Nando's Peri-Peri an expanding chicken joint

CHICAGO (WLS) -- The chicken is the thing at Nando's Peri-Peri, which already has two locations in Chicago... And it's certainly not what you'd call a tame bird.

"The peri peri is the African bird's eye chili, and it's a marinade that we use in all of our chicken," said Jason Reese, the Area Manager for Nando's. "Can't compare it to the ghost peppers or the habaneros; it's definitely a sweeter taste, a little bit of a tangier taste."

The all-natural birds are marinated for 24 hours, baked until cooked through, then finished on the grill, where you decide your heat level. But even more intriguing than the chicken, the sides. Sure, there's fries and coleslaw, among other familiar choices, but don't overlook the "rugged" pea salad - a blend of half-mashed, half-whole peas are combined with chilies, parley and fresh mint, plus a bit of olive oil and melted butter; even more interesting, the roasted butternut squash salad, combined with roasted red onions, seasoned with brown sugar and chilies, then tossed just before serving with cilantro, tart dried cranberries and grilled corn. At the table, you get to further decide on the heat level you'd like to amplify your chicken with.

"Lemon herb, the hot, extra hot we have the garlic and the wild herb as well. So there's a bunch of different sauces you can get off of our sauce bar that you're not gonna find on your basted chicken," said Reese.

Now this West Randolph location is not alone, there's already a second location in Lakeview, on Diversey, and a third location planned for this fall in the New City complex in Lincoln Park, on North and Clybourn, so I guess we're going to be seeing a lot more of these hot sauces around town, in the months to come.

The stores also do quite a bit of catering for larger parties.

Nando's Peri-Peri

953 W. Randolph St

(312) 488-3062

http://www.nandosperiperi.com/restaurants/west-loop

Also:

670 W. Diversey

773-634-7153