Nando's Butterfly Chicken Breast

4.84 from 25 votes

Nando's butterfly chicken breast is spicy and delicious. One of the famous restaurant's recipes, this peri-peri chicken is so easy to make at home.

Prep Time10

Cook Time6

Total Time16

Course: Chicken Breast

Cuisine: Portuguese, South African

Servings: servings

Calories: 361kcal

Author: Adina

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 (Note 1).
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 (Note 2).
1 teaspoon oil

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.