This juicy Peri Peri Chicken Burger is perfect for Nando lovers! The homemade marinade takes the humble chicken breast and turns it into a juicy burger perfect for a delicious dinner.
The chicken is marinated in a homemade peri peri mix, that is so full of flavor, then pan-fired until cooked but still juicy. Pile it onto a soft un with crisp lettuce and a good dollop of Perinaise (peri peri mayo). It's a great midweek dinner or a fun Friday takeaway idea!
This burger isn't spicy, but it is easy to adapt if you want to make it spicy. I sometimes add a quick fennel and red cabbage slaw for extra crunch, though the kids aren't a fan of that! It makes it a little fancy but it tastes great without it!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Chicken Breasts: The recipe takes 2 chicken breasts and turns them into 4 chicken fillets. This helps them cook quickly and also makes the burger a little easier to eat.
Garlic: The recipe suggests 3, but you can use more or less. Just like cheese, measure garlic with your heart!
Lemon and Orange: Go for fresh, the juice is so much nicer and you need the zest for the marinade.
Peri Peri Seasoning: I make my own in big batches using this Peri Peri Seasoning Blend recipe. But you can use a store bought version if you prefer. I have also given a list of spices to add if you just want to make enough for this one recipe.
Burger Buns: I like a soft bun with a crispy crust. I think it works so well with the soft juicy chicken breast. But any burger buns will work. Toasting them is optional, but I do find it helps the burgers structure when you are eating it.
Lettuce: Use whatever type you enjoy. A crisp iceberg adds delicious sweet crunch and is my preferred option. But you choose what works for your family.
Extra salad options: A slice of tomato is always a nice addition, and a couple of my family love sliced red onion on theirs. I really like to add a slaw of some sort. (The kids hate it so never add it to their burger!) The burger is pictured here with a fennel and red cabbage slaw, and I have added it to the notes section of the recipe card.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Use a meat mallet or heavy frying pan to flatten the chicken breasts slightly. You want them an even thickness so they cook evenly. Place parchment paper or plastic wrap over them before gently pounding them to an even thickness. I aim for 0.5"/1.25 cm. (gently pounding makes me laugh as they are kind of opposites! But I mean, pound them but don't attack them, or they will fall apart)
- As the marinade has lemon and orange juice in it, make it in a non-metallic bowl.
- Some of the marinade is reserved to make the Perinaise. Make sure you remove it before you add the chicken.
- The chicken wants at least 30 minutes in the marinade, but you can leave it up to 6 hours. I don't like to leave it any longer than that as the acid in the lemon flavor can start to get too strong.
- The chicken can be cooked in a frying pan or on an outside grill/BBQ.
- Use a medium-high heat for the chicken. You want some charring as that adds to the flavor, but you don't want it totally burnt!
- Use the extractor fan, these make a lot of smoke 🤷🏻♀️😂
Why Is This Recipe Special?
I developed this recipe for the kids when they were little as they were obsessed with Nando's when a restaurant opened in our town! Then Subway bought out a peri peri chicken sub, the jingle in the advert was quite catchy and they would sing along whenever it was on the radio or TV. This is why it is a very mild burger, they were quite young when I started making them and they couldn't handle any spice!
- It is full of flavor but has no heat to it, but you can add extra spice if you prefer.
- It is perfect for your own Friday fakeaway.
- The burgers are easy to make.
- You can easily double or triple the recipe, perfect for if you are having a crowd over for a backyard grill or barbecue.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Make it spicy by adding red pepper flakes or cayenne pepper.
- Use chicken thighs instead of chicken breast.
- Mix up the salads to suit your family.
- Instead of a burger bun, use the chicken in a rice bowl or a wrap.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Peri Peri Chicken Burgers
It has to be fries and corn!!! They are just Nando classics and perfect with this peri peri burger! I have a Peri Peri Fries recipes that is perfect. And I always cook Corn on the Cob in the microwave! It is a game changer. You cook it in the husk and then the husk and silks just slide right off! (I hate the silks of corn 😱)
What to drink with Peri Peri Chicken Burgers
My first choice for burgers is often a Crisp Larger or a Pale Ale. I find they work well with the Peri Peri Seasoning. Or maybe a sparkling apple cider.
