I’ve been looking for this everywhere. I go the New Bedford Massachusetts every month and there are several Portuguese bbq chicken restaurants there. It’s legit the best chicken I’ve ever had. Now I can make it here at home. Thanks!
Thanks Roel for this recipe. It is the dry brine that does the trick. I have had this one saved and make it at least one every 2 weeks throughout our Canadian grilling season. It's the best chicken ever and I've shared your vid with friends !!
so love to see every recipe you cook.. making me, inspired to be a good chef and exploring hydroponics and all about agri. i will try this recipe for sure.
The piri piri sauce recipe is delicious! I didn't have piri piri peppers so used 1 jalepeno for volume & flavor and 2 red habanero for heat. If you have a large bird (American style) be ready for a longer cook time. I recommend either using indirect heat or close your vents halfway to keep the fire from getting too hot. I bought a chicken fryer from Costco (in the US) and halfway through the cook had to partially close the vents of my Weber kettle because the bird was getting charred.
The technique you used is better than rotisserie. I always find the rotisserie type dry. Or maybe overcooked. But yours with internal temp monitoring seems really good.
I guess I was doing mine wrong for years ! :) No salt dry brine and I was marinating the birds with a sauce coating on them before putting them on the grill. Thanks for this video. I live up north and BBQ season is short. This is the first one I will make. I add lemon juice in the sauce. Thanks again !
Nice looking chicken there. Looks good and spicy! I have a BBQ restaurant here in South Texas I make chicken halfs 5 days a week over poast oak. but this is different ....I want to try this for me and my wife.👍
Hi Henry, I'm thinking of starting a similar business. When you have to serve a long queue of customers, how long does it take to get the chicken ready. Time tends to be a big issue with customers and you also don't wanna prepare food before they arrive to order. Please advise.
Fantastic cook Roel! Also a high five for that little pepper plant, it's a trooper that just keeps going. Eet smakelijk en wederom bedankt voor een super recept
hello, Next time try to use piri - piri the one that you use is not piri piri. when you put salt in the chicken, try squeezing one or two lemons and put 3 or 4 cloves of garlic paste and a spoon of pimentão doce and rub it well on the chicken. bag it, (vacuum is better), and put it in fridge until the next day. then you cook it. as you cook you should rub the real piri piri source (put the juice of a couple lemons and the birds-eye chilies (without the seeds) in a pan and let it boil for 5 minutes. separate the boiled juice from the piri piri that would be pasted on mortar and pestle with salt. then you mix again the juice with the paste). rub this piri pir source while in the chicken wille cooking it. Thats the way Mozambicans do it. The dish is Mozambican, not South African. Nandos is the abbreviation of Fernando who was a Portuguese guy that fled to South Africa after the Portuguese abandoned Mozambique in 1974.
I have been a fan of your Peri Peri marinate since one of your earlier videos when you made it and placed it into a Jar :D this looks excellent i love how you didn't hesitate on the salt keep the videos coming brother!!
Hey I tried this last year and loved it. I’m heavily pregnant and can’t be bothered getting the bbq out can I cook this in the oven? Any suggestions pls thanks xx
Always enjoy your videos. I purchased a really nice Santa Maria Style grill and plan to give this recipe a go using an oak wood fire. Great work as always. Keep grilling.
Ya you need to marinate the chicken 24 hours wigh piri piri then salt it it and grill it, and you need lemon zest. You also dont have char marks wich gives flavour
who would not like this recipe .Those 5 people are crazy or vegetarians . I have seen similar recipe on the pan too, covered with lid and a stone for wight on it :)
Nice job but to be authentic Portuguese Piri Piri chicken you have to add dry white wine to that sauce that you brushed on the chicken. It also looked a bit undercooked to me. I've have been making this chicken for 40 years so I know what I am talking about. Great work anyway. Cheers from the Portuguese Pitmaster!
Chicken is still raw. Can see the red flesh at the inner thigh as he breaks it. Also whAt if you don’t like chicken the piri piri marinade won’t stick well. Needs to be marinated at least two hours in and out.
sorry to be off topic but does anyone know of a tool to log back into an Instagram account..? I stupidly lost the account password. I would love any assistance you can offer me.
