This Peri Peri Chicken Recipe Is PACKED With Flavour | chicken meat, piri piri | This Peri Peri Chicken Recipe Is PACKED With Flavour | By Thatdudecancook | Truly is the best chicken I've ever freaking made and I mean that. It's piri piri chicken time my friends. So going in here with my shallots, my garlic, and my chilis. Now with the shallots here all I did was half them. Peel them and just rough chop them. That'll make this whole process easier. The garlic same as usual. Just rub off the skin. Then smash the individual cloves. Take them out and then just rough chop it again. And of course the chili. We need to talk about this for a second. So Piri Peri Chicken has its roots in half and Portugal but really I think it's from Africa from Mozambique and you know piri piri comes from pilly pilly I think which just means pepper pepper and so if you can get your hands on them what you want to use is African birds eye chilies that's the authentic way to make this dish bright red I feel like if I had to use those dried chilies it would just be really dark I went fresh and I chose Fresno peppers that are nice and fruity and delicious now I'm going to go with a little bit of lemon zest thyme this isn't exactly traditional you would see mostly orega being used in Peri Peri Chicken but I just love chicken with thyme so much that I know it's going to be great I'm also just going to put a little dried bay leaf in here again if you don't have these don't feel excluded I feel like a lot of people might see a recipe and they might be missing one ingredient and think oh well I can't make it now you shouldn't think like that when you're cooking cooking is a skill that should make your life better it's not like everything has to be perfect all the time right just make it with what you have the important thing is that you're cooking and having fun right now smoked paprika put a thyme bit in here. I'm going to do a little touch of salt as well. Now, we take our little smasher. Alternate from smashing like this and then just a circular motion. If you blend the oil with all these ingredients, it's going to make more of an orange color. By doing it this way, it's going to be bright red. Now, I don't want to lie to you guys about the workload. Took about 10 minutes. Now, I'm adding a little bit of tomato paste, tomato paste, cook it in a pan over about medium heat. For three, 4 minutes, get rid of that acidic tinge. It just deepens the flavor in a nice way. Now, touch of vinegar and lemon and last but not least, here's some good, old-fashioned olive oil. Just work that in. Wow, look at that, huh? I'm telling you, if you throw it all in a blender, it ain't going to look like that. You just want to bring it together until it's not quite split. That's good. Alright, we take our chickens here. These are organic chickens, right? Dry these up a little so they're easier to work with and what I want to do with these is spatch caulk em and we're just going to slice along either side of the spine all the way up like so. There we go. Look at his split. That's out. Now, flip it over. What we're going to do like a little CPR motion and just flatten it down. Make sure you'll hear it crunch. There, let's do the other one here. Now, I go for the pimentone, right? Just taking a fine mesh strainer and we're going to do it like this. This way, we get a nice, even layer of that beautiful smoky paprika everywhere. And do that cavity side as well especially up here on those wings and what I'm going to do while I have these chickens flipped is start applying the marinade to this cavity side and what I want to do is really just give it a little love actual real life godly love just work it in a little bit now I'm going to go ahead and flip that in to the bowl I'm going to marinate it in and then apply the rest of the marinade in the bowl that way I don't lose a bunch on the board get it everywhere get it in it's little it's little wing armpits here right here comes its friend right there on top you know what it's in. We're a family channel. I can't tell you but there it is and there she is in all her glory peri peri chicken. Give it the old catering wrap. Now, I'm going to do this anywhere from twenty-four to 48 hours. I haven't decided yet. Into the fridge, obviously, right? You guys know that. Alright, I went for the full twenty-four. Now, we're going to get our chickens out here. What I'm going to do is obviously, we don't want to cook this marinade, right? It's all just burned. Do your best just to scrape some away. You can leave a little on there like so but I'm scraping it away and I'm putting it into a pot. I'm going to recook this marinade. I'm going to cut it with a little bit of butter in the end and glaze it back onto these and then, I'm going to just take what's in the bowl here and dump it out into the pot as well Wow. Don't want to waste this marinade, you know. I have two large pans. Bam bam. Chickens are going to go skin side down each of the pans. I have two heavier pans to weigh it down. We're just going to take some foil for our heavy pans and just wrap it around. Obviously, we don't want the bottom of a pan touching our chicken that's why we wrap it in foil. We're going to put them right into our fourth degree oven to heat up and now with our chickens, I'm going to season them right now. As you know, there's a little bit of seasoning in the marinade but it needs this extra salt, right? Make sure to get under those wings. Also, just grab these legs, flip back. Okay, now our birds are nice seasoned and Sergeant Gilbert reporting for duty. Some people were obviously missing Sergeant Gilbert. Okay, my friends, the time has come. Let's cook the birds. Alright, let's fire this up and we'll just light up our little stick of sandalwood and we'll quickly just bless anybody who's watching this video. I have my pans on high just to get a little heat into them. They've been on high for about 3 minutes. I'm going to now turn it down to a just medium high, medium. I'm doing olive oil just feels right for this. Drop our first chicken here. Now, let's drop the other one. Just keeping that heat at medium now. Our weight pans have been in the oven for 10 minutes. Time to drop it on and push down a little with a towel obviously. Next one, on she goes. Bam. Chickens are rocking. We're looking good. Again, heat is just a touch over low now. I just started it high to get the heat into the pans and then slowly turned it down. Oh boy, maybe I open some windows when you do this because chili. Alright, these have been on low heat for about 12 minutes now. Now, with those weights still on, I'm going to put em in my 400-degree oven Fahrenheit Celsius is right there. Twin minutes my friends. We can remove the weight pans. Make sure you flip those over. And now grabbing both of these little legs here. Let's flip it. Oh my god. This is unbelievably good. Other one, now, simply back in the oven flipped like that. If you want as well, you can periodically pull these out every eight minutes or so and just brush them with a little bit of that juice that's coming off. Just another 15 minutes or so and this is hitting internal temp of 165 degrees. Now, let's get our reserved marinade over the heat. There was a lot of raw chicken here, right? So, we're going to cook this just medium heat here and what we'll do is just add some juice that came out of these chickens I'm going to add a touch of lemon juice this has been cooking for about five minutes I'm going to turn the heat all the way down even off at this point and we're just going to add a little bit of butter just for the flavor there now we'll paint some of that marinade back on and just back in the oven for a few minutes okay let's go let's go let's go man oh my now just a good long rest for our birds I'll do this for a good 20 minutes the wing the wing is your treat you have to enjoy a wing and of course, we're going to dip it into our sauce here of course. Oh my god. I think it's the best chicken wing I ever had in my life. Okay, let's just get in here. Oh my gosh. I'm just going to eat a leg. Look at that. I got a little thing of sauce right here. Oh my god. Oh unbelievably good? Yes.
This Peri Peri Chicken Recipe Is PACKED With Flavour | This Peri Peri Chicken Recipe Is PACKED With Flavour | By Thatdudecancook
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