Piri Piri Chicken

185/18: Piri Piri Chicken

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.

Piri Piri Chicken

Legs off first.

Piri Piri Chicken

Then the wings.

Piri Piri Chicken

Followed by the breasts.

Piri Piri Chicken

Drumsticks and thighs separated.

Piri Piri Chicken

The Prep:

Two of the breasts from above.

Piri Piri Chicken

Coated in Angus & Oink Piri Piri rub.

Piri Piri Chicken

The Cook:

A couple of handfuls of the Thuros hardwood charcoal over three flamers. Left for 10 minutes then chicken on.

Piri Piri Chicken

Around 4 minutes per side. The breasts were quite thick, I did think about butterflying them to cook quicker. Next time!

Piri Piri Chicken

Time to Eat:

It looked and smelt fantastic!

Piri Piri Chicken


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



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