@Toby Ezra thanks for your reply. I got to the site through google and Im trying it out now. Takes quite some time so I will get back to you later with my results.
Hi Pitmaster X, I love your show. Can I give you a cleaning tip: I use the same trick as you, a hot gril cleans very easy, but before you oil the gril rate , rub it with half an union, it will clean the last bits and gives a very nice smell to the grill rate
Looks good - but those are not Piri-Piri - they are just chillies. Piri-Piri are small pods 20x8mm - I grew loads in Zimbabwe before moving to the UK. They are the Birds Eye Chilli....
![ROSÉ (로제) - number one girl [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/A9oByH9Ci24/mqdefault.jpg)
I’ve been looking for this everywhere. I go the New Bedford Massachusetts every month and there are several Portuguese bbq chicken restaurants there. It’s legit the best chicken I’ve ever had. Now I can make it here at home. Thanks!
Thanks Roel for this recipe. It is the dry brine that does the trick. I have had this one saved and make it at least one every 2 weeks throughout our Canadian grilling season. It's the best chicken ever and I've shared your vid with friends !!
I know this is an older video, but just made this last night. AMAZINGLY delicious!!!
so love to see every recipe you cook.. making me, inspired to be a good chef and exploring hydroponics and all about agri. i will try this recipe for sure.
I had this one tonight again after a long time, still the best piri piri receipe i know
Gotta love Portuguese Grilling style! Cheers!
The piri piri sauce recipe is delicious! I didn't have piri piri peppers so used 1 jalepeno for volume & flavor and 2 red habanero for heat. If you have a large bird (American style) be ready for a longer cook time. I recommend either using indirect heat or close your vents halfway to keep the fire from getting too hot. I bought a chicken fryer from Costco (in the US) and halfway through the cook had to partially close the vents of my Weber kettle because the bird was getting charred.
can you please tell me which models of kamado joe barbecues you have
cheers
alex
Hello pitmaster X, I just want to know how much time the chicken was on the grill????.....so I can try it this weekend...
The technique you used is better than rotisserie. I always find the rotisserie type dry. Or maybe overcooked. But yours with internal temp monitoring seems really good.
Muito bom.
Irei fazer com certeza.
Obrigado
You deserve more recognition, cant wait to see you growing
Thanks.. it's already happening.. thanks to all of you!
looks like I'm making this for Canada day !!
Congrats on Canada day then!!
I guess I was doing mine wrong for years ! :) No salt dry brine and I was marinating the birds with a sauce coating on them before putting them on the grill. Thanks for this video. I live up north and BBQ season is short. This is the first one I will make. I add lemon juice in the sauce. Thanks again !
You nailed it... insane roadkill style... thumbs up, man!
Thanks bro... one for the trenches
Damn Roel that looks like one of the sharpest knifes i've ever seen. Do you use a wetstone to keep it sharp?
I really like the "dry-brining" technique. I will definitely try this recipe out. Thanks Chef.
My pleasure Papi.. you will love it
Wow...so good! Thank you for sharing your recipe!
Going to try this one for sure. That had me drooling, all those chilies and garlic.
Hahahaha.. awesome!
Wonderful recipe! I should give it a try!
My wife and I reaaaalllyy like this recipe. I’ll have to make this for her , look forward to it.
Nice looking chicken there. Looks good and spicy! I have a BBQ restaurant here in South Texas I make chicken halfs 5 days a week over poast oak. but this is different ....I want to try this for me and my wife.👍
Hi Henry, I'm thinking of starting a similar business. When you have to serve a long queue of customers, how long does it take to get the chicken ready. Time tends to be a big issue with customers and you also don't wanna prepare food before they arrive to order. Please advise.
Fantastic cook Roel! Also a high five for that little pepper plant, it's a trooper that just keeps going.
