Saturday Dinner – Peri-Peri Roast Chicken with Corn Riblets #cooking #foodie #chicken #homemade
For this week’s video, we’re making a full-on Nando’s-inspired feast at home — juicy PERi-PERi roast chicken with crispy-edged corn riblets, creamy potato salad, buttery spinach, and roasted pumpkin.
It’s smoky, spicy, comforting, and packed with flavour in every bite. The chicken is marinated overnight in a bold homemade PERi-PERi sauce, then roasted until beautifully charred and caramelised — paired with colourful sides that balance the heat perfectly.
This is the kind of meal that feels like a weekend spoil, but is simple enough to recreate in your own kitchen.
Ingredients
PERi-PERi Roast Chicken
1 whole chicken (spatchcocked or halved)
2 tbsp olive oil
Salt & black pepper
Homemade PERi-PERi Marinade
1 red bell pepper
1 small onion
4 garlic cloves
2–4 red chillies
Juice of 2 lemons
2 tbsp white vinegar
2 tbsp olive oil
1 tsp smoked paprika
1 tsp oregano
1 tsp chilli flakes
1 tsp brown sugar
Salt & pepper to taste
Corn Riblets
3 corn cobs
2 tbsp butter
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp garlic powder
Salt
Fresh parsley
Creamy Potato Salad
5 medium potatoes
½ cup mayonnaise
2 tbsp plain yoghurt
1 tsp mustard
1 small red onion, finely chopped
Fresh parsley
Salt & pepper
Spinach with Peppers & Onion
1 bunch spinach
1 small onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
1 tbsp butter or oil
Salt & pepper
Roasted Pumpkin
½ pumpkin, cubed
Olive oil
Salt & pepper
1 tsp paprika
Honey (optional)
Method
1. Marinate the Chicken
Add all the marinade ingredients to a blender and blend until smooth.
Pat the chicken dry, season lightly with salt and pepper, then coat generously with the PERi-PERi marinade.
Marinate for at least 4 hours, but overnight is best for maximum flavour.
2. Roast the Chicken
Preheat oven to 200°C.
Place the chicken on a roasting tray and roast for 45–55 minutes, basting halfway through with leftover marinade.
For extra char, grill for the last 5–10 minutes until beautifully caramelised and slightly charred around the edges.
3. Make the Corn Riblets
Cut each corn cob lengthwise into quarters to create “riblets.”
Mix melted butter with paprika, chilli flakes, garlic powder, and salt.
Brush over the corn and roast or air fry at 200°C for 15–20 minutes until tender and slightly charred.
Finish with chopped parsley.
4. Roast the Pumpkin
Place pumpkin cubes onto a baking tray.
Drizzle with olive oil and season with salt, pepper, and paprika.
Roast at 200°C for 30–35 minutes until soft and caramelised.
Drizzle lightly with honey before serving if desired.
5. Prepare the Potato Salad
Boil potatoes until fork tender.
Allow to cool slightly, then cut into chunks.
Mix mayonnaise, yoghurt, mustard, onion, parsley, salt, and pepper together.
Fold through the potatoes and chill before serving.
6. Make the Spinach
Sauté garlic in butter until fragrant.
Add spinach and cook until wilted.
Pour in cream, season lightly, and simmer for 2–3 minutes until creamy.
To Serve
Plate the PERi-PERi roast chicken with the corn riblets, creamy spinach, roasted pumpkin, and chilled potato salad.
Finish with extra PERi-PERi sauce and lemon wedges for the full Nando’s-style experience.
This homemade version brings all the smoky, spicy restaurant flavours to your table — comforting, vibrant, and perfect for sharing.
📌 Follow us on Instagram:
Alyndale: @alyndale.machethe
Gerald: @gerald.machethe
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