peri peri chicken

[chicagokp]

So, Bucc's was kind enough to pass along some of this stuff....

He said to take a tablespoon and mix in with butter, oregano, extra virgin olive oil, white wine vinegar, 1 Tbsp crushed red pepper flake and bring to a simmer. Then let cool and use on the chicken.

I ended up with this...

I brined my bird up with 1 gallon of h20, 6 oz kosher salt, 1 Tbsp Tender quick, and a few shakes of Yard Bird and Granulated Garlic.

She swam for 4 hours, then a 15 min soak in regular h20, then 5 hours in the fridge before it was grilling time. About 1 hour before I put on the grill, I brushed the peri peri marinade on the bird. I saved a bit to brush on table side.

Grill is almost up to temp. I cooked everything between 375 and 400.

Here she is with 15-20 min left. The legs are for the kids. I gave them Lawry's not knowing if they'd like it.

Since we were doing Portuguese cooking, I needed green wine.

While the bird was resting, I threw on some asparagus..

Here we are plated with some rice and mushrooms. Next time, I'll kick in some more crushed red for heat. But it was delicious!

Thanks Bucc's!

Enjoy!

 

[cowgirl]

Love the looks of your whole feast KP, looks delicious!!

 

[buccaneer]

Wow Kirk, you make my rub look gooood, mate!!

That is some great looking chicken!

:faint:

 

[Ron_L]

I'd hit that :-D

 

[chicagokp]

Wow Kirk, you make my rub look gooood, mate!!

That is some great looking chicken!

:faint:

Keeping some on the side so you can brush some additional on is key. So delicious. Am thinking that stuffing some leftovers in Mexican bilollo bread will make my day tomorrow!

 

[buccaneer]

So peri peri is not well known there?

 

[Phubar]

Excellent!
In september I'm gonna eat some from a churrascaria in Portugal...very tasty!

 

[chicagokp]

So peri peri is not well known there?

It may be where there are more Portuguese immigrants in the north east (rhode Island and Massachusetts). But it is not common around here. I'd like to figure a way to make the spice mix here.

 

[Phubar]

It may be where there are more Portuguese immigrants in the north east (rhode Island and Massachusetts). But it is not common around here. I'd like to figure a way to make the spice mix here.

I'm only used to the liquid form but here's a simple recipe: http://leitesculinaria.com/7745/recipes-portuguese-piri-piri-hot-sauce.html

 

[Garyclaw]

That bird, and plate, looks awesome.

 

[dwfisk]

So peri peri is not well known there?

I had never heard of it, but that's one of the great things about this site, hearing of new stuff & seeing it in action. Now I know just enough to look & ask. Thanks fir the post.

 

[Wolfpack]

Awesome cook- chicken looks spot on

 

[John Bowen]

That looks so good - excellent job. Did you apply any of the rub under the skin before you grilled it?

 

[buccaneer]

It may be where there are more Portuguese immigrants in the north east (rhode Island and Massachusetts). But it is not common around here. I'd like to figure a way to make the spice mix here.

Ill sort that out for you.:-D

 

[chicagokp]

I'm only used to the liquid form but here's a simple recipe: http://leitesculinaria.com/7745/recipes-portuguese-piri-piri-hot-sauce.html

Oooo....thanks! I will check it out.

That looks so good - excellent job. Did you apply any of the rub under the skin before you grilled it?

I didn't, but I should have. I did save some of the liquid/sauce/marinade, I didn't use everything on the bird before cooking. I had a pastry brush that I kept at the table to brush on individual bites of the bird. I added more chili flake to mine to crank up the heat a notch.

Ill sort that out for you.:-D

Excellent! Not very economical to ask you to ship when I need more!

 

[MS2SB]

Very cool, never heard of Peri Peri before. Looking forward to the recipe from Bucc. I've never seen Tenderquick used in a quick chicken brine before, what's the reasoning behind it?

 

[fingerlickin']

Looks like an outstanding meal! :thumb:

 

[firefighter4634]

Looks delicious!

 

[chicagokp]

Very cool, never heard of Peri Peri before. Looking forward to the recipe from Bucc. I've never seen Tenderquick used in a quick chicken brine before, what's the reasoning behind it?

I have based my brines from Thirdeye....I don't have a good reason.

http://www.bbq-brethren.com/forum/showpost.php?p=883806&postcount=4

 

[Ackman]

I think this is the same stuff available from Penzeys Spices:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysperiperi.html