybake

For the traybake we’re going to be adding red pepper, onion, garlic and sweet potatoes, alongside halloumi and cherry tomatoes. I love using sweet potatoes as the sweetness balances out the salty and spicy flavours chicken and halloumi. You could sub regular potatoes though if you’d prefer. The traybake is a kind of ‘bung and bake’ situation, but there are a few tips and tricks to make sure it comes out perfect:

Brush Chicken – When you add the chicken to the tray, use a brush to collect all the leftover marinade from the bowl and brush it over the chicken. Just so no flavour gets wasted! Baste – Take the tray out and baste the chicken in the juices, just to keep it moist and flavoursome. Rearrange – When you take the tray out I recommend moving/hiding any bits of veg that are charring too quickly. Halloumi & Tomatoes – These will go on towards the end. Don’t add them at the start otherwise they’ll burn.

Process shots: add veg to tray with oil, salt & pepper (photo 1), add chicken and brush with marinade (photo 2), bake then add halloumi and cherry tomatoes (photo 3), bake again (photo 4).

Where can I find Nando’s seasoning?

You’ll find sachets of ‘Nando’s Peri Peri Rub’ in most supermarkets, usually placed near other Nando’s products (sauces, jam etc).

Can I use a different cut of chicken?

You could use drumsticks or a mix or drumsticks and thighs, just be vigilant of timing if they are different sizes. You’ll also want to flip the chicken drumsticks so both sides get crispy. I don’t recommend using breasts, the tray is in the oven too long for them to stay moist.

How spicy is this recipe?

It’s as spicy as you want it to be! I like using the ‘Medium’ spice rub, but you could use hot or mild if you’d prefer.

Serving a Peri Peri Chicken Traybake

Once the traybake is cooked, I recommend serving everything up, then whisking the juices left in the tray. This will help bind everything. You can then drizzle this over the chicken once served! This is great served as it is, but some buttered hunks of bread is always welcome to mop up all those lovely juices. You could even shred the chicken off the bone and make some wraps or pitas! Alrighty, lets tuck into the full recipe for this peri peri chicken traybake shall we?!

How to make Nando’s Peri Peri Chicken Traybake (Full Recipe & Video)

For more peri peri recipes check out my Peri Peri Chicken Pitas, Peri Peri Hummus and Peri Peri Chicken Pasta! For more similar recipes check out these beauties: