Portuguese BBQ Peri Peri Chicken (Homemade Nandos Recipe)
This Portuguese BBQ Peri Peri Chicken delivers 69g protein and 580 calories per serving, rivalling most chicken recipes in protein density. Six servings prep on the stovetop in quick time, scaling efficiently for your weekly batch. Built for anyone chasing high protein intake without cooking six separate chicken breasts.
Ingredients
- •Vegetable oil(120g)
- •BBQ Sauce(80g)
Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.
- •Worcestershire Sauce(45g)
Lea & Perrins is the standard. A little goes a long way.
- •Garlic(30g)
- •1 tablespoon onion powder
- •Lemon Juice, Fresh(10g)
- •Sriracha sauce(20g)
- •Mustard, Yellow(5g)
- •2 teaspoons salt
- •1 Pinch Cracked Pepper (To Taste, Optional)
- •Chicken Breast, Boneless Skinless(1814g)
- •1 pinch salt (to season)
- •1 pinch pepper (to season)
- •Unsalted Butter(15g)
Instructions
- 1Combine the vegetable oil, BBQ sauce, Worcestershire sauce, fresh garlic, lemon juice, yellow mustard, and butter in a bowl and whisk until well blended. Add sriracha sauce 1 teaspoon at a time, tasting after each addition, until you reach your desired heat level.
- 2Reserve 1/4 of the marinade for basting and serving. Coat the chicken breasts evenly with the remaining 3/4 of the marinade, working it under any loose skin. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- 3Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes until the chill is gone.
- 4Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once shimmering, place the chicken skin-side down and sear for 5–7 minutes, until the skin turns golden brown. Flip and sear the other side for 5 minutes until golden.
- 5Mix 2 tablespoons of vegetable oil into the reserved marinade. Pour half of this mixture over the chicken and brush evenly to coat.
- 6Reduce heat to medium and cook the chicken covered over medium heat for 20–25 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the breast. Baste with pan drippings midway through cooking.
- 7Divide the cooked chicken evenly into 6 airtight containers while still warm. Drizzle each portion with pan drippings and allow to cool before sealing and refrigerating.
- 8Serve each portion with the remaining untouched marinade as a dipping sauce.
Nutrition — Per Serving
580
calories
69g
protein
30g
fat
- Carbohydrates
- 9g
- Saturated fat
- 4.8g
- Sodium
- 452 mg
- Dietary fiber
- 0.3g
6 servings per batch · ~357g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Portuguese BBQ Peri Peri Chicken have per serving?
Each serving delivers 69g of protein and 580 calories with 30g fat and only 9g carbs. This is one of the highest protein-to-calorie ratios in the PrepForge library.
How long does Portuguese BBQ Peri Peri Chicken take to prep?
Total prep time is quick on the stovetop and the recipe batch-preps 6 servings at once. This makes it ideal for Sunday meal prep when you need multiple high-protein dinners ready for the week.
Is Portuguese BBQ Peri Peri Chicken good for muscle gain?
At 69g protein and 580 calories per serving, this recipe is built for muscle gain phases where maximizing protein intake is the priority. The minimal carbs mean you can pair it with carb sources that fit your specific training day needs.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
