Nando’s Lemon & Herb Chicken

Remember how I said that every time Mr. V and I visit Malaysia, the first place we’d both agree to eat at is Nando’s. Truth be told, he doesn’t actually order the peri-peri chicken. Instead, he gets the lemon and herb chicken.

Who goes to Nandos to eat the lemon and herb chicken?

It’s like going to KFC and getting a zinger burger…. hmm… oh gawd, that’s what he does too.

I suppose Mr. V’s weird like that.

I’ve never eaten Nando’s lemon and herb chicken. Not even a single bite. I have no idea how it tastes like. But I know Mr. V loves it. So, the quarterly time of the year for being a good wife is here. Well, half a good wife. I didn’t even use chicken breast. I’m making him his lemon and herb chicken.

Only I don’t know how it tastes. This could pose a problem.

I googled Nando’s lemon and herb rub and sauce ingredients. You know… the information on their labels. Yeah. I did some mathematician wannabe work on theorizing the ratios and formulas, gathered as much intelligence as I could from my brain and put together a marinade. On paper the computer.

I then went to my vitamix, performed a miracle dance, made the marinade, tasted it (no idea what to look for), wished myself all the luck, danced again, marinated it, danced and roasted it.

Out came the chicken and Mr. V sampled a piece. I asked him what it tasted like. It felt like an eternity waiting for his answer. He spent the next couple of minutes continuing to watch AFV, laughing and then as though his brains finally reminded him that I just asked him a question, he said…

“Hmm.. I don’t know… Let’s see… (took another bite) Nando’s Lemon and Herb Chicken?”

“Really? Does it taste like it?” I asked.

“Yeah, it kinda does.”

SCORE!

And there you have it guys. Miracle dances do work!

Nando’s Lemon & Herb Chicken. At least in Mr.V’s mind, it tasted like it (keeping in mind that he does have a minor short term memory problem).

I can’t attest to it tasting like Nando’s, but what I can attest to is that it’s juicy and delicious and addictive and it’s infused with plenty of lemon flavor along with aromatic herbs and spices. I can attest that its beautifully seared on the stove and then finished in the oven to perfection.

And If you’re like me and love Nando’s Peri-Peri chicken, look no further. This is for you. The peri-peri spicy & tangy sauce is amazing. The chicken is marinated & then roasted to perfection.

Also, if you haven’t already, check out my last post Peanut Butter & Cherry Jam Stuffed French Toast. Treat yourself to this extra special decadent breakfast. So simple. So delicious.

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Nando’s Lemon & Herb Chicken                   Serves 4

what you need:

2 lb bone in, skin-on chicken thigh (4 chicken thighs)

Marinade:
2 shallots (short variety)
3 garlic cloves
1/4 red bell pepper
1/4 cup lemon juice
1/4 cup vegetable oil
1 tbs apple cider vinegar
1 tbs lemon zest
2 tsp dried parsley or (2 tbs fresh)
2 tsp dried thyme or (2 tbs fresh)
2 tsp dried rosemary or (2 tbs fresh)
2 tsp dried oregano or (2 tbs fresh)
1/2 tsp allspice
1 tsp sugar
Salt and black pepper, to taste

directions:

1. Place all the ingredients for the marinade in a blender or food processor. Blend until smooth. Add salt and black pepper to taste.

2. Pour over chicken and marinate for 1/2 – 1 hour.

3. Preheat the oven to 400 F.

4. Over medium high heat, remove the chicken from the marinade and place the chicken skin side down in a skillet. Sear for 3-4 minutes until browned or charred to your liking.

5. Flip the chicken and sear for another 3-4 minutes. Transfer the skillet to the oven and roast for 12-15 minutes or until internal temperature of the thickest part of the chicken reads at least 165f. I usually cook mine until 175-180 F so the meat’s not even pink at all.

6. Let the chicken rest for a couple minutes and serve.

You can boil the leftover marinade (or even double the marinade recipe if not sufficient) as sauce for the chicken. Just add a little more sugar to balance the tang as it’s more pronounced as a sauce.

Notes:

1. This doesn’t require marinating for too long because the lemon juice (which is acidic) just might toughen the meat if left too long.

2. If you want to skip searing, just bake the chicken at 450 F for 25-35 minutes or until chicken is at least 165F. If you want to char or brown the skin further, change the oven setting to broil and broil until charred or brown to your liking.