Sillius Sodus
Knows what a fatty is.
As Piri Piri seems to be the flavor of the moment, I figured that I would join in the fray...I have two great South Afrikaner friends that I showed the various Piri Piri threads to and after much discussion, decided to make my own sauce. One of the things that I got from our conversations is that Piri Piri sauce will vary from person to person and family to family. With their help, this is mine...
Oh yeah, cue the music...the just released disc by Palms (self titled) is perfect.
Unfortunately, I could not source any African Birds Eye chili's, so I had to make due with Thai hot chili peppers.
My ingredients:
*Thai hot chili peppers
*Yellow onion
*Fresh lime juice
*Fresh garlic
*Fresh flat leaf parsley
*White wine vinegar
*Kosher salt
*Smoked sweet paprika
After putting all in the food processor, here (per discussion) is the resulting semi smooth/semi chunky sauce:
After this mixture sat in the fridge for two days, I placed nine skinless, boneless thighs into the bag and marinated them for almost six hours.
Out to the grill - with some new coconut charcoal:
As I'd read that these coconut briquets get pretty hot, I used only half of a chimney. Here, waiting for the coconut briquets to ash over:
On the grill:
On the plate, with snow peas from my garden and Mulderbosh Chenin Blanc:
BTW, I reduced the leftover marinade to an almost paste like substance and used it as extra topping for the chicken. Awesome.
Thanks for stopping by and looking! :grin:
Oh yeah, cue the music...the just released disc by Palms (self titled) is perfect.
Unfortunately, I could not source any African Birds Eye chili's, so I had to make due with Thai hot chili peppers.
My ingredients:
*Thai hot chili peppers
*Yellow onion
*Fresh lime juice
*Fresh garlic
*Fresh flat leaf parsley
*White wine vinegar
*Kosher salt
*Smoked sweet paprika
After putting all in the food processor, here (per discussion) is the resulting semi smooth/semi chunky sauce:
After this mixture sat in the fridge for two days, I placed nine skinless, boneless thighs into the bag and marinated them for almost six hours.
Out to the grill - with some new coconut charcoal:
As I'd read that these coconut briquets get pretty hot, I used only half of a chimney. Here, waiting for the coconut briquets to ash over:
On the grill:
On the plate, with snow peas from my garden and Mulderbosh Chenin Blanc:
BTW, I reduced the leftover marinade to an almost paste like substance and used it as extra topping for the chicken. Awesome.
Thanks for stopping by and looking! :grin:
