I appreciate what you do, I've been a Chef for 20ys and I'm being honest with you. You brought back my passion in cooking again and make it fun, I was losing my love for it and I wanna thank you for that. I was about to just quit and now I'm better
@@707ridah get involved in the efficiency of the kitchen . It's a challenging puzzle.and it'll stimulate your brain and make it fun again. Get involved in buying and sourcing the food. And then write out different models to prepare and store the food to make an efficient kitchen that produces good food and keeps costs low.
My former chef's who live on perpetually in my subconscious are all seething at this, but it's at least 90% true. However, the other 10% is the realization that pushing towards our vision of perfection helps us grow, and it takes a lot of growth to become great at something. Depends what you are trying to get out of cooking I guess... or the rest of life. But yeah, first and foremost, you have to enjoy doing it.
As someone who worked with a team that hit the goal of winning the james beard award best cocktail bar. My boss has said the same thing. And after 13 hour days. 4. To even 6 days in a row with a small team and being insane and crazy for even attenpting the goal. He also forever fucking haunts my subconscious forever. Lol @kleinbottled79
I'm from South Africa and grew up eating Nandos and homemade peri-peri chicken. I did it on the grill over a wood fire and the results were spectacular. This was even better than anything I had before in Africa. We live in North Carolina now and I made this for some local friends. They said I ruined KFC and Popeyes for them. They only want chicken like this now.
Lekker! Do you know how much Nando's blew up in the UK? My South African ex-wife and I used to go to the only one in London (in Earl's Court), and of course every time we went back to SA, but now they're everywhere. I also grill my own now in Denmark, where there's no Nando's :(
This Peri Peri Chicken was on a whole different level and I really want you to make it like RIGHT NOW!! I know Nandos is South African I just lived and worked in the UK for many years so that is why I associate Nandos with England.
Sonny, your teaching ability is second to none - fantastic pointers that people will remember. I'm married to a chef & I'm a trained chef/home cook and we both love watching you from Ireland. Great job mate & of course, I'm going to try this recipe. Thanks 😍
However, Sonny, all Chilis originated from Central and South America and the Caribbean. They were spread across the world including to Africa, Asia, North America by the Spanish and Portuguese. In various countries the chilis changed genetically.
Trust me, people this bright and caring are a blessing and you should take as much as you can from this guys videos to apply to your own life. Guys like this are one of a kind, you'll find cooks in a workplace to not have the same panache and positivity.
Also thanks to youtube you are getting him in a raw and unfettered form, people in your day to day life will have preconceptions that prevent them from being this charismatic.
Dear Dude, On behalf of all South Africans, thank you! You 110% nailed this recipe, it looks insane the chicken moist and tasty. Im going to try make this next weekend! High five!!
Dude you cracked me up when you stacked the chickens and said, "You know what position it's in. We are family channel I can't tell you but". Awesome video man I have learned so much watching you and other TH-camrs. Thanks for all the content.
Sonny - I've been following you for probably 6-8 months now and just have to say I CANNOT thank you enough for all of your hard work you put into these videos. Your recipes are amazing but its the whole package - the videos are fun, light, and educational. Inspires me to cook! Thanks.
I worked in Tete Mozambique for a year. There was a little hole in the wall restaurant that served Peri Peri chicken. Since then I have tried many recipes at home to duplicate it and have come very close now. This method looks bang on the only thing it is missing is this has to be done over a charcoal fire. It is simply not the same without the smoke flavour as well. It would take this dish from an 8 to a 10 for sure.
If you want to do it on a pan but with the charcoal flavour, try heating up a charcoal (on stove). once hot, place it in a small bowl. Place this small bowl in the big chicken marinade bowl and drop a teaspoon of clarified butter and instantly close the bowl with a lid (let it sit for 20-30 mins). The smoke of the coal will permeate in the chicken and give it that charcoal and smoky flavour. I’ve seen this in Indian curry recipes when they want to give it a smoky kick.
Wow! I just made this chicken and it is AMAZING! I marinade it for 2 days. Really moist, the salt in meat is perfect. Thank you sir, I enjoy your channel and love the food you introduce.
“Don’t let not having one ingredient stop you from cooking” Yes, thank you! I think this message is severely understated. Honestly, unless you cook a ton, you’re probably not going to have a ton of ingredients, so missing one or two is normal. First up, search up some alternates, or in some cases ways to make it at home. You could also try thinking about the flavors and putting in what you think could replace it best. I always have a lot of fun doing either, and it also made me a better cook, as I got more familiar with ingredients. So experiment away!
My OCD made accepting this theory very difficult. Well, that and a lack of culinary confidence that I’ll be able to adjust on the fly and not fuck everything up.
@@DisparityOfBeliefAndTruth It's definitely normal to start off not confident or able to adjust on the fly. The first few dishes I cooked were VERY questionable. But the more you do it, the better you get. Just try your best. If you're a perfectionist, just take it as slow as you can and get what ingredients you can.
I don't know if you read all of these but I want you to know that this is very inspirational. I love where you say it ain't got to be perfect just have fun. I happen to be homeless and I still try to maintain my love for cooking on the grill and on an open fire and it's one of the few things that gives me joy thank you
@Jai Cahill You could but it really wouldn’t be necessary. I wonder why if you worked you couldn’t rent a room to stay in. I was kicked out at 17 but worked and finished school. While I did that I rented a room to sleep in from the money I made working in a store. I just find it odd why people wouldn’t do that.
@@LinA-it9vd HI Lin, I recently watched this from John Oliver which really helps explain some of the other difficulties that may lead to homelessness, and really opened my eyes (I also find him very funny, but that is subjective) th-cam.com/video/_-0J49_9lwc/w-d-xo.html
i hope youre getting your life together instead of being one of the millions of parasitic tent city nematodes that i hate so much stinking up the neighborhood.
