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 and delicious dinner. Plus the fennel slaw!!! Oh so refreshing and perfect against the slight spicy of the burger.
Whilst this Peri Peri Chicken Burger isn’t spicy making it perfect for kids and those who prefer their chilli kick mild, BUT it is super simple for chilli lovers to boost the heat with some extra cayenne pepper/red pepper flakes.
I love a good burger, but truth be told giving the choice I would probably choose a chicken burger over a beef burger. Don’t get me wrong I would never turn down a juicy burger with swiss cheese and some grilled mushrooms!!! But a chicken burger is definitely my favourite, whether that is a crispy coated chicken burger or a whole chicken breast burger. For me chicken, salad, bread = YUM!!! And this peri peri chicken burger is one of my favourites.
How to make a peri peri marinade
The chicken is marinated in a wonderful mix of herbs and spices along with orange and lemon juice. It is based around my oven baked peri peri chicken recipe which has been one of the most popular recipes on sprinkles and Sprouts for nearly 4 years. (The photos probably need updating!)
The marinade includes:
- Juice and zest of a lemon
- Juice of an orange.
- Olive oil
- Sweet paprika
- Black pepper
- Red pepper flakes
- Dried oregano
How do you get juicy chicken burgers?
To ensure the chicken is super juicy I like to batten out the chicken breasts. This means they will cook evenly and also opens up the meat and allows the marinade to penetrate inside.
To do this, lay the chicken between two sheets of parchment paper or glad wrap and use a smooth meat mallet or a heavy rolling pin, to gently flatten the thicker parts of the chicken breast. Don’t hit too hard or you can make a hole in the chicken.
How long do you marinade the chicken for?
The beauty of this marinade is it doesn’t need hours to work. The citrus juice speeds up the process.
The chicken just needs 30 minutes in the mixture and it is ready to cook. I don’t know about you but around tea time there is always something else that needs doing!
The school uniform needs hanging on the line, the table needs clearing of lego, pens and tiny pieces of paper. And if all of that has been done there is always a bottle of wine to drink.
poured the wine cleared the table, get the slaw ready the chicken will have had it’s 30 minutes and will be ready to cook.
You can leave the chicken to marinade for a little longer and it won’t harm it, but don’t leave it for too long as the citrus starts to break down the chicken and can make it tough. This isn’t a marinade that needs to be left all day.
How to cook a peri peri chicken breast burger
This peri peri chicken burger is fabulous cooked on the grill/barbie. The smokey edge is just delicious.
But most of the time mid-week I just cook it in a skillet or frying pan.
Because we have given the chicken a good bash, it doesn’t take long to cook and a normal sized chicken breast burger will be cooked in 10 minutes.
That that means even with the 30 minutes marinade time, dinner is ready in under an hour!
What to serve on a peri peri burger
If you want the traditional Nando’s experience then add lettuce, tomato and a light lemon mayo to your burger.
But I do sometimes like to add a fennel slaw, it is a great refreshing alternative. Thinly shaved fennel, shredded red cabbage mixed with a lemon dressing; so simple and so delicious. (I have included it in the recipe instruction but feel free to ignore that part if you are adding the traditional salad.)
For more Chicken Breast Recipes check out these:
- Garlic Chicken Pasta
- Greek Chicken with Lemon
- Creamy Champagne Chicken
- Dill Pickle Stuffed Chicken Breasts
- Baked Tomato Chicken Breasts
- Honey Butter Pecan Chicken
- Crispy Oven Baked Chicken Schnitzel
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Peri Peri Chicken Burger with Fennel Slaw
- 4 chicken breasts
For the marinade
- 3 cloves of garlic
- Juice and zest of a lemon
- Juice of an orange.
- 1/4 cup olive oil
- 3 tsp sweet paprika
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes more if you like it spicy
- 1 tsp dried oregano
- 1 tsp salt
For the slaw
- 1 fennel bulb
- 1/4 red cabbage
- 2 tsp extra virgin olive oil
- 1 tsp lemon juice
- salt and pepper to taste
- 4 burger buns
- Lettuce to serve
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 1/2″ thick. Don’t hit too hard or the chicken will break.
- Repeat with all the chicken breasts
To make the marinade.
- Place the peeled garlic cloves, lemon juice, orange juice and olive oil into a food processor and give the mixture a whizz until you have a rough paste.
- Add the lemon zest, sweet paprika, black pepper, chilli flakes and oregano.
- Whizz again on a low setting until well combined.
- Pour the marinate 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 slaw.
- Remove the outer layer of the fennel and then using a potato peeler, peel thin strips off the fennel until it become 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.
- 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 slaw.