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Peri Peri Chicken


Beermachine
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3 hours ago, Nnank76 said:

Love the color.  Is the Nandos recipe online? 

I've never had Nandos, but this is what I found and I hope it's close to the real thing? FYI, I cooked mine with the deflectors in the mid position at 400F and it turned out great. I also used olive oil, not vegetable oil.

 

Peri Peri Chicken

 

INGREDIENTS

For The Marinade:

1/2 cup vegetable oil

1/3 cup BBQ sauce

3 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon onion powder

2 teaspoons fresh squeezed lemon juice (optional)

2-4 teaspoons sriracha*

1 teaspoon yellow mustard

2 teaspoons salt

Cracked black pepper , to taste (optional)

 

Chicken:

3-4 pounds (or 1 1/2kg to 2kg) whole chicken (Butterflied is preferred)

Salt and pepper to season

 

INSTRUCTIONS

Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).

 

Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.)

 

FOR THE BBQ:

Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.

Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.

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But I'm lucky to be able to buy the marinade. As you say, home made is also nice. Definitely refrigerate the marinaded bird overnight. 

 

The ingredients on the Nandos bottle:

Water, Distilled Vinegar, Onion Puree (12%), Garlic Puree (8%), Tomato Paste (7%), Sunflower Seed Oil, Lemon Puree (5%), Sugar, Spices (African Bird's Eye Chilli, Paprika), Salt, Hydrolysed Vegetable Protein (Soya), Colour (Caramel), Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Thickener (Modified Tapioca Starch), Antioxidant (Ascorbic Acid), Rosemary Extract
 

28017011_0_640x640.jpg

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  • 1 year later...

I was fortunate enough to have nandos while in Washington DC a few years back. Possibly the best chicken I’ve ever eaten.  I can get the sauce at my local Kroger, I make a mean nandos peri peri quesadilla with it. Can’t wait to do chicken with this on my new kamado. 

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That looks great and I be it was super tasty too.

 

But to be honest, that recipe is a thousand miles away from being authentic. Or even Piri Piri (sorry).

 

The key to authentic Piri Piri is red bird's eye chillis. Preferably African, but Thai will do as a substitute. Lots of them. 

 

Then onion (I like red), garlic, red bell pepper, some fresh herbs (but it's meant to be spicy more than herby, so not too many) - fresh chopped Thyme and Oregano are good. Olive oil, White wine or cider vinegar, freshly squeezed lemon juice and some salt and black pepper to taste.

 

I wont give any quantities as this is one of those things you need to make your own, to your own taste and the amount of chillis in particular is very personal. I like lots of chillis and lots of garlic, medium amounts of bell pepper and onion, a few ounces of herbs and then just bring it together in the blender with vinegar, oil and lemon juice to get the right consistency and taste.

 

On a Kamado, char the bell peppers and onions on the grill. Then leave to cool and blend with the rest of the ingredients and season to taste with salt.

 

Now you have Piri Piri marinade. If you then take some of it and bring to a simmer for 20 mins or so, you have Piri Piri sauce  to use as a dip.

 

 

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So the OP inspired me to make some Peri Peri chicken yesterday....

IMG_6355.thumb.jpeg.a085b4e9b97676625b06fb33e72a14f6.jpeg

 

Here's most of the ingredients. The Birds Eye chillis are from Senegal, so pretty close to the right ones.

 

IMG_6357.thumb.jpeg.f9b9af8c182d2e9e13a033a48823d012.jpeg

 

One chicken parted up and marinading

 

IMG_6361.thumb.jpeg.f65d2bedbfcdd579e8c4dcb66c8e2496.jpeg

 

And on the grill. The dull looking piece at the top right is for my wife who doesn't like chilli.

 

It tasted great. Super spicy just how I like it. I have to say though, Beermachine's chicken in the original post does look better!

 

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8 hours ago, adm said:

So the OP inspired me to make some Peri Peri chicken yesterday....

IMG_6355.thumb.jpeg.a085b4e9b97676625b06fb33e72a14f6.jpeg

 

Here's most of the ingredients. The Birds Eye chillis are from Senegal, so pretty close to the right ones.

 

IMG_6357.thumb.jpeg.f9b9af8c182d2e9e13a033a48823d012.jpeg

 

One chicken parted up and marinading

 

IMG_6361.thumb.jpeg.f65d2bedbfcdd579e8c4dcb66c8e2496.jpeg

 

And on the grill. The dull looking piece at the top right is for my wife who doesn't like chilli.

 

It tasted great. Super spicy just how I like it. I have to say though, Beermachine's chicken in the original post does look better!

 

Great job man! Excellent looking chook!

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