Can verify this recipe is bomb. I used a food processor and a different chilli of the Thai variety. Results were outstanding. Tip: If you add in the olive oil at the end and mix it in without using the food processor, the marinade will keep its red vibrancy 🙂
Thanks for this comment. I dont have a huge mortar and pestle, and even if I did I could not manage to use one with my arthritic hands. I was about to ask about using the food processor. You rock!
Made the marinade for this earlier tonight. I'll update this comment after I eat tomorrow, but I did change a few things. Had to work with the ingredients I have! So sub scallions for the shallots. Instead of Fresnos I used 1.5 "yellow 7-pot lava" peppers and a hatch Chile, since they're in season. The 7-pot is sweet heat, like a Caribbean jerk pepper but way spicier than fresnos. I used unsmoked paprika, and replaced the thyme with a bunch of tarragon! It smelled amazing. I saved just enough to lightly sauce some broccoli, which I roasted, charred, then ate. SUPER TASTY. Thank you so much for your education! I use it for inspiration all the time! Really grateful for you :)
Unbelievable. I literally teared up from how super duper freaking tasty it was!! I've got 2 tenders and another quarter left for tomorrow. Thanks you again so very much. Blessings
As a South African living in America, I love that I am able to buy Nandos peri-peri sauce here, in Walmart. As much as I love the whole chicken my favorite is peri-peri chicken livers with crispy bread.
@@MichelleObamasBBC Yes, use with confidence. We usually use the medium which is hot enough for us but you can get the hot too. I usually spatchcock a chicken on the grill. My American husband is a big fan, as is my 16 year-old.
My favorite chef on TH-cam, obviously have worked in a professional kitchen but you can also tell you’ve learned a lot of things from your own trial and error. Always very informative and knowledgeable. Natural talent and you’re also hilarious man. Great content!
Made this today - let the marinade sit overnight and it was SUPERB! The only thing I did different was not cook it in the pan first - but boy was this fantastic - so much so, my dad polished his plate off - and he doesn't even like chicken! Definitely one for a regular rotation!
I don’t know who said do you have any real recipes…….. I have been in the industry for like 30 years. Every single thing this guy says is legit. His recipes are on point. I bet you money…..this chicken is MONEY! Keep doing your thing👊🏻
I am no pro cook, but I AM pro great food! Every dish I’ve made from our Sonny has been fantastic. “When you know, you know!” is more than just a line!
Nice going Sonny. I will make this, VERY soon! 🤤 BTW. Peri Peri is mostly found dried. Although I made a mistake once of scooping a few scoops of fresh Peri-Peri chilies in my bowl. The person I was staying with put it in a salad bowl with lettuce and sliced green pepper and I thought it was oddly shaped cherry tomatoes. It's a very painful memory, since in some cultures if you put it on your plate, you eat it. It's insulting and greedy if you don't.
6:10 The etymology of "spatchcock" is that it derived from an old Irish word "spitchcock" which was sometimes done to eels and some other seafood---meaning they are split, the spine removed, and then cooked.
I used a blender but the sauce came together fine (though I left out all of those ingredients and used marshmallows and Hershey's syrup instead) Also, instead of chicken I poured it over bananas. Delicious! I highly recommend along with a big glass of milk and maybe some chocolate cake. Keep the great recipes coming!
Finally made this recipe. It was a long time coming because I had to wait to harvest the birds eye chilis that I grew after watching this video. Fantastic! Grilled the chicken over charcoal with a big hunk of pecan wood providing just the right amount of smoke. Did not disappoint. The only chicken recipe in my experience that rivals this one would be the NY Times Peruvian chicken recipe with the green sauce. Not too dissimilar. Also incredibly tasty. Sonny, I really appreciate your videos. You are so generous with your knowledge. I am shocked to report that after a 30 year career in music, I now cook for a living. I find your passion for excellent food very inspiring. Just wanted to say thanks. I have learned a great deal from you.
Been watching for a long time and NEVER have I EVER seen a fake recipe lol. I've cooked so many of your recipes my wife had to take a protection order out to protect our fridge lol. Seriously love all your vids man... Keep it up.
I cook a lot outdoors. My wife doesn't like beef so I'm always on the hunt for new chicken recipes. Sometimes she likes what I cook and sometimes she says, "It's good" in a way that makes me think she's saying, "It could have been better." She's a tough one to please. I made this one and suddenly I was the outdoor cook of the year! She loves it. She said she could drink the sauce. I'm making this again for sure... (actually I used the marinade from the wings video and the spatchcock technique from this video)
Looks good. As a South African, ive eaten peri-peri chicken my whole life. Its the best when its grilled on an open flame, or even smoked. But you really need to try and get birds eye chilli for it. You need the heat to blow you away followed by the amazing flavours.
Bro...please keep doin what you're doin! Not only are your cooking tips fabulous, but you make people laugh and bring some joy into our lives! Thank you!!
YOU-ARE-TOTTALLY-AWESOME!!!!! Thanks for your straight up cooking method and insight. You're now my (only) go-to-guy for cooking. Please bring more African cuisine for the show plz.
Best type of cooking methods for any type of spatchcock chicken it’s works with Jerk Chicken, Peri Peri Chicken, Pollo a la brasa you name it will work!!! Great video bro!!!
I was blown away by how delicious PeriPeri is. I cant believe its not more popular. Ive never tried that unique flavor before. I think its slowly making its way to US. I see Nandos in a few cities and Port of Peri Peri restaurants popping up.
