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Peri Peri style roast chicken with spicy rice

Peri Peri style roast chicken with spicy rice

Marcus Bawdon shows us how to create that well-loved Peri Peri flavour using the Grillstream Chicken Roaster Accessory. 


  • 1 large whole chicken
  • 1 pack of Nando’s Dry Lemon & Herb or Barbecue Rub
  • 1 onion
  • 1 stick of celery
  • 1 clove garlic
  • 1 carrot
  • 1 red and 1 green pepper
  • 2tbsp rapeseed oil
  • ½ pack Nando’s spicy barbecue seasoning
  • 500g easy cook long grain rice
  • 1 litre chicken stock

"It really is easy, and the results can be superb. You could make your own spices and peri peri sauce if you like, but I really like the Nando’s sauces and rubs you can get in the supermarket to make an authentic Nando’s Peri Peri chicken recipe, I wanted to cook up something that had a bit of BBQ theatre as well." - Marcus Bawdon.

Step 1:

Place the chicken on the chicken roaster throne and dust with the Nando’s Lemon & Herb dry rub.

Step 2:

Cook at 180°C on the BBQ over 2 burners on ¾ full with the lid on. If you are looking for crisped slightly charred skin, then heat to 74°C internal temperature (use an instant read probe thermometer).

Step 3:

Make up a pan of spicy rice, diced onion, garlic, carrots, celery and peppers softened in a spoonful of oil.

Step 4:

Add long grain rice and Nando’s BBQ rub seasoning, salt and pepper.

Step 5:

Add 1 litre chicken stock to cover and cook until the rice is soft around 15 to 20 minutes, topping up with boiling water if required).

Step 6:

Serve up all together on a nice big platter with a selection of your favourite Peri Peri sauces.

Mark Milligan
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