Peri-Peri Chicken

[GreyWolfe01]

Stop being wimps and use Death Sauce

[tailspin]

Tried this again today, dropped the salt level right down.

I used chicken breast, as that was what I had around They turned out quite nice.

I made plenty of marinade this time and fried it up with some left over steamed rice, with green beans and corn and added the sliced up chicken breast into it.

Turned out an absolute treat, with the kids demanding it becomes a regular.

[Matt P]

i did this again last night, used some chicken thighs on the bbq. Enjoyed by all

[renagade]

What would happen if you slow cooked the chicken in this peri-peri marinade ?
Would the chicken turn to mush or is it designed to be bbq'ed?

[Amfibius]

Designed to be BBQ'ed. You would lose all the smoky flavours and crispy bits and all the nice browning.

[ricee007]

Thanks for this -> just added the required stuff to the shopping list.
We have about 3KG of chicken breast in the freezer, so, 'unfrotunately' I'll be using that.

I'm also a wuss when it comes to spicy foods, so, the weak recipe that I'll be following is below

- 2 roast capsicums
- juice of 2 lemons
- 1 tbsp Cayenne pepper
- 3 tbsp smoked paprika
- 3 tbsp chilli
-3 cloves of garlic
- bit under 1/2 cup extra virgin olive oil
5 tbsp salt (see comments later in thread)
Served with Saffron Special Fried Rice and BBQed Corn

It won't be as good; I'll be using a BBQ, and probably not a smoke box in sight.... but, hopefully it'll still taste awesome, and then next time I can adjust the chilli to taste.

[Paul Warren]

Originally Posted by Revenge

Is it a bad thing that I am sitting here licking my screen?

.

I'm with you.

That looks really really good.

I liked that you used quality ingredients too! Not safeway or coles crap.

[OldnBold]

Originally Posted by renagade

What would happen if you slow cooked the chicken in this peri-peri marinade ?
Would the chicken turn to mush or is it designed to be bbq'ed?

Slow cooking is essentially braising not the same as this at all .. I doubt the peri peri marinade would help when braising ... it is designed specifically for bbq.

[mr_wrxman]

I made this tonight, very delicious and easy to make, hope you don't mind if I spread the good word on my blog (not like it has a lot of volume XD)

Also, found it needs a bit more kick.

[ricee007]

Do you actually put four tablespoons of chilli in?? I think I need, at most, 2 tea spoons.

I put 2 tablespoons of masterfoods chilli in a jar, and it was way, way too hot for me. I'm going to fry the leftover chicken, in coconut milk, before eating it. My gf ate all of hers though.

Unfortunately, my corn tasted distinctly like pesticide -> and I don't know why (GF+Ma tasted it, I didn't even put a bite in ---> apparently it was realllly bad, so that put a bit of a dampener on it). Possssibly, father sprayed the BBQ with cockroach killer before going away for 6 weeks, a month ago? He doesn't reckon that he did though. And the chicken didn't taste like pesticide, so perhaps it was just from the farm? -> no idea.

Also, after cooking on the BBQ we leave the BBQ on high burning off the fat to make it easier to clean, and... the BBQ had flames, and *I* think it would have been alrite... but my mum went crazy ran around screaming for the fire extinguisher and spraying the garden hose into the bbq -> so that also detracted from eating dinner as well. The BBQ was not even remotely CLOSE to needing a fire extinguisher, and she was yelling at me to spray it.... including after there were no flames (she just pure panicked) (FTR, I didn't waste a $150 fire extinguisher by pulling the pin out).

The Safron Special Fried Rice was nice though (though, a bit gluggy --> I like gluggy plain rice... but probably would prefer dried fried rice ---< probably would have liked being put in the fridge for longer).

All in all, I like the idea of this recipe, and my GF ate it all (and she isn't a big eater!), but, even going with significantly less chilli (and less cayenne pepper, and less garlic, and adding sugar), it was way too hot for me. I'll eventually make this again, but will be looking at around two teaspoons, not tablespoons.

[Amfibius]

Hi ricee the last time I made this I put a great big glob of chilli into it and it still wasn't hot enough. I could only barely taste the chilli. I wouldn't say that I have a high tolerance for chilli, so the only thing I can put it down to is - your chilli must be hotter than mine

BTW it sounds as if you are using a gas BBQ. This recipe calls for a CHARCOAL bbq! I suppose it would still work on gas, but you would be missing all the smokey flavours. Maybe you could try cooking it over volcanic rocks with some woodchips for the smoke.

[renagade]

Where to buy the container of roasted capsicums?
Want to make this, but also want to make it properly.
Also what internal temps should I be aiming for.

[Amfibius]

You can find roast capsicum in the deli section of your supermarket. It is usually in the antipasto section, where they sell olives, marinaded squid, and cured meats sliced to order. If not, try a Spanish or Italian deli. Otherwise, you could make your own - see here.

Internal temp - when it hits 63C, take it out and let it rest. It should hit 65C while resting. 65C is the target temperature and you do not want to overshoot this by too much. I have accidentally cooked the chicken to 80C and it thankfully still remained moist and tender, thanks to the marinade and the fact it was a Maryland. If it was breast I would be eating a solid chunk of protein at that temperature.

[renagade]

If I can get all the ingredients for Saturday I will attempt this on my Kamado Joe.

[renagade]

Amfibius:
I have paprika not smoked paprike, is there going to be a huge difference?
also for the 4 tablespoons of chilli do you mean ground chilli?

Cheers