I made this for my family tonight. I can verify that it is extraordinary. It's of the best chicken recipes I've ever eaten. It's definitely the best chicken I've ever made. Hands down. I followed the recipe and the instructions verbatim, with the following exceptions: 1. We don't have Fresno chilies at any of the grocery stores. I subbed in a 50/50 mix of jalapeno and chipotle on Google's recommendation. 2. No mortar and pestle so I had to use a food processor. 3. The reserve marinade was a little tart and spicy, so I added in about three tablespoons of allulose (sugar alternative. I'm on Keto), and also gave it some creaminess by adding a couple tablespoons of sour cream. This helped soften the spiciness which was important for my kids. Everything else was exactly as you instructed sir. On a side note, for taste test purposes, in a small bowl I mixed a little sauce with a little honey. It was mind-blowing. The next time I take a keto break I'm going to make this and sweeten the sauce with a few tablespoons of honey. Thank you for the excellent recipe, and the outstanding instructions.
We have Fresno's here, and they're more of a chili head type of chili. Super hot, mainly intense burn in the mouth with zero flavor other than vegetation. So you not only dodged a bullet, but probably made it way better for your kids.
appreciate all the little techniques that together add up to a pro in the kitchen - from the catering wrap on a bowl to how to heat tomato paste in a pan to tone down acidity. how to prep the chicken. all worthy.
Made this tonight (started it yesterday). It's fabulous. If you like spicy I'd add a couple serranos or 1 habanero or something, however if you like spicy and your significant other doesn't have your tolerance level, this dish is absolutely perfect. I'd recommend using a couple leave in electric bluetooth thermometers, we failed to do this. We didn't quite render out all the fat in the skin or the collagen in the dark meat as we checked the oven too frequently. It should render when we reheat the dark meat tomorrow. I would recommend this recipe to a friend for sure. Do not skip making the dipping sauce, I thought it may not be worth the trouble, wrong, it is absolutely an essential component to this dish! Subscribed!
Hey Sonny! Thank you so much for the recipe. Just found your channel a few weeks ago and this was the first recipe of yours I tried. You’re absolutely right, bringing the marinade together by hand was rewarding despite the fact it felt like I was getting Maced for 15 minutes straight
I just love how you teach! Thank you for these videos, I like the depth that you go into explaining everything, I've learned so much from just one video.
I was always told that Peri-Peri was brought by Portuguese explorers to the South parts of Africa. Where they also refer to it as Pili-Pili. However, in Portugal they spell it Piri-Piri. Regardless where you travel to, be it in Portugal, Mozambique, Angola, the Islands (Açores/Madeira), Brazil Africa or even in the UK; There will be various different flavors of this sauce & marinade. It is quite delicious and it could be made either mild or spicy/hot. My grandmother used to make it with her homemade moonshine (agua ardente) instead of vinegar, but my mom uses Porto or Whiskey.
You are my absolute favorite new TH-cam find! Your technique is as perfect as I've seen on TH-cam. Obviously you're a real chef. I do BBQ for a living and love learning new interesting recipes I can riff off of. Also I have used a mixtire of Maldon salt and rosemary for years. Hilarious you do that too, your mixture was better than mine. Cheers!
You are so incredible, absolutely unbelievable. My wife and I are moving back to Colorado and I was so excited to maybe meet you one day and now I hear you are moving to Austin, it’s a good excuse to visit Austin! Thank you so much for your inspiration and your amazing recipes…
Finally made this..DeliSHHHH..2 habaneros and 10 fresnos plus all the rest. Let it marinade overnight. Sauce was still spicy and chicken was excellent. Great recipe. Next time will go with one habanero and about 6-8 fresnos (if they are still around) or jalapenos if they are not. Family really enjoyed it!!
First time I had peri-peri, it was a grilled shrimp dish in Mombassa. It was fabulous and I ate some peri-peri chicken a few days later. This was in July 1999. Fast forward about ten years and I went shopping for hot sauce and found a peri-peri sauce made in S. Africa in a Whole Foods in the DC area. It was very good but one day it was not available and the clerk told me the company apparently went out of business. Too bad. I will plan to try this homemade peri-peri sauce as soon as I can muster up 5 or 6 people who want to try spatchcocked African grilled peri-peri chicken.
I live in South Africa, the home of Nando's, and peri-peri chicken is a big favourite here. I make it all the time, including a recipe from an old Mozambican friend of mine. I must say this recipe is one of the best, if not the best I have ever tried. You have everything spot on here. It's brilliant. Thank you, I love your channel.
yeah, we really love Nando's and peri-peri chicken in SA 😂 I'm so excited to try this recipe, especially if it gets a thumbs up from someone who's made a lot of peri-peri chicken
Having lived in Fall River, MA for many years I have experienced a wide variety of Portuguese dishes, mainly Azorean, and many of the home cooked meals are the best. My wife's entire family are from the Azores, and being a home cook since I was very young I took advantage of spending lots of time in kitchens with a lot of Avos :-) I'm making a Portuguese chicken with linguica & peas tonight and I add some Piri Piri that kicks the whole thing up to the next level, OMG. I even use the Piri Piri in my fusion Portuguese shrimp & grits. Really enjoyed your chicken vid, well done!! 👍
I never cook with peppers, but this looks amazing! I'm thinking this needs to go in a smoker for a few hours for something really crazy. You're the best Sonny!
Heyyy I'm so glad you said that piri piri chicken is from mozambique! We do actually have extremely juicy tender and spicy spicy piri piri chicken here, there's actually a whole food market dedicated to piri piri chicken in the capital maputo!
Followed this recipe a couple Months ago and it came out AMAZING. I substituted a few things that I didn’t have but it came out so juicy. Making it again today. This was delicious!
Re the person who commented do you have any real recipes, that is hallmark envy. You are an excellent chef and even better teacher, as your subscriber base reflects.
