Copycat Nandos Burger

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  • 4 boneless and skinless chicken thighs
  • 3 red chillies
  • 1 red pepper
  • 5 garlic cloves
  • 4tbsp vegetable oil
  • 4tbsp malt vinegar
  • 2tbsp smoked paprika
  • 1tbsp dried oregano
  • 2tsp onion powder
  • 1tsp caster sugar
  • black pepper
  • salt
  • For the wedges: 3tbsp oil, 4 Maris Piper potatoes (or similar), 1tbsp paprika, salt and pepper, 1/2tbsp onion powder
  • For the pink sauce: 3tbsp of the marinade, 100g mayonnaise
  • Extras: 4 ciabatta rolls, little gem lettuce, tomato slices


  1. Combine the red chillies, the pepper, the garlic cloves, vegetable oil, vinegar, smoked paprika, oregano, onion powder, caster sugar, salt and pepper. Place in a blender and mix until smooth. Reserve 3tbsp for the pink sauce.
  2. Take the marinade and place in a bag with the chicken. Leave for 2 hours (minimum).
  3. To make the wedges, slice the potatoes into chips and toss in oil and the seasoning. Spread out on a baking tray and bake for 40 minutes at 190c.
  4. To make the 'pink sauce' combine mayonnaise and reserved marinade. Set aside.
  5. While the wedges are cooking, take your chicken and griddle/ pan fry on a high heat until cooked through(about 2 minutes each side).
  6. Toast your ciabattas.
  7. To assemble your burgers, stack a ciabatta with a chicken thigh, dollop of pink sauce, slice of tomato and some lettuce alongside the spiced wedges.