If you’re a fan of Nando’s, you’ll love how simple and satisfying it is to make their signature Butterfly Chicken Breast at home. Juicy, tender chicken marinated in a zesty homemade peri-peri blend and grilled to perfection—this is an easy weeknight winner that’s bursting with flavor.
Why You’ll Love This Recipe
- Bold peri-peri flavor with ingredients you likely already have
- Ready in about 30 minutes (plus marinating time)
- Perfect for grilling season or stovetop grilling indoors
- Makes excellent leftovers for wraps, burgers, or salads
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (adjust to taste)
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- Salt and black pepper, to taste
How to Make Butterfly Chicken Breast
Butterfly the Chicken
Place each chicken breast on a cutting board. With your hand on top, carefully slice horizontally through the thickest part, stopping just before cutting all the way through. Open like a book and flatten gently with a meat mallet for even thickness.
Make the Marinade
In a bowl, whisk together olive oil, lemon juice, garlic, paprika, chili flakes, oregano, parsley, salt, and pepper.
Marinate
Place the butterflied chicken in a shallow dish. Brush with half the marinade, flip, and brush the other side. Cover and marinate in the fridge for at least 2 hours, or up to 24 hours. Even 15 minutes will work in a pinch.
Grill the Chicken
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface. Cook the chicken for 2–3 minutes per side, or until cooked through (internal temperature should be 165°F/74°C). Avoid overcooking to keep the chicken juicy.
Tips for Success
- Use a sharp knife when butterflying for clean cuts
- Don’t skip the marinating time—even a short soak adds flavor
- Let the chicken rest for a few minutes before slicing
- No grill? A heavy skillet or cast iron pan works just fine
Serving Ideas
- Classic Nando’s style: with fries or potato wedges, Macho peas, and slaw
- Burger-style: serve on a toasted bun with lettuce, tomato, onion, and your favorite sauce
- Wraps or Pita: slice and stuff into wraps with salad and yogurt or spicy sauce
- Salads: top a green salad with sliced chicken, carrots, cabbage, and vinaigrette
Storage & Leftovers
Store cooked chicken in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan, oven, or microwave—or enjoy cold in wraps or salads.
Final Thoughts
This Nando’s Butterfly Chicken Breast is everything you want from a grilled chicken recipe: fast, full of flavor, and incredibly versatile. Whether you serve it up with your favorite sides or turn it into a next-day sandwich, it’s sure to be a repeat favorite.
Nando's Butterfly Chicken Breast
If you’re a fan of Nando’s, you’ll love how simple and satisfying it is to make their signature Butterfly Chicken Breast at home.
Ingredients
- 2 medium boneless, skinless chicken breasts
- ½ lemon the juice
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 teaspoon red chili flakes more to taste
- 1 garlic clove
- 1 teaspoon dried oregano
- 1 tablespoon parsley chopped, fresh or frozen
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon oil for the pan
Instructions
- Mix lemon juice, olive oil, both paprika sorts, chili flakes, grated garlic, oregano, parsley, salt, and pepper. Set aside.
- ½ lemon + 1 tablespoon olive oil + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon red chili flakes + 1 garlic clove + 1 teaspoon dried oregano + 1 tablespoon parsley + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Butterfly the chicken breast: Place the chicken on a cutting board and the board on a kitchen towel to ensure it won't slip. Place one palm on top of the breast and run a long knife along the side of it, slicing it in half horizontally.
- Make sure that you don't cut it all the way through. Open the breast and flatten it gently with a meat tenderizer; it should be evenly thick to cook properly.
- 2 medium boneless, skinless chicken breasts
- Marinate chicken: Place in a large shallow dish in a single layer. Brush with half of the marinade, flip, and brush the other side as well. Marinate for 1-2 hours and up to 24
- Cook chicken: Heat a griddle pan (or a cast-iron skillet or a regular pan). Brush it with about 1 teaspoon of oil.
- Cook the meat for 2-3 minutes on each side. Don't overcook
Notes
- The internal temperature should be 165°F/74°C. If you don't have a thermometer, cut one piece in half; the meat should be white, not red or pink.
- Marinating time: If you're short on time, marinate the meat for at least 15 minutes.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 361Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 102mgSodium 429mgCarbohydrates 20gFiber 2gSugar 15gProtein 38g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.