Dude. This was amazing. I'm pretty proud of my roasted chicken with just salt & pepper but this was the best bird I've ever made, probably the tastiest I've ever had. I only marinated for a few hours and did it on the grill with a hot cast iron pan on top until the flip. Came out looking just like his and the combination of flavors was incredible . I served with cilantro-lime rice which went great with the sauce. Video is full of useful tips too, like sautéing the tom paste and fixing the split sauce.
This really inspired me to try this recipe. I’ve heard of Peri Peri chicken, but never thought about making it. But watching this video really made me want to. I’ve made the marinade and the chicken is now resting in the fridge. I can’t wait to share this with my friends tomorrow evening. Thanks for sharing this with us.
This chicken looks fantastic and I can hardly wait to try your recipe and taste that chicken. Thank you for sharing your knowledge and experience as a lover of great food and a Chef.
Piri piri is a Mozambican dish and was brought by the Portuguese and Mozambican to South Africa.birds eye chilly came from Malawi and interior Mozambique.
@@kr1tical41 Nando is diminutive of Fernando. My mother new the Nado family when in 1974 the Portuguese abandoned Mozambique and the Mozambique war started. Fernando's family were the owner's fo the Piri Piri in lorenço marques(today is known as Maputo, capital of Mozambique). It was their sons that started Nandos in South Africa. People should stay more informed about the dishes' origin before using them. Original you must have certain that true because this represents a country's culture.
I made this tonight for dinner and it was amazing 👏🏾 😋 my husband could not get enough an nether could I omg can't wait to make this for some friends an family much love an thanks!
The water / sauce split tip is gold. I made pan seared scallops today and a lemon butter sauce with roasted Hatch chile bits... so amazing and thankfully it all stayed together.
I made this recipe this past Sunday and my husband LOVED IT! I didn't let it crisp up long enough on the stove as I was also made Persian Rice to serve with. Therefore, one of my bigger burners on my stove was already being used :(
@@samuraidoggy TF you talking about? I was trying to make two new recipes at the same time, jacka$$! Skin was crispy, just not crunchy. Hope you learn to be nice.
@@breej69 Your fucking rice doesnt need to be on the stove for fucking hours! Make the goddamn chicken crips first on it and then put it into oven, and make your fucking shitty rice on the stove, it cant be that fucking hard?!?!
I served this last night to friends alongside the dill green beans and both dishes were enthusiastically received. Two day marinade on the chicken, smoked on a Traeger over oak. Green beans were made ahead and served cold. Absolutely delicious.
Dude I have used your techniques time and time again, and I am never addicted to you content, the recipes are so amazing I have burned all my cookbooks (all except for my wife's grandmas secred recipe book - that thing is sacred)
I've just sat down with a glass of wine after cooking dinner and this video popped up on my feed. I am salivating on a full stomach. Love your work good sir.
Great recipe! While the chicken was baking in the oven, I’ve cooked the marinade with a little chicken broth I’ve made from the leftover cuts and added the juices from the chicken. I didn’t need the butter, because it was already enough fat in the sauce. To round out the flavor I’ve added a little maple syrup to balance the acidity, worked perfectly
I was looking at the amount of liquid on the pans that came out of the chicken, and wondered if you could use it on the marinade, glad to know that was the case
I made this yesterday, I added the oregano with the thyme and blended it. I used lime, didn't have lemon, and to minimize the acidity I used some honey, with the exception of these tweaks, I LOVED THIS. It's definitely going to be a stable of my diet now. ps in my anxiousness to get this going, I missed the step in the video where it seared the chicken in the frying pan first and I placed it in the oven. upon realizing my mistake I just placed it back on top of the stove, and because I didn't let the pan heat properly I ruined the chicken skin. Ah, live and learn, I will do better next time. it was as he said extremely flavourful and delish.
@@deborahshallin5843 very, it's now a favourite, friends ask me to make it for them and I'm actually thinking of making them and selling them to make a little extra cash. It really is quite delicious with the sauce, you must make Enough sauce. Happy New year.
"Everybody is trying to be perfect, but everyone is totally screwed up. It's all good." I'm learning how to enjoy cooking because of your videos. Thank you.
Dude I made this back in 2012/2013 when I first started teaching myself how to cook. I bought the sauce premade (it was a very nice bright red and really good. Central Market brand from HEB) and I cooked it over charcoal, and it really is one of the best ways to cook and eat chicken 🍗 Oh the scraping of the extra marinade and using the butter with it to make a sort of piri-piri "buffalo sauce" is a damn good idea 💡 I may actually cook this again, and when I do I'm definitely gonna do this 🤙🏻
When you re hydrate you need to use the water from the re hydration otherwise you are losing some flavor and nutrients. I think fresh peppers work exactly as he specified for this recipe.
He knows nothing - he also puts thyme, bay leaves and olive oil in peri peri - all the 'know nothings' here think he is a cooking god - in reality he is somewhere around average - that's being generous
This makes me want to punch my fridge! But I only have one, so.... :) This is a phenomenal recipe! I had to make a couple of swaps but like Sonny says, I didn't let that stop me from making this :) Huuuuge hit in our house and sooo much wonderful flavor. My husband is English and I lived there too when we first got married and...sorry Nando's! This is the best chicken- thanks so much! One other thing I wanted to mention real quick- I appreciate the fact that we not only benefited from you giving away this amazing recipe, but in this short video you also gave us kitchen tips, a language and culture lesson, and humor while making everything make sense. Thanks so much- new sub! :)
I made this recipe, sonny, and it was delicious. I will forever make peri peri marinade. I want to try this with some grilled prawns. Love to watch your channel. ❤️ I’m making my mother watch all of the videos too now. She thinks you’re funny, too. Happy Thanksgiving.
