Since the "new normal" of social distancing and shut downs caused us to cancel our annual family spring trip, I decided to embrace the bunkering in by keeping the time off and doing some cooking on the Pit Barrel..
I’ve wanted to make Peri Peri chicken since I ran across a recipe last summer. I’ve seen several different versions (some call it Piri Piri...don’t know if both are correct or not) but I chose this one b/c it did not use a pre-made sauce, but a homemade one that included coconut milk.
This site has a recipe for the chicken marinade and one for a sauce. I just made the sauce (almost the same as the marinade) and just added the coconut milk. Seasoned the chicken with Butcher BBQ’s Grilling Addiction and the marinade overnight.
Used B&B lump with a chimney of Kingsford Longburn and a chunk of pecan. Cooked until the breast was 160. Took some of the unused sauce and heated it with some butter and a little more brown sugar and drizzled it over the chicken. Grilled some asparagus and made smashed Parmesan potatoes.
This was a huge hit! The chicken was perfect... tender and super moist. Skin was smoker crispy and enjoyable. The sauce had a little bite and a lot of flavor. (I used 4 small Thai chilies but you can add more of course.) The adds of the asparagus and potatoes seemed to round it out perfectly. And as much as I like this...my wife like it even more...which is always a win. If you haven’t tried it before, I would recommend it.
I’ve wanted to make Peri Peri chicken since I ran across a recipe last summer. I’ve seen several different versions (some call it Piri Piri...don’t know if both are correct or not) but I chose this one b/c it did not use a pre-made sauce, but a homemade one that included coconut milk.
This site has a recipe for the chicken marinade and one for a sauce. I just made the sauce (almost the same as the marinade) and just added the coconut milk. Seasoned the chicken with Butcher BBQ’s Grilling Addiction and the marinade overnight.
Used B&B lump with a chimney of Kingsford Longburn and a chunk of pecan. Cooked until the breast was 160. Took some of the unused sauce and heated it with some butter and a little more brown sugar and drizzled it over the chicken. Grilled some asparagus and made smashed Parmesan potatoes.
This was a huge hit! The chicken was perfect... tender and super moist. Skin was smoker crispy and enjoyable. The sauce had a little bite and a lot of flavor. (I used 4 small Thai chilies but you can add more of course.) The adds of the asparagus and potatoes seemed to round it out perfectly. And as much as I like this...my wife like it even more...which is always a win. If you haven’t tried it before, I would recommend it.
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