Portuguese BBQ Peri Peri Chicken (Homemade Nandos Recipe)

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  0.5 cup Vegetable oil
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  0.3 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  3 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tbsp Garlic
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  1 tbsp 1 tablespoon onion powder
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  2 tsp Lemon Juice, Fresh
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  2 tsp Sriracha sauce
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  1 tsp Mustard, Yellow
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  2 tsp 2 teaspoons salt
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  1 1 Pinch Cracked Pepper (To Taste, Optional)
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  3 lbs Chicken Breast, Boneless Skinless
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  3 tsp Unsalted Butter

Instructions

1. 1Combine the vegetable oil, BBQ sauce, Worcestershire sauce, fresh garlic, onion powder, lemon juice, yellow mustard, and salt 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. Season with cracked pepper to taste.
2. 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.
3. 3Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes until the chill is gone. Pat the chicken dry with paper towels and season lightly with salt and pepper.
4. 4Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down and sear for 5–7 minutes, until the skin turns golden brown and releases easily from the pan. Flip and sear the other side for 5 minutes until golden brown.
5. 5Mix vegetable oil into the reserved marinade. Pour half of this mixture over the chicken and brush evenly to coat.
6. 6Reduce heat to medium, cover the skillet, and cook 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.
7. 7Divide the cooked chicken evenly into 6 airtight containers while still warm. Drizzle each portion with pan drippings and allow to cool to room temperature before sealing and refrigerating.
8. 8Serve each portion with the remaining reserved marinade as a dipping sauce.