Homemade Nando’s Peri Peri Chicken Spice Rub

Nando’s peri peri chicken holds a very special place in our family’s heart. I don’t think I’ve ever met anyone who doesn’t like Nando’s. My parents love it and it’s a real treat for them to have when they visit me as they are yet to have a Nando’s where they live. Over the years, I’ve been able to handle higher levels of spice and my favourite is now an ‘extra hot’ chicken with ‘hot’ sauce on the side.

Here’s my version of their ‘base’ (very mild) peri peri chicken spice rub – add more chilli and cayenne pepper to your taste. I like to use small chickens (1-1.2kg) for my Nando’s style charcoal chicken. Butterfly the chicken, brine overnight, rub with the spice rub and grill over charcoal until cooked with that lovely, charred skin. It comes very close to the real deal.

2 tbsp sugar
2 tbsp tomato soup mix
1 1/2 tbsp salt
1 1/2 tbsp paprika powder
1 tbsp ground coriander
2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp black pepper
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/4 tsp cumin powder
1/4 tsp nutmeg powder

Mix together and store in a jar.

Tip: For best results, use an outdoor charcoal bbq to get that smoky flavour. We use something like this.

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