If you fancy a glass of wine then go for something that can handle spice like a dry Riesling or a light Pinot Noir.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Peri Peri Chicken Burger, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Peri Peri Chicken Burger with Fennel Slaw
Ingredients
- 4 chicken breasts
For the marinade
- 3 cloves garlic
- 1 lemon
- 1 orange
- ¼ cup olive oil
- 1 red bell pepper chopped into ½"/1.5cm chunks
- 2 tablespoon water
- 3 tablespoons peri peri seasoning
Perinaise (peri peri mayo)
- 3 tablespoons marinade
- ½ cup mayonnaise
- 1 tablespoon sour cream/yogurt
To serve
- 4 burger buns
- lettuce
Instructions
Start by flattening the chicken breasts.
- Place one chicken breast between two sheets of baking parchment and use a flat meat mallet, or a heavy wooden spoon to lightly whack the chicken. Start at the fattest end, work your way over the chicken until the whole breast is ½" thick. Don't hit too hard or the chicken will break.4 chicken breasts
- Repeat with all the chicken breasts
To make the marinade.
- Place the peeled garlic cloves, lemon juice, orange juice, olive oil, water and bell pepper into a food processor and give the mixture a whizz until you have a rough paste. Add in the peri peri seasoning and then whizz again until well combined.3 cloves garlic1 lemon1 orange¼ cup olive oil1 red bell pepper 2 tablespoon water3 tablespoons peri peri seasoning
- Reserve 3 tablespoons of the marinade and then pour the rest into a plastic bowl or large ziplock bag. Add the flattened chicken breast and leave to marinate 30 minutes (or up to 3 hours).
Whilst the chicken is marinating make the Perinaise
- Mix the reserved marinade with the mayonnaise and sour cream. Stir to combine and set aside.3 tablespoons marinade½ cup mayonnaise1 tablespoon sour cream/yogurt
To cook
- Place a heavy bottomed skillet over a high heat and once it is smoking hot add the chicken breasts.
- Sear the chicken for a minute on the top and then turn and sear for a minute on the other side.
- Reduce the heat to medium and cook for a further 6-8 minutes until the chicken is cooked through.
- Serve in buns with some lettuce and plenty of the Perinaise.4 burger bunslettuce
Notes
For the slaw
- 1 fennel bulb
- ¼ red cabbage
- 1 lemon
- 2 tablespoons olive oil
- salt and pepper
- Remove the outer layer of the fennel and then using a potato peeler, peel thin strips off the fennel until it becomes too small to handle.
-
Finely shred the red cabbage.
-
Mix the fennel and red cabbage together in a bowl, with the olive oil and lemon juice, season lightly and set aside.
Nutrition
Nutrition is per serving
Debra C. says
Grilling season is on here in the valley and I'm definitely giving your recipe a try soon, looks just fabulous!!!
Claire McEwen says
I do hope you love this Debra, it is such a favourite in our house 😀
Danielle says
Dont get me wrong, this recipe sounds absolutely amazing, I love all the flavors, but I couldn't take my eyes of the broad you were using in your photo. It's gorgeous! Your photos are amazing.
Claire McEwen says
Oh thank you Danielle.
(I picked it up in a scrap pile at the house we rented whilst ours was being rebuilt. I just loved it and after a soak in some milton and a bake in a low-ish oven I was happy to pop food on it.)
Amanda says
Such a fun and super tasty burger! Love that you used chicken 🙂
Claire McEwen says
I think chicken burgers are my favourite kind 😀
Alyssa says
Yes yes yes! I love everything about this. I had Piri Piri once at a restaurant and LOVED it but never recreated it at home! Adding this to my weekend meal plan now! Thank goodness for grilling season.
Claire McEwen says
I LOVE grilling season, although I tend to fire ours up all year round 😉
I do hope you love the burger, it is one of my favs!
Sarah says
This chicken marinade sounds absolutely delicious and so full of flavor! This sandwich, I bet, is a hit every time! Can't wait to make it!!
Claire McEwen says
It really is a great recipe, my kids love it. And so easy to spice it up for those who prefer it a bit spicier.
I hope you love it 😀