I was recently in Botswana and got Peri-Peri chicken at Nandos. It is way better than what you get here in the US. I will definitely need to try your recipe.
Go to Mozambique. You can eat it in the beach. Or go to Portugal and it’s our fast food. It’s not peri peri. It’s piri piri. From the indigenous tribes of Malawi and Mozambique. They say piri piri not peri peri. This receipt is old and it’s far away from the original made in MZ or Portugal. Not original but a recreation of the original.
Wow. Looks fabulous! I’m doing it. Thank you dude. 2 things: I’m ordering a Molcajete immediately after this. I’ve always been too lazy. That ends here. Secondly the Peri Peri sauce - yep bright orange if you use a food processor or blender. I became familiar with Peri Peri in Australia. Have been buying it at Trader Joe’s ever since. It’s way more versatile on more things compared to Tabasco or Franks.
Hey, it's actually of Portuguese origin, Nandos was created in South Africa. I'm English living in Cape Town. I'm definitely trying this one. Both my son and i love your work. Much love.
Tip- save a small amount of the marinade for basting, just add butter to it for basting. Add a quarter cup of yogurt to the marinade before applying to chicken…Your chicken will be moister and you’ll only need to marinade for 4-6 hours. Also, you can add the paprika to marinade instead of directly to the chicken. Lastly, I recommend grilling the chicken over indirect heat.
Thanks sonny I tried the same style of cooking you did but with a buttered lemon pepper season and it was amazing. You are the best. On to good cooking thanks again god bless.
By far one of if not the best entertaining cooking shows out here. I will for sure try this recipe but I'll be using a small blender...(bad arm) but I have looked at the other videos but havent found one explaining the beating up of the frig....
I appreciate what you do, I've been a Chef for 20ys and I'm being honest with you. You brought back my passion in cooking again and make it fun, I was losing my love for it and I wanna thank you for that. I was about to just quit and now I'm better
Life is all about fun
❤ stay in the game my friend. Good food is worth the time.
🤜💥🤛
Never let anyone or anything steal your joy 🙌
@Richard Carl, Jr I appreciate the kind words, I cook for my family and that's all I need.. stay blessed out there
@luo chi couldn't agree with you more
@@707ridah get involved in the efficiency of the kitchen . It's a challenging puzzle.and it'll stimulate your brain and make it fun again. Get involved in buying and sourcing the food. And then write out different models to prepare and store the food to make an efficient kitchen that produces good food and keeps costs low.
Real recipes? every single video you have ever uploaded is 🔥🔥🔥🔥. Looks amazing!
Thanks dude!
Collab?!?!?
I love the Golden balance 💖💖
Collab would be sick
I like his recipes more than yours. You’re kinda weird Ahmed!
"The most important thing is that you're cooking and you're having fun right? Not that you're doing it perfectly." This is awesome 👌
BOOM!
My former chef's who live on perpetually in my subconscious are all seething at this, but it's at least 90% true. However, the other 10% is the realization that pushing towards our vision of perfection helps us grow, and it takes a lot of growth to become great at something. Depends what you are trying to get out of cooking I guess... or the rest of life. But yeah, first and foremost, you have to enjoy doing it.
As someone who worked with a team that hit the goal of winning the james beard award best cocktail bar. My boss has said the same thing. And after 13 hour days. 4. To even 6 days in a row with a small team and being insane and crazy for even attenpting the goal.
He also forever fucking haunts my subconscious forever. Lol
@kleinbottled79
I'm from South Africa and grew up eating Nandos and homemade peri-peri chicken. I did it on the grill over a wood fire and the results were spectacular. This was even better than anything I had before in Africa. We live in North Carolina now and I made this for some local friends. They said I ruined KFC and Popeyes for them. They only want chicken like this now.
Where @ in NC? That's my home as well - let's start a food truck!! lol
@@GregJoshuaW I already did. Well I bought a restaurant in Blowing Rock and it will be on the menu. The Global Kitchen.
Next time I'm out that way admittedly isn't often, I'm definitely stopping by!
I can't find it on Google maps?
Lekker! Do you know how much Nando's blew up in the UK? My South African ex-wife and I used to go to the only one in London (in Earl's Court), and of course every time we went back to SA, but now they're everywhere. I also grill my own now in Denmark, where there's no Nando's :(
I'm Portuguese born in Angola and VERY bias towards chicken piri-piri. You can cook
This Peri Peri Chicken was on a whole different level and I really want you to make it like RIGHT NOW!! I know Nandos is South African I just lived and worked in the UK for many years so that is why I associate Nandos with England.
Is this chicken safe for my diet? Cuz it looks ADDICTIVE 🤤🤤
Nando's is pretty good...here in Chicago!! Thanks Sonny!!
@@F.Andre1377 will you share it with me please 🥺?
Thank you Sonny 💖
@@lisafranklin9089 sure, just bare with me
Sonny, your teaching ability is second to none - fantastic pointers that people will remember. I'm married to a chef & I'm a trained chef/home cook and we both love watching you from Ireland. Great job mate & of course, I'm going to try this recipe. Thanks 😍
Love my Irish brothers and sisters! I actually have Robert Emmets blood in these veins, direct descendant of Thomas Addis Emmet his brother
I concur with you. He is outstanding.
However, Sonny, all Chilis originated from Central and South America and the Caribbean. They were spread across the world including to Africa, Asia, North America by the Spanish and Portuguese. In various countries the chilis changed genetically.
This be the facts
@@thatdudecancook Wow that’s crazy! One of the greatest heroes in Irish history is your relative?! So cool man
"Everyone trying to be perfect an we all screwed up" we love ya Sonny!!! Keep the content coming bro!!
