You'll need:

• 125g bottle of PERi-PERi Sauce (choose your flavour)
• 12 boneless chicken thighs, skin on

Method

• Put the chicken thighs in a bowl and rub them all over with the sauce. Cover the bowl with clingfilm and put it in the fridge for at least 1 hour to marinate, preferably overnight.

• Heat the oven to 180c (standard setting, not a fan) or gas mark 4.

• Transfer the chicken thighs to a roasting tray skin side up. Cook for approx 20 mins, or until the chicken is just cooked.

• Heat up a grill pan on the stove.

• When it’s smoking hot, but the 4-6 thighs skin side down in the grill pan.

• Leave the thighs without moving them to recreate Nando’s unique grill marks.

• Turn thighs over once the skin has the grill marks and grill for another 1-2min.

• Turn the oven down to 100c (under gas mark 1) and keep the grilled thighs warm whilst repeating with the remaining thighs.

• Brush over your chosen Nando’s sauce and serve.

Source:nandos.co.uk