Eet smakelijk en wederom bedankt voor een super recept
hello, Next time try to use piri - piri the one that you use is not piri piri. when you put salt in the chicken, try squeezing one or two lemons and put 3 or 4 cloves of garlic paste and a spoon of pimentão doce and rub it well on the chicken. bag it, (vacuum is better), and put it in fridge until the next day. then you cook it. as you cook you should rub the real piri piri source (put the juice of a couple lemons and the birds-eye chilies (without the seeds) in a pan and let it boil for 5 minutes. separate the boiled juice from the piri piri that would be pasted on mortar and pestle with salt. then you mix again the juice with the paste). rub this piri pir source while in the chicken wille cooking it. Thats the way Mozambicans do it. The dish is Mozambican, not South African. Nandos is the abbreviation of Fernando who was a Portuguese guy that fled to South Africa after the Portuguese abandoned Mozambique in 1974.
did you stop flipping the chicken after you started adding the marinade? About how long did it take before it was cooked through. Looks excellent! :-)
You can still turn it, but very carefully ... thanks Stephen
looks perfect if you ask me
Can I make this on a Propane bbq and at what temperature?
I have been a fan of your Peri Peri marinate since one of your earlier videos when you made it and placed it into a Jar :D this looks excellent i love how you didn't hesitate on the salt keep the videos coming brother!!
Really enjoy the shows. Nice technique
Big thumbs up! Looks great, and I bet it tastes better.
Thanks Herbert! it does
Do you use a fresh bay leaf?
Going to try this chicken piri piri this weekend.
Hi, you need to add half lemon juice to the piri-puri sauce im order to obtain the real porruguese recipe.
Hello, how long does it take to grill this chicken and what should be the temp inside the grill? Thanks
Hey I tried this last year and loved it. I’m heavily pregnant and can’t be bothered getting the bbq out can I cook this in the oven? Any suggestions pls thanks xx
Yes you can. ruclips.net/video/i80g8oNdo00/видео.html
Peri Peri sauce contain vinegar and I mean a lot of vinegar for that tang and thyme is essential to the marinade.
Some tiny bit of sugar as well
Iram Amna, you meant Piri-Piri. Peri-Peri doesn’t exist.
you have so many great ideas!! it seems endless lol! super job again!! keep up the work!! smoke on!
Thanks James... they just keep on coming!
Really great video Roel! lovely stuff
Thanks Josh!
Looks fantastic! My mouth is watering!!
Thanks Rob!!
use african birds eye chili, marinade the chicken in peri peri marinade up to 48 hours prior to grilling.
I usually leave it inside a ziplock bag on the day before and let it marinade. The flavor is amazing
@Pitmaster X can i get link to that grinder
Nice! At what temp did you keep the kamado joe? Do you close the lid?
Oh my god, my mouth is drooling :D
Awesome!!
man the dutch accent is so cool.perhaps a little carribean style barbeque next? Or even curing your own meats?
Awesome.. great suggestion!
That chicken looks amazing brother!!! Question. What brand is that boning knife in the beginning??
soooo much good stuff here
Thanks Dave!!
What's the filet knife you're using in the video?
I find it tastes better with an overnight at brineing, and marinating it for at least a few hours.
Thanks for sharing that.
Excellent I will certainly give this a try. Thanks Roel Great cook!
Awesome bro! Glad you like it
About what temperature are you grilling this at?
Thanks mate!! I’m gonna make these thursday... only one question... is it to spicy for kids??
Awesome Wouter.. yes it is... I suggest you make another chicken for the kids
Pitmaster X thanks Roel! I will!!
Always enjoy your videos. I purchased a really nice Santa Maria Style grill and plan to give this recipe a go using an oak wood fire. Great work as always. Keep grilling.
Looks awesome! Been wanting to make that for awhile, but haven't had the chance yet. Have you tried to make Huli Huli Chicken yet? It's superb!
Thanks, great version of this recipe, I learned something today!!!
Looks really good!
Looks absolutely yummy
hello there sir
im your avid fan here in Philippines i have your recipe here in my phone.. so love to see your eve
Such a great chicken cook! I did a chicken cook this week also!
