My peri peri chicken burger features a chicken breast marinated in a scratch-made spicy chilli sauce and is served with a spicy mayonnaise!
I add lettuce, tomato and smoked cheese to cool that chilli burn in this delicious moist chicken sandwich.
Peri Peri Chicken Sandwich
I personally prefer this approach because for me it leads to a much juicier burger. There are some that would argue that this makes it a sandwich and not a burger.
I’m not much one for arguing about food etymology, call it what you will!
Peri peri flavouring came to prominence in the UK with the introduction of a South African restaurant chain called Nandos.
This is certainly not aimed at being a copycat recipe, it is the product of my food curiosity and it is glorious.
The peri peri chilli was cultivated in South African countries with Portuguese territories and forms just one of a surprising number of Portuguese food influences from around the globe.
My pork vindaloo recipe is an unashamedly British Indian restaurant in influence, but it has definite Portuguese roots from the Goan region of India.
But it does not stop there, Japanese tempura has close links to a 16th-century Portuguese dish called Peixinhos da horta.
Even the great British staple of marmalade takes its name from a Portuguese quince jam called marmelos.
Frequently Asked Questions
Do I have to use a griddle pan?
No, not at all! You could cook this in a nonstick frying pan or skillet or even on the BBQ!
Can I use another type of chilli pepper?
Yes, of course. The sauce/marinade is traditionally made with peri peri peppers which were cultivated in Portuguese territories in South Africa.
They are pretty difficult to find but they have a similar heat and flavour profile to Thai birds eye chilli peppers. But if you want something a little milder, or indeed hotter, then go for it!
Why do you recommend marinating the chicken in a bag and not a bowl?
I like to massage the marinade into the chicken breast. Doing this in a bag means you do not have chilli fingers to rub into your eyes or other sensitive areas. Yes, this is the voice of experience!
What is malt vinegar?
Malt vinegar begins life as an “ale” made from malted barley that is allowed to turn to vinegar. It has a bold and unique flavour that adds to this dish greatly in my opinion.
You can use any other vinegar that you wish.
Yes, I know this is not particularly imaginative, but I like to serve my chicken burger with some French fries. I like to cook mine in the French fries in an air fryer, and yes I use frozen French fries!
Some proper chippy style chips would also work if you want to deep fry some potatoes.
If you don’t want potatoes how about some delicious cheesy fried polenta chips?
Salad is another option and this wonderful corn salad would be a great addition to the side of this recipe.
I have no recommendations for the kit used unless otherwise stated.
- Weighing scales and or measuring cups and spoons.
- Sealable plastic bag to marinate chicken breasts.
- Mini blender.
- Griddle pan.
- Sharp kitchen knife.
- Mixing bowls and spoons.
A delicious and spicy peri peri chicken burger served with lettuce, tomato, red onion and smoked cheese and a stunningly simple spicy mayonnaise!
- 2 Small Chicken Breasts
For the Marinade:
- 15g (6-7) Thai Birds Eye Chilli Peppers
- 50g (⅓ Cup) Onion
- 4 Garlic Cloves
- 2 Tbsp Malt Vinegar
- 2 Tbsp Groundnut Oil
- 1 Tbsp Smoked Paprika
- ½ Tbsp Lime Juice
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- ½ Tsp Dried Rosemary
- ½ Tsp Salt
For the Burger:
- 4 Tbsp Mayonnaise
- 2 Burger Buns
- Lettuce Leaves
- 1 Tomato
- 2 Slices Smoked Cheese
- Red Onion
- Butterfly the chicken breast to an even thickness of around 10-15mm (1/2") and place them in a sealable bag.
- Remove the stems from the chilli peppers and add them to a mini blender.
- Roughly chop the onion and place it in the blender.
- Peel the garlic cloves and add them to the blender.
- Add the remaining ingredients for the marinade to the blender and blitz to form a smooth paste.
- Remove 2 tablespoons of the marinade and mix it through the mayonnaise, cover with cling film and place in a fridge until you make the burgers.
- Add the remaining marinade to the chicken breasts.
- Butterfly the chicken and bash flat to a thickness of around 1-1.5cm and add it to the bag with the marinade, massage and place in the fridge for at least 1 hour.
- Heat a griddle pan over a medium high heat and brush it lightly with a little neutral cooking oil.
- Remove the chicken breasts from the marinade and place them in the pan and cook for 6-8 minutes per side, or until the internal temperature reaches 73°C or 165°F.
- Slice the tomato and red onion.
- Remove the chicken and set them aside and griddle the burger buns to pick up any residual flavour from the pan. This will take no longer than 90 seconds.
- Build your sandwich, I like to start with spicy Peri Peri mayonnaise on the base, followed by lettuce, a slice of tomato, and then the smoked cheese. Finally add the chicken breast, more mayo and some red onion rings.
Amount Per Serving: Calories: 891Total Fat: 51gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 141mgSodium: 1280mgCarbohydrates: 55gFiber: 6gSugar: 24gProtein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.