This started off in my head a few months ago when our local Nando’s chicken joint shut down. I stumbled across a dry mix for their lemon and herb chicken in my local supermarket and we quite enjoyed it, even though we found it a little on the salty side (the first 2 listed ingredients were sugar, then salt – no surprise there!)
I did a bit of poking around online and came up with what seemed to be a consensus as to the basics for the recipe – but most relied on a jar from Nando’s… so I combined a few things and came up with this. It’s quite yummy and I’d even consider using the marinade as a salad dressing.
This makes enough for 8-10 chicken thighs. Store leftovers in an air-tight container in the fridge.
5-10 minutes, depending on how organised your spice storage system is!
1 large / 2 small shallots
1 whole-clove garlic
¼ red capsicum
Zest of 1 lemon
1 TB vinegar powder
1 TB brown sugar
½ TB each of dried:
1 ts nutritional yeast
½ ts umami salt
½ ts allspice powder
¼ ts peri peri powder
¼ ts black pepper
¼ ts turmeric
Juice from 1 lemon (¼ cup)
¼ cup vegetable oil
1 TB apple cider vinegar
8-10 chicken thighs
Thermomix, blender or immersion blender
Preheat oven to 190° C
1 – Blitz all of the marinade ingredients for 15 seconds at speed 8 or until well combined
2 – Using a non-metallic bowl, marinate chicken in the marinade for 30-60 minutes. Turn every now and then to ensure they are well coated.
3 – Arrange on a lined baking tray (rinse off first if cooking for my youngest kid!) and bake for 25-30 minutes.
Tip: Turn the leftover marinade into a kicky sauce by boiling it for 2 minutes, then adding 1 ts of corn starch dissolved in 100ml of water, then heated until thickened.