Roel is like Tom Cruise in Cocktail, when he flipped the grill cleaner
No acid? I you sure you got that flavor profile correct?
That looks brilliant, ill be trying that sauce out for sure. 👍👍👍
Always good work love it
Wow! Looks amazing and I'm sure it taste amazing. Thanks I'll be making that July 4th for the holiday 👍🏼👍🏼😋😋
Where can you get a food processor like that ?
Ya you need to marinate the chicken 24 hours wigh piri piri then salt it it and grill it, and you need lemon zest. You also dont have char marks wich gives flavour
Awesome Roel! Looked fantastic.
Thanks Nigel!!! first comment!!!
who would not like this recipe .Those 5 people are crazy or vegetarians . I have seen similar recipe on the pan too, covered with lid and a stone for wight on it :)
Awesome... don't worry about the haters.
I ate this in Macau when I was young. I really missed it.
Das weer een beste Roel, bedankt voor het recept ! :-)
That's looks amazing!
Once again...
Thanks bro!
Great video buddy.. where can I buy one of your grills ?
Check out kamadojoe.com
Hé Roel, maak volgende keer je saus wat dunner (meer olie) en verwarm het dan wordt het nog lekkerder...
Looks so tasty!
Thanks Craig.. it is
Nice job but to be authentic Portuguese Piri Piri chicken you have to add dry white wine to that sauce that you brushed on the chicken. It also looked a bit undercooked to me. I've have been making this chicken for 40 years so I know what I am talking about. Great work anyway. Cheers from the Portuguese Pitmaster!
Looks like great tasting chicken with the piri-piri sauce added after the chicken is cooked half -way !!!
Hell yeah !! That looks tasty... 😋😋😋
*Yummy*
Chicken is still raw. Can see the red flesh at the inner thigh as he breaks it. Also whAt if you don’t like chicken the piri piri marinade won’t stick well. Needs to be marinated at least two hours in and out.
GREAT VIDEO!
Me gustan tus videos y he visto muchos, pero le ando adivinando a todo. Bueno fuera que pudieras traducirlos. Dios contigo
Spatchcock Chicken Piri Piri is going on the grill this weekend. Ohhhh yes.
Awesome Don .. that is going to be tasty
My favourite style of chicken for the braai
"Authentic Chickin PeePee"
Not done enough for me but awesome recipe.
My favorite dish, eet smaaklik.
Thanks for the ressipi
06:48 Thigh meat shouldn't look like this when it's at temp. I'll be sure to take mine to 165f at the thigh. Looks good otherwise!
Thank you so much 100%
Little Sir Echo here - Love the posts, but I still would love to see some (rough) timing estimates and not just temperature guidance.
sorry to be off topic but does anyone know of a tool to log back into an Instagram account..?
I stupidly lost the account password. I would love any assistance you can offer me.
@Finnegan Drew instablaster =)
@Toby Ezra thanks for your reply. I got to the site through google and Im trying it out now.
Takes quite some time so I will get back to you later with my results.
@Toby Ezra It did the trick and I actually got access to my account again. I'm so happy!
Thank you so much you saved my account!
@Finnegan Drew you are welcome :)
Hi Pitmaster X, I love your show. Can I give you a cleaning tip: I use the same trick as you, a hot gril cleans very easy, but before you oil the gril rate , rub it with half an union, it will clean the last bits and gives a very nice smell to the grill rate
Thanks Bas.. great suggestion!
Your chicken looks good but You didn't put lemon n vinegar in your sauce 2ndly which olive oil is used virgin or refined
Very sharp knife
That's how I like them
Super!!!👍👍👍
Great Chicken if you give up cooking you would make good James Bond.
hahahah.. thanks John... "Shaken not Stirren"
No lemon juice needet?
Great sauce, but I add lemon juice and zest in 🙂
Looks good - but those are not Piri-Piri - they are just chillies. Piri-Piri are small pods 20x8mm - I grew loads in Zimbabwe before moving to the UK. They are the Birds Eye Chilli....
Awesome upload! :-)
I can't believe I can smell the chicken through the screen. probably it's my imagination
😂😂😂