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Who has a plan for peri-peri chicken?

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    Who has a plan for peri-peri chicken?

    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?

    #2
    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.

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      #3
      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.

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        #4
        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.

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          #5
          Here's one from Epicurious;

          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.

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            #6
            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!).

            The colors of the finished product are amazing.

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            • holehogg
              holehogg commented
              Editing a comment
              Thanking you for link I will be making this without hesitation.

            #7
            4 — 10 arbol chiles, stemmed
            3 tablespoons extra-virgin olive oil
            2 tablespoons salt
            8 garlic cloves, peeled
            2 tablespoons tomato paste
            1 shallot, chopped
            1 tablespoon sugar
            1 tablespoon paprika
            1 tablespoon five-spice powder
            2 teaspoons grated lemon zest plus 1/4 cup juice (2 lemons)
            1 teaspoon pepper
            ½ teaspoon cayenne pepper
            3 bay leaves, crushed
            6 pounds bone-in chicken pieces (breasts, thighs, and/or drumsticks), trimmed
            ½ cup dry-roasted peanuts, chopped fine
            1 (13 by 9-inch) disposable aluminum pan (if using charcoal) or 2 (9-inch) disposable aluminum pie plates (if using gas)
            Lemon wedges

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