As a chef who used to work in a Portuguese restaurant...I approve of this recipe . Great work
As a patron who used to eat piri-piri rabbit I approve anything piri-piri out of a Portuguese restaurant. 😀
This isn't peri peri 😂
@user-hg4sz7sj2l yeah but it's good
@@M10-o2r6myes it is.
@@M10-o2r6m But is it chicken though?
Trust me, people this bright and caring are a blessing and you should take as much as you can from this guys videos to apply to your own life. Guys like this are one of a kind, you'll find cooks in a workplace to not have the same panache and positivity.
Also thanks to youtube you are getting him in a raw and unfettered form, people in your day to day life will have preconceptions that prevent them from being this charismatic.
Dear Dude,
On behalf of all South Africans, thank you!
You 110% nailed this recipe, it looks insane the chicken moist and tasty. Im going to try make this next weekend!
High five!!
Julio's chicken in Durban is by far the best
@@warrenstrachan9765 poes
How'd it go?
its not south african dish?
@@digitalrandomart3049 so where's it from buddy?
Dude you cracked me up when you stacked the chickens and said, "You know what position it's in. We are family channel I can't tell you but". Awesome video man I have learned so much watching you and other TH-camrs. Thanks for all the content.
Sonny - I've been following you for probably 6-8 months now and just have to say I CANNOT thank you enough for all of your hard work you put into these videos. Your recipes are amazing but its the whole package - the videos are fun, light, and educational. Inspires me to cook! Thanks.
I worked in Tete Mozambique for a year. There was a little hole in the wall restaurant that served Peri Peri chicken. Since then I have tried many recipes at home to duplicate it and have come very close now. This method looks bang on the only thing it is missing is this has to be done over a charcoal fire. It is simply not the same without the smoke flavour as well. It would take this dish from an 8 to a 10 for sure.
If you want to do it on a pan but with the charcoal flavour, try heating up a charcoal (on stove). once hot, place it in a small bowl.
Place this small bowl in the big chicken marinade bowl and drop a teaspoon of clarified butter and instantly close the bowl with a lid (let it sit for 20-30 mins). The smoke of the coal will permeate in the chicken and give it that charcoal and smoky flavour.
I’ve seen this in Indian curry recipes when they want to give it a smoky kick.
@@sadaf1482 I have seen something similar in Yemeni cooking videos. Thanks for sharing.
Wow! I just made this chicken and it is AMAZING! I marinade it for 2 days. Really moist, the salt in meat is perfect. Thank you sir, I enjoy your channel and love the food you introduce.
“Don’t let not having one ingredient stop you from cooking”
Yes, thank you! I think this message is severely understated. Honestly, unless you cook a ton, you’re probably not going to have a ton of ingredients, so missing one or two is normal. First up, search up some alternates, or in some cases ways to make it at home. You could also try thinking about the flavors and putting in what you think could replace it best.
I always have a lot of fun doing either, and it also made me a better cook, as I got more familiar with ingredients. So experiment away!
Except if one of the missing ingredients is the chicken of course....
@@davidparker.2227 obviously youve never tried peri peri peri before
My OCD made accepting this theory very difficult. Well, that and a lack of culinary confidence that I’ll be able to adjust on the fly and not fuck everything up.
@@DisparityOfBeliefAndTruth It's definitely normal to start off not confident or able to adjust on the fly. The first few dishes I cooked were VERY questionable. But the more you do it, the better you get.
Just try your best. If you're a perfectionist, just take it as slow as you can and get what ingredients you can.
Great advice for all.... thanks
I don't know if you read all of these but I want you to know that this is very inspirational. I love where you say it ain't got to be perfect just have fun. I happen to be homeless and I still try to maintain my love for cooking on the grill and on an open fire and it's one of the few things that gives me joy thank you
Where are you watching this if you are homeless?
@Jai Cahill You could but it really wouldn’t be necessary.
I wonder why if you worked you couldn’t rent a room to stay in.
I was kicked out at 17 but worked and finished school. While I did that I rented a room to sleep in from the money I made working in a store.
I just find it odd why people wouldn’t do that.
@@LinA-it9vd HI Lin, I recently watched this from John Oliver which really helps explain some of the other difficulties that may lead to homelessness, and really opened my eyes (I also find him very funny, but that is subjective)
th-cam.com/video/_-0J49_9lwc/w-d-xo.html
i hope youre getting your life together instead of being one of the millions of parasitic tent city nematodes that i hate so much stinking up the neighborhood.
Can verify this recipe is bomb. I used a food processor and a different chilli of the Thai variety. Results were outstanding. Tip: If you add in the olive oil at the end and mix it in without using the food processor, the marinade will keep its red vibrancy 🙂
I messed up and put it in the food processor. The red color went away :(
He did call that out, referring to a multiplication. So either he's plenty thorough - or you raise your comment, and super thoughtful. Either way ...
Thanks for this comment. I dont have a huge mortar and pestle, and even if I did I could not manage to use one with my arthritic hands. I was about to ask about using the food processor. You rock!
But this isn't peri peri 😂
Please Don't stop my friend! You make great food while introducing fun and educational content! A true work of art! Thank you so much!
Made the marinade for this earlier tonight. I'll update this comment after I eat tomorrow, but I did change a few things. Had to work with the ingredients I have! So sub scallions for the shallots. Instead of Fresnos I used 1.5 "yellow 7-pot lava" peppers and a hatch Chile, since they're in season. The 7-pot is sweet heat, like a Caribbean jerk pepper but way spicier than fresnos. I used unsmoked paprika, and replaced the thyme with a bunch of tarragon! It smelled amazing. I saved just enough to lightly sauce some broccoli, which I roasted, charred, then ate. SUPER TASTY. Thank you so much for your education! I use it for inspiration all the time! Really grateful for you :)
Unbelievable. I literally teared up from how super duper freaking tasty it was!! I've got 2 tenders and another quarter left for tomorrow. Thanks you again so very much. Blessings
As a South African living in America, I love that I am able to buy Nandos peri-peri sauce here, in Walmart. As much as I love the whole chicken my favorite is peri-peri chicken livers with crispy bread.
