Im looking for something different, at Cooks Illustrated (paywall) there is a recipe for this. And, there are recipes all over the ‘net as well. I figure my AR brothers and sisters have done this; it satisfies a couple basic requirements in being simple (as simple as you want it to be, I suppose) and different.
Who’s done it, who likes it, who can share some advice and secrets?
I like it, but its been too long since I made it to offer any advice. However, I can say that you should also look up beri-beri, as that's an alternate spelling that is also used in recipes.
Spatchcock seaon and flame grill on gasser or really hot coals close to grate turning often.
I use an excellent shop bought Cajun Spice grill and close to end baste with a Nandos peri peri sauce.
I cheat and nuke the chicken for awhile before grilling.
Did you look on the free side of the site, or even in the chicken sub-channel? I could have sworn we had one posted maybe a year or so ago. I have no idea personally, unless you Google it.
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.
Nando's shows up as a BOGO at Publix supermarkets now and then. But here's one I've made that is really good and will last for a while in the fridge due to the vinegar content (but it will get used up fast!).
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