Nando’s International Grillers Challenge 2012

Many people envy my lifestyle of reviewing restaurants, attending media events, judging competitions, etc. But it took many years of hard work to get to this stage. Which means I find this new Nando’s competition very annoying. Any ordinary person off the street (they don’t even have to be good looking!) can enter and win. The prize is being flown to Joburg (if you don’t live there already) with your partner and being treated like royalty for a weekend, plus being a judge for the first Nando’s International Grillers Challenge. That’s better than any of the gigs I’ve done!

There is virtually no work involved, all you have to do is submit your secret recipe for peri peri chicken (obviously after this competition it won’t be secret anymore). Nando’s will select the best 10 and then the public will vote for a winner (so you can get your mates to help you win as well!). Simple as that. For that small amount of effort, this is what you stand to win (for you and your partner):

  • Flights up to Joburg
  • Lunch at Nando’s
  • Sandboarding on the mine dumps at Mount Mayhem
  • Evening of entertainment and fun
  • Judging the Nando’s Grillers Challenge
  • Awards ceremony and celebration at Chaf Pozi (apparently Soweto’s trendiest venue)

But you have to fly yourself back home. Just kidding, Nando’s will get you back home as well. This all happens on the weekend of the 22nd and 23rd of September.

Here is the link where you enter the competition by submitting your recipe – but you only have until the 3rd of September so don’t procrastinate! Public judging starts on the 5th of September.

Now if you’ll excuse me, I need to go dig out my grandmother’s old recipe for peri peri chicken…


3 responses to “Nando’s International Grillers Challenge 2012”

  1. Hey Dax, thanks for letting me know about this competition, I won!

    1. Yay Doug, congrats man. Let us know all about the weekend when you get back. In the mean time, maybe you can share your winning recipe?

      1. Here you go… it’s awesome and pretty easy!

        1 whole chicken, spatchcocked
        salt and freshly ground black pepper

        For the peri-peri sauce:
        6-12 fresh red chillies, depending on how hot you want it
        1 tablespoon garlic, blanched and chopped
        1 teaspoon salt flakes
        0.5 teaspoon oregano
        0.5 tablespoon paprika
        100ml olive oil
        50ml red wine vinegar

        To serve:

        1. To make the peri-peri sauce, preheat the oven to 180C. Place the chillies on a roasting tray and roast them for 10 minutes.
        2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
        3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
        4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
        5. Preheat a griddle pan and light your Weber braai (indirect method)
        6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
        7. Place the chicken on a medium heat braai, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining peri-peri sauce.