PERI-PERI CHICKEN

Takes 30min, plus marinating serves 4

1kg boneless chicken thighs 2tsp Nando’s Peri-peri Salt 2tbsp fresh oregano (or 2tsp dried) 2 garlic cloves, crushed

2tbsp olive oil 270g Nando’s Smokey Portuguese BBQ Peri-peri Chicken Marinade Small skewers

1 Slash the chicken thighs several times, then put them in a shallow baking dish and sprinkle over the Peri-peri salt, oregano, garlic and oil. 2 Use small skewers to secure the chicken thighs into neat shapes. 3 Pour over the Peri-peri marinade, taking care to cover each of the chicken pieces. Cover and leave in the fridge to marinate for at least a couple of hours or overnight – the longer you leave it the more intense the flavour will be. 4 Cook the chicken under a hot grill for 20mins, turning often, until slightly charred and the juices run clear when a knife is inserted.