I bought some on sale and have been wondering when I am going to use it. I also have chicken.
is Nando's sauce authentic? They recently made their way to India and it looked tempting on the supermarket shelf.
@@MichelleObamasBBC Yes, use with confidence. We usually use the medium which is hot enough for us but you can get the hot too. I usually spatchcock a chicken on the grill. My American husband is a big fan, as is my 16 year-old.
An absolute must try is the Peri Peri Chicken livers … here is a link: th-cam.com/video/-gJs_bcWsUo/w-d-xo.html
Like most people, he seems to think Nando's originated in the UK.... should we just let him continue to believe that? ;)
My favorite chef on TH-cam, obviously have worked in a professional kitchen but you can also tell you’ve learned a lot of things from your own trial and error. Always very informative and knowledgeable. Natural talent and you’re also hilarious man. Great content!
Ahhh a cultured man with sprouting ingredients, so refreshing!
Made this today - let the marinade sit overnight and it was SUPERB! The only thing I did different was not cook it in the pan first - but boy was this fantastic - so much so, my dad polished his plate off - and he doesn't even like chicken! Definitely one for a regular rotation!
So you just put it into over? Thats fucking lazy!
I don’t know who said do you have any real recipes……..
I have been in the industry for like 30 years.
Every single thing this guy says is legit. His recipes are on point.
I bet you money…..this chicken is MONEY!
Keep doing your thing👊🏻
I am no pro cook, but I AM pro great food! Every dish I’ve made from our Sonny has been fantastic. “When you know, you know!” is more than just a line!
I couldn't agree more. I can't wait to try this recipe.
It looks like it's going to be a very tasty chicken but that's not authentic..
Nice going Sonny. I will make this, VERY soon! 🤤
BTW. Peri Peri is mostly found dried. Although I made a mistake once of scooping a few scoops of fresh Peri-Peri chilies in my bowl. The person I was staying with put it in a salad bowl with lettuce and sliced green pepper and I thought it was oddly shaped cherry tomatoes. It's a very painful memory, since in some cultures if you put it on your plate, you eat it. It's insulting and greedy if you don't.
6:10 The etymology of "spatchcock" is that it derived from an old Irish word "spitchcock" which was sometimes done to eels and some other seafood---meaning they are split, the spine removed, and then cooked.
Nice 👍 love infos
Interesting info tbh, never heard of it ...In the uk we call it to butterfly it
That’s interesting. I was about to say that it’s also called ‘butterfly’ the chicken but I see that The Truth Channel beat me to it.
I used a blender but the sauce came together fine (though I left out all of those ingredients and used marshmallows and Hershey's syrup instead) Also, instead of chicken I poured it over bananas. Delicious! I highly recommend along with a big glass of milk and maybe some chocolate cake. Keep the great recipes coming!
did you notice a big difference in the flavour profile as you said you left out the thyme he used in the video? or is it not that noticable
bruh what? thats a whole different recipe
@@justindai8401 youmissedthejoke
@@justindai8401 he just made some substitutions nbd
Funnnneeeee
Finally made this recipe. It was a long time coming because I had to wait to harvest the birds eye chilis that I grew after watching this video. Fantastic! Grilled the chicken over charcoal with a big hunk of pecan wood providing just the right amount of smoke. Did not disappoint. The only chicken recipe in my experience that rivals this one would be the NY Times Peruvian chicken recipe with the green sauce. Not too dissimilar. Also incredibly tasty. Sonny, I really appreciate your videos. You are so generous with your knowledge. I am shocked to report that after a 30 year career in music, I now cook for a living. I find your passion for excellent food very inspiring. Just wanted to say thanks. I have learned a great deal from you.
imma need this ASAP
With some rice, yessir
Good to see you here
SENPAI!!!!
L ratio
there he is! where's that cumin lamb bao bread recipe SON
One of the best cooking videos I've ever seen!! Great job. And I'm glad you gave peri-peri the recognition it deserves 🇿🇦
Been watching for a long time and NEVER have I EVER seen a fake recipe lol. I've cooked so many of your recipes my wife had to take a protection order out to protect our fridge lol. Seriously love all your vids man... Keep it up.
I cook a lot outdoors. My wife doesn't like beef so I'm always on the hunt for new chicken recipes. Sometimes she likes what I cook and sometimes she says, "It's good" in a way that makes me think she's saying, "It could have been better." She's a tough one to please. I made this one and suddenly I was the outdoor cook of the year! She loves it. She said she could drink the sauce. I'm making this again for sure... (actually I used the marinade from the wings video and the spatchcock technique from this video)
Looks good. As a South African, ive eaten peri-peri chicken my whole life. Its the best when its grilled on an open flame, or even smoked. But you really need to try and get birds eye chilli for it. You need the heat to blow you away followed by the amazing flavours.
South African here, and you are on the money.
Definitely my favorite cooking channel, down to earth, comical, luxuriously tasty. Well done my boy, Paddy didn't disappoint either.
Bro...please keep doin what you're doin!
Not only are your cooking tips fabulous, but you make people laugh and bring some joy into our lives!
Thank you!!
Yeah, he's like that unfunny weirdo who gets TH-cam, mastered editing and Just knows what to broadcast to produce a great, funny video :)
YOU-ARE-TOTTALLY-AWESOME!!!!! Thanks for your straight up cooking method and insight. You're now my (only) go-to-guy for cooking. Please bring more African cuisine for the show plz.
