Nando's Sunset Burger
Two flame-grilled chicken thighs or a grilled chicken breast with melting cheddar cheese, smoky red pepper chutney, lettuce and Lemon & Herb mayo in our rustic Portuguese roll. It's messy.
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Why you’ll love it
Nando's Sunset Burger is a messy, magnificent celebration of flame-grilled chicken perfection. This burger features two succulent PERi-PERi marinated chicken thighs (or a whole chicken breast) topped with melted cheddar cheese, all nestled in a rustic Portuguese roll with crisp lettuce, sweet and smoky red pepper chutney, and creamy Lemon & Herb mayo. The combination of flame-grilled chicken with that sweet-spicy chutney creates something magical - it's comfort food with attitude. The name 'Sunset' captures the warm, vibrant flavors that make this burger a fan favorite. Fair warning: Nando's says 'It's messy' for a reason, so grab plenty of napkins! Ready in 50 minutes including marinating time, this is the ultimate chicken burger experience.
About the original
The Sunset Burger showcases what Nando's does best - flame-grilled chicken with bold Portuguese-African flavors. While PERi-PERi chicken is their signature, this burger takes a different approach with Lemon & Herb marinade, proving that Nando's flavor range goes beyond just heat. The sweet red pepper chutney adds a sunset-inspired sweetness that perfectly complements the savory grilled chicken.
Chicken thighs are the secret to this burger's juiciness - they stay moist and flavorful even when grilled to perfection. The melted cheddar adds richness, while the crisp lettuce provides essential freshness and crunch. It's a perfectly balanced burger that shows why Nando's chicken creations are legendary.
This recipe brings Nando's Sunset Burger to your home kitchen, complete with marinating tips, grilling techniques, and that essential messiness that makes it so satisfying to eat.
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Ingredients
Chicken
- 2 piece Chicken thighs — boneless and skinless (or 1 chicken breast)
- 20 g Peri-peri sauce — Lemon & Herb marinade preferred
- 1 tsp Vegetable oil — for cooking
Toppings
- 1 slice Cheddar cheese
- 1 tbsp Red pepper chutney — or sweet chilli jam
Assembly
- 1 piece Portuguese roll
- 1 tbsp Mayonnaise — light mayo
- 1 leaf Gem lettuce — or other crisp lettuce
Method
Add the chicken thighs (or chicken breast) to a bowl. Add the PERi-PERi marinade and mix thoroughly to coat all sides. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
When ready to cook, spray or brush a frying pan or griddle with light cooking oil and place over medium heat.
Place the chicken thighs into the pan and cook for 5-6 minutes each side until fully cooked through (internal temperature should reach 75°C). If using a chicken breast, cook for 6-7 minutes per side.
Cut the cheese slice in half and place on top of the chicken pieces. If you have a lid for the frying pan, place it on to help the cheese melt. Once melted, remove the chicken and set aside.
Halve the Portuguese roll and place each half face down into the same pan to toast for 1-2 minutes, soaking up any flavorful juices left in the pan.
Build the burger: Spread mayo on the base of the toasted roll.
Add a lettuce leaf, then place both cheese-topped chicken pieces on top.
Spoon the red pepper chutney (or sweet chilli jam) generously over the chicken.
Top with the other half of the roll and press down gently. Serve immediately with plenty of napkins - it's meant to be messy!
Tips & Variations
- Marinate the chicken for at least 30 minutes, but 2-4 hours is ideal for maximum flavor penetration.
- Chicken thighs stay juicier than breast meat - they're more forgiving and less likely to dry out when grilled.
- Don't move the chicken around while cooking - let it develop a nice caramelized crust on each side.
- Use a meat thermometer to check doneness - chicken should reach 75°C internal temperature.
- Toast the buns in the chicken pan to soak up all those delicious juices and marinade - this is key to authentic flavor!
- If you prefer less heat, Nando's Lemon & Herb marinade is mild and tangy. For more kick, use Medium or Hot PERi-PERi.
FAQs
- Can I use a whole chicken breast instead of thighs?
- Absolutely! One medium chicken breast (about 150-200g) works perfectly. Just be careful not to overcook it - breast meat dries out faster than thighs. Cook to 75°C internal temperature.
- What if I don't have time to marinate?
- While marinating gives better flavor, you can cook immediately if needed. Just brush extra marinade on while cooking and add a bit more when serving to boost the flavor.
- Can I grill this on a BBQ instead?
- Yes! BBQ grilling adds amazing smoky flavor. Cook over medium heat for the same times, turning once. Make sure the grill is well-oiled to prevent sticking.
- What can I use instead of red pepper chutney?
- Sweet chilli jam, pepper relish, or even mango chutney work well. You want something sweet and slightly tangy to balance the savory grilled chicken and creamy mayo.
Nutrition (per serving)
| Calories | 733 kcal |
|---|---|
| Protein | 53.4 g |
| Fat | 30.4 g |
| Carbs | 60.8 g |
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