As a reminder, you'll need:
- 1/2 250g bottle of PERi-PERi Marinade (choose your flavour)
- Nando's PERi-PERi sauce (choose your flavour)
- Nando’s PERinaise
- 4 boneless skin-on chicken thighs
- 2 tortilla wraps
- 1 lime
- 1 soft round or Butterhead lettuce, washed
- Salt, pepper and chilli flakes
In a bowl, coat the chicken thighs with the marinade. Cover the bowl with clingfilm and put in the fridge for at least 1hr (preferably overnight).
Pre-heat the oven to 180C (standard setting, not fan) or gas mark 4.
Transfer chicken thighs to a roasting tray, skin side up. Cook for approx. 20mins until chicken is just cooked.
Heat a lightly oiled grill pan on the stove on a high heat. When it’s smoking hot, put the thighs in the grill pan skin-side down.
Leave the thighs without moving them to get the grill marks, about 2mins. Turn the thighs over and repeat on the other side.
Remove from the grill pan and place the thighs on a plate and brush with your choice of Nando’s sauce.
Turn the oven down to 100C or gas mark 1.5 and place the grilled thighs there to keep warm while you prepare the rest of the wrap.