197/18 – Piri Piri Chicken:
A few weeks ago I cooked Piri Piri Chicken using a rub from Angus and Oink. Andy Bound messaged me and said to make the Piri Piri Chicken in The Curry Guy book. Here we go!
This recipe is from The Curry Guy Easy cook book – You can buy the book by clicking the link below:
Oil, onion, red pepper, garlic, chillies, smoked paprika, cayenne chilli, pepper, chilli flakes, salt, lemon juice and white wine vinegar. Blended then cooled in the fridge before half the mixture was added to the chicken.
A full chimney of Oxford Charcoal Oak Lumpwood poured into charcoal baskets on the far side to create two heat zones. The chicken was added to the indirect zone and I turned it quite frequently. As the internal temperature got to around 55c I moved it to the direct side of the grill to add a bit of colour and crisp up the skin.
Oh my goodness, it looked awesome!
Time to Eat:
I was looking forward to this!
I have to thank the person that told me to cook this, it was incredible! We planned to save some for the next day but we only left two pieces! Nice bit of kick from the spices and such a great taste from the flavour combinations. The chicken was moist but had a nice crisp skin also.
This dish will be getting made more often I think!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Napoleon Pro 22|
|Cook Method:||Indirect / Direct|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||20 minutes|
|Internal temperature:||70c Thermapen|
|Notes:||No major changes|
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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