Somehow the hyphenated chicken recipes have got my attention as of late. As with last week's recipe for Huli-Huli, this week I travel half way around the world to Mozambique in Africa to give you the Peri-Peri variant. The origins of the recipe are said to have originated probably in Portugal and brought to the continent during spice trading. The locals use a Peri Peri chili (also known as African birds-eye chili) to add a spicy tang to the marinade before grilling or roasting. This recipe somewhat reminds me of Jamaican jerk chicken, although (other than heat from chilies) there may be no relationship between the two.
That said, most recipes will readily tell you that birds-eyes are a bit difficult to find so a good substitute would be either Fresno, red jalapenos or Thai variants giving you similar results. I found Fresno's fairly easily so I went with those. They give you a fair amount of heat (similar to a jalapeno) so judge your tolerance level accordingly. Once cooked you can detect the heat in the skin of the chicken but it won't overwhelm.
As the title indicates, I smoked my chicken halves in a WSM. The usual method is to either grill chicken pieces over open flame or a whole spatchcocked bird. Either way you will see a fair amount of charring which adds to the delicious end result.
So let's get to cookin' some Peri-Peri chicken;
PERI-PERI CHICKEN
Course: Dinner, also great for left over lunches
Cuisine: African Inspired BBQ
Makes: 6-8 servings
Takes: 30 minutes prep, 6-12 hours marinade, 1-1/2 to 2 hours to smoke
Special Equipment: Large Tupperware vessel for marinating or 2 each 2-1/2 gallon zip lock bags
Ingredients:
The Bird
1 large 4-5# chicken, spatchcocked & cut into halves
Marinade
6 cloves garlic
4-6 red Fresno chili peppers, seeded, chopped
1 white onion chopped
1 tablespoon smoked paprika
1 tablespoon fresh thyme leaves
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon white sugar
2 bay leaves torn into pieces
1/3 cup olive oil
1/4 cup sherry vinegar
1 lemon juiced
Method:
MARINATE THE CHICKEN
Into a blender or food processor add the garlic, chiles, onion and salt. Blend until finely chopped, scraping down the sides of the vessel if needed, about 20 seconds total. If you have difficulty blending, add some of the water to assist in the blend.
Next add in the paprika, thyme, cayenne, sugar, bay leaves, lemon juice, sherry vinegar, and pepper. Continue to blend. While blending, drizzle the oil into the vessel to emulsify.
The marinade should be just loose enough to be easily spreadable. Reserve a portion of the marinade (cover and refrigerate) for brushing the chickens as they cook.
Place the chicken halves into a large vessel or Ziplock bag. Add the marinade and toss to evenly coat. Let stand at room temperature for at least 30 minutes, or preferably cover and refrigerate up to overnight.
OPTION 1: SMOKING
Fire up your smoker to 250*F. Add in some fruitwood of your choice. Place your chicken halves bone side down to begin with or hang them if using a drum or bullet smoker.
Check your birds every 30 minutes or so. Add some of the reserved marinade and allow it to bake into the outside of the bird for color, flavor and to prevent charring. Continue to monitor temps; shoot for 160-165*F in the breasts and 175-180*F in the dark meat.
When finished, allow to rest. Feel free to add some additional reserved marinade to give the chicken a finished look. Carve and serve.
OPTION 2: GRILLING
Fire up a gas grill for direct, medium heat (about 350ºF), or prepare a charcoal grill for both direct and indirect medium heat. If the chicken has been refrigerated, let it sit at room temperature while the grill heats up..
When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Remove the chicken from the marinade (discard the remaining marinade) and place on the grill skin-side down in a single layer, grilling over direct heat. Cover and cook undisturbed until grill marks appear on the bottom, about 10 minutes. Add some of the reserved marinade if needed.
Flip the chicken. Reduce the heat to low on a gas grill, or transfer to indirect heat on a charcoal grill. Continue to grill, flipping the chicken every few minutes, until cooked through and an instant-read thermometer in the thickest part of the breast registers at least 165*F or in the leg/thigh joint up to 175-180*F. Brush with the reserved marinade before serving.
That said, most recipes will readily tell you that birds-eyes are a bit difficult to find so a good substitute would be either Fresno, red jalapenos or Thai variants giving you similar results. I found Fresno's fairly easily so I went with those. They give you a fair amount of heat (similar to a jalapeno) so judge your tolerance level accordingly. Once cooked you can detect the heat in the skin of the chicken but it won't overwhelm.
As the title indicates, I smoked my chicken halves in a WSM. The usual method is to either grill chicken pieces over open flame or a whole spatchcocked bird. Either way you will see a fair amount of charring which adds to the delicious end result.
So let's get to cookin' some Peri-Peri chicken;
PERI-PERI CHICKEN
Course: Dinner, also great for left over lunches
Cuisine: African Inspired BBQ
Makes: 6-8 servings
Takes: 30 minutes prep, 6-12 hours marinade, 1-1/2 to 2 hours to smoke
Special Equipment: Large Tupperware vessel for marinating or 2 each 2-1/2 gallon zip lock bags
Ingredients:
The Bird
1 large 4-5# chicken, spatchcocked & cut into halves
Marinade
6 cloves garlic
4-6 red Fresno chili peppers, seeded, chopped
1 white onion chopped
1 tablespoon smoked paprika
1 tablespoon fresh thyme leaves
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon white sugar
2 bay leaves torn into pieces
1/3 cup olive oil
1/4 cup sherry vinegar
1 lemon juiced
Method:
MARINATE THE CHICKEN
Into a blender or food processor add the garlic, chiles, onion and salt. Blend until finely chopped, scraping down the sides of the vessel if needed, about 20 seconds total. If you have difficulty blending, add some of the water to assist in the blend.
Next add in the paprika, thyme, cayenne, sugar, bay leaves, lemon juice, sherry vinegar, and pepper. Continue to blend. While blending, drizzle the oil into the vessel to emulsify.
The marinade should be just loose enough to be easily spreadable. Reserve a portion of the marinade (cover and refrigerate) for brushing the chickens as they cook.
Place the chicken halves into a large vessel or Ziplock bag. Add the marinade and toss to evenly coat. Let stand at room temperature for at least 30 minutes, or preferably cover and refrigerate up to overnight.
OPTION 1: SMOKING
Fire up your smoker to 250*F. Add in some fruitwood of your choice. Place your chicken halves bone side down to begin with or hang them if using a drum or bullet smoker.
Check your birds every 30 minutes or so. Add some of the reserved marinade and allow it to bake into the outside of the bird for color, flavor and to prevent charring. Continue to monitor temps; shoot for 160-165*F in the breasts and 175-180*F in the dark meat.
When finished, allow to rest. Feel free to add some additional reserved marinade to give the chicken a finished look. Carve and serve.
OPTION 2: GRILLING
Fire up a gas grill for direct, medium heat (about 350ºF), or prepare a charcoal grill for both direct and indirect medium heat. If the chicken has been refrigerated, let it sit at room temperature while the grill heats up..
When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Remove the chicken from the marinade (discard the remaining marinade) and place on the grill skin-side down in a single layer, grilling over direct heat. Cover and cook undisturbed until grill marks appear on the bottom, about 10 minutes. Add some of the reserved marinade if needed.
Flip the chicken. Reduce the heat to low on a gas grill, or transfer to indirect heat on a charcoal grill. Continue to grill, flipping the chicken every few minutes, until cooked through and an instant-read thermometer in the thickest part of the breast registers at least 165*F or in the leg/thigh joint up to 175-180*F. Brush with the reserved marinade before serving.
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