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 love going to Nando’s, you’ll be thrilled at how easy it is to make their famous butterfly chicken breast right in your own kitchen. It’s spicy, juicy, and absolutely perfect for grilling or pan-searing.
Ingredients
- 2 medium boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ lemon the juice
- 1 teaspoon sweet paprika
- 1 teaspoon red chili flakes more to taste
- 1 tablespoon parsley chopped, fresh or frozen
- ½ teaspoon smoked paprika
- 1 garlic clove
- ¼ teaspoon fine sea salt
- 1 teaspoon oil for the pan
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- Start by mixing up the marinade. Combine the lemon juice, olive oil, both types of paprika, chili flakes, grated garlic, oregano, chopped parsley, salt, and black pepper in a bowl until it forms a fragrant, colorful paste. This marinade is what gives the chicken that classic, spicy Nando’s-style kick.
- Butterfly the chicken breasts carefully on a sturdy cutting board. Place your hand flat on top of the chicken, then use a sharp knife to slice horizontally through the middle, making sure not to cut all the way through.
- Open it up like a book and gently flatten it with a meat mallet so it’s even all over. This helps it cook quickly and evenly.
- Place the butterflied chicken in a shallow dish in a single layer. Brush one side generously with half of the marinade, flip it over, and coat the other side as well.
- Cover and let it marinate for at least one to two hours, but if you have the time, you can leave it up to 24 hours in the fridge for even more flavor.
- When you’re ready to cook, heat a griddle pan, cast-iron skillet, or regular frying pan over medium-high heat. Brush it lightly with about a teaspoon of oil so the chicken doesn’t stick.
- Place the marinated chicken onto the hot pan and cook for about two to three minutes on each side, just until cooked through and lightly charred. Be careful not to overcook it—this chicken is best when it stays juicy.
- The goal is to get the internal temperature to 165°F (74°C). If you don’t have a thermometer, just cut into one piece to make sure it’s white all the way through with no pink remaining.
Notes
- If you're short on time, even a quick 15-minute marinade will add a lot of flavor.
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.