Make your own Nando's TODAY using the restaurant's exact recipes for chicken

2 Crusty bread rolls3. Add the garlic, parsley, lemon juice and chilli.5. Slice the bread rolls in half horizontally.8. Heat the oven to 180C . Bake the rolls for 10-15min.10. In a non-stick pan on medium heat, place the rolls garlic side down and toast until golden. You can also do this step under the grill, just watch the bread doesn’t burn.Pair your PERi-PERi chicken with a side of spicy rice and macho peasNando’s Medium PERi-PERi Sauce , 125ml bottle1.

2. Cover the bowl with clingfilm and put in the fridge for at least 1 hour to marinate, preferably overnight.4. Transfer the chicken thighs to a roasting tray skin side up.6. Heat up a grill pan on the stove.8. Leave the thighs without moving them to recreate Nando’s unique grill marks.10. Turn the oven down to 100C and keep the grilled thighs warm whilst repeating with remaining thighs.

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