185/18 – Piri Piri Chicken:
Work has been busy lately so I haven’t had time to cook as much. Disorganised and needing something for dinner I got some chicken breasts out the freezer and checked my rub collection – Piri Piri Chicken!
The Meat:
Last time I bought a whole chicken from Gartmorn Farm I chopped it up and froze it in sections. It wasn’t that hard but is a good way to save some cash as a whole chicken tends to be cheaper than buying the parts separately.
Legs off first.
Then the wings.
Followed by the breasts.
Drumsticks and thighs separated.
The Prep:
Two of the breasts from above.
Coated in Angus & Oink Piri Piri rub.
The Cook:
A couple of handfuls of the Thuros hardwood charcoal over three flamers. Left for 10 minutes then chicken on.
Around 4 minutes per side. The breasts were quite thick, I did think about butterflying them to cook quicker. Next time!
Time to Eat:
It looked and smelt fantastic!
SUMMARY:
The night I cooked this I wrote on Twitter: “Sometimes the best cooks are the easiest ones”. It was an easy cook but it tasted fantastic. The Thuros T1 is great for quick cooks, easy to light and cook on. Gartmorn farm chicken is top quality and the Angus & Oink rub was very tasty too. The chicken was really juicy and I could have eaten more of it!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Direct |
| Charcoal: | Thuros Hardwood Charcoal |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 10 minutes |
| Internal temperature: | 70c Thermapen |
| Notes: | No major changes |
CONNECT WITH ME ON SOCIAL MEDIA:
KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs