The NÓMAADA Charred Chicken

The NÓMAADA Charred Chicken

Chicken is one of the world’s great comfort foods. Every culture has its own way of seasoning it, grilling it, roasting it, and making it its own. From smoky roadside grills to family kitchens and late-night tables, chicken has always been about more than just the meal—it’s about flavour, gathering, and familiarity.

Our take begins with that same idea: take something familiar and give it a little more character. The NÓMAADA Charred Chicken brings together deeply seasoned, juicy chicken with a bold marinade, high heat, and a generous finish of fresh herbs. The result is smoky, slightly spicy, beautifully caramelised, and full of flavour.

From Marinade to Flame

At NÓMAADA, we believe great chicken starts long before it reaches the grill.

We season our chicken generously, allowing the flavours to work their way through before it meets the heat. It is then grilled until the outside develops that deep, irresistible char while the inside stays tender and juicy.

The final touch is all about balance. Fresh spring onions, herbs, a little heat, and a bright, crunchy slaw bring freshness to the richness of the chicken.

Nothing is added simply for decoration. Every element has a purpose.

Smoky. Juicy. Fresh. Full of character.

Chicken With Character

There’s something special about food cooked over high heat. The edges crisp up, the marinade caramelises, and every bite carries a little bit of that smoky flavour.

Our chicken is designed to have contrast — crisp, charred edges against tender meat, rich seasoning balanced by fresh greens and a cool, vibrant slaw.

It’s familiar enough to feel comforting, but distinctive enough to feel like a NÓMAADA dish.

Whether you're sharing it across the table or keeping the whole plate to yourself, this is chicken made to be enjoyed slowly, generously, and with good company.

A Simple Way to Make It at Home

NÓMAADA-Style Charred Chicken

Ingredients (for 2 servings):

• 4 chicken pieces

• 2 tbsp olive oil

• 2 tbsp peri-peri or chilli sauce

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp dried herbs

• ½ tsp black pepper

• Salt to taste

• 1 tbsp lemon juice

• Fresh spring onions, to finish

• Fresh coriander, to finish

For the slaw:

• Shredded red cabbage

• Shredded carrots

• Mayonnaise

• Lemon juice

• Black pepper

• A pinch of salt

Instructions:

1. Combine the olive oil, chilli sauce, garlic, paprika, herbs, pepper, salt, and lemon juice.

2. Coat the chicken generously in the marinade and leave to rest for at least 30 minutes.

3. Grill over medium-high heat until deeply charred and cooked through, turning occasionally.

4. While the chicken cooks, toss the cabbage and carrots with mayonnaise, lemon juice, salt, and pepper.

5. Plate the chicken alongside the fresh slaw.

6. Finish with chopped spring onions, fresh coriander, and a final drizzle of sauce.

A Dish Made for the Table

Some dishes are meant to be eaten quickly. Others ask you to slow down.

The NÓMAADA Charred Chicken belongs to the second kind.

It’s smoky, generous, familiar, and full of the little details that make a meal memorable. The kind of food that works just as well at a casual lunch as it does at a table shared with friends.

Because at NÓMAADA, food is never just about what’s on the plate.

It’s about the people around it, the stories shared over it, and the moments that stay with you.