Best type of cooking methods for any type of spatchcock chicken it’s works with Jerk Chicken, Peri Peri Chicken, Pollo a la brasa you name it will work!!! Great video bro!!!
I was blown away by how delicious PeriPeri is. I cant believe its not more popular. Ive never tried that unique flavor before. I think its slowly making its way to US. I see Nandos in a few cities and Port of Peri Peri restaurants popping up.
This is not peri peri - not even close
@@MOO67204 its actually really close...
I made this for my family tonight. I can verify that it is extraordinary. It's of the best chicken recipes I've ever eaten. It's definitely the best chicken I've ever made. Hands down.
I followed the recipe and the instructions verbatim, with the following exceptions:
1. We don't have Fresno chilies at any of the grocery stores. I subbed in a 50/50 mix of jalapeno and chipotle on Google's recommendation.
2. No mortar and pestle so I had to use a food processor.
3. The reserve marinade was a little tart and spicy, so I added in about three tablespoons of allulose (sugar alternative. I'm on Keto), and also gave it some creaminess by adding a couple tablespoons of sour cream. This helped soften the spiciness which was important for my kids. Everything else was exactly as you instructed sir.
On a side note, for taste test purposes, in a small bowl I mixed a little sauce with a little honey. It was mind-blowing. The next time I take a keto break I'm going to make this and sweeten the sauce with a few tablespoons of honey.
Thank you for the excellent recipe, and the outstanding instructions.
We have Fresno's here, and they're more of a chili head type of chili. Super hot, mainly intense burn in the mouth with zero flavor other than vegetation. So you not only dodged a bullet, but probably made it way better for your kids.
What would you replace chilis with for no heat? Roasted red peppers?
The Portuguese method uses Sheppard peppers and is a little more toned down on the heat. (You can buy it pre-made just look for Pimenta Moida.).
appreciate all the little techniques that together add up to a pro in the kitchen - from the catering wrap on a bowl to how to heat tomato paste in a pan to tone down acidity. how to prep the chicken. all worthy.
Made this tonight (started it yesterday). It's fabulous. If you like spicy I'd add a couple serranos or 1 habanero or something, however if you like spicy and your significant other doesn't have your tolerance level, this dish is absolutely perfect. I'd recommend using a couple leave in electric bluetooth thermometers, we failed to do this. We didn't quite render out all the fat in the skin or the collagen in the dark meat as we checked the oven too frequently. It should render when we reheat the dark meat tomorrow. I would recommend this recipe to a friend for sure. Do not skip making the dipping sauce, I thought it may not be worth the trouble, wrong, it is absolutely an essential component to this dish! Subscribed!
As a South African living in Japan, I’m really missing peri peri and now nandos too. Will have to make this soon. Thank you!
Hey Sonny! Thank you so much for the recipe. Just found your channel a few weeks ago and this was the first recipe of yours I tried. You’re absolutely right, bringing the marinade together by hand was rewarding despite the fact it felt like I was getting Maced for 15 minutes straight
It's not the size of your pestle in the tool box, it's definitely how you use it! Great Video!
That's what she said... 🤣
this is the shortest pestle I've ever seen
I just love how you teach! Thank you for these videos, I like the depth that you go into explaining everything, I've learned so much from just one video.
I’ve made this recipe like 10 times in the past few months. It gets better and better every single time. Keep up the good work!🎉🎉🎉
I was always told that Peri-Peri was brought by Portuguese explorers to the South parts of Africa. Where they also refer to it as Pili-Pili. However, in Portugal they spell it Piri-Piri.
Regardless where you travel to, be it in Portugal, Mozambique, Angola, the Islands (Açores/Madeira), Brazil Africa or even in the UK; There will be various different flavors of this sauce & marinade.
It is quite delicious and it could be made either mild or spicy/hot.
My grandmother used to make it with her homemade moonshine (agua ardente) instead of vinegar, but my mom uses Porto or Whiskey.
I also read it was the Portuguese that introduced it to the continent of Africa. They also introduced tempura to the Japanese and Ukelele to Hawaii.
@@dfertefwergwergrfgwr yep. And look at us now :/
Yes piri piri chicken is a portuguese dish
All chiles originate in the Americas. It is a new world crop.
@@RanaltheBeetle nah the chilli was brought to Africa by Portuguese but piri piri was made in south and eastern parts of Africa 👌
You are my absolute favorite new TH-cam find! Your technique is as perfect as I've seen on TH-cam. Obviously you're a real chef. I do BBQ for a living and love learning new interesting recipes I can riff off of. Also I have used a mixtire of Maldon salt and rosemary for years. Hilarious you do that too, your mixture was better than mine. Cheers!
Attacking your fridge really helps bring out the flavours of this recipe, 10/10
So, I made this today. We all loved it. The chicken and sauce was so flavourful!!!
Thanks!!!!!!
You are so incredible, absolutely unbelievable. My wife and I are moving back to Colorado and I was so excited to maybe meet you one day and now I hear you are moving to Austin, it’s a good excuse to visit Austin! Thank you so much for your inspiration and your amazing recipes…
Finally made this..DeliSHHHH..2 habaneros and 10 fresnos plus all the rest. Let it marinade overnight. Sauce was still spicy and chicken was excellent. Great recipe. Next time will go with one habanero and about 6-8 fresnos (if they are still around) or jalapenos if they are not. Family really enjoyed it!!
First time I had peri-peri, it was a grilled shrimp dish in Mombassa. It was fabulous and I ate some peri-peri chicken a few days later. This was in July 1999. Fast forward about ten years and I went shopping for hot sauce and found a peri-peri sauce made in S. Africa in a Whole Foods in the DC area. It was very good but one day it was not available and the clerk told me the company apparently went out of business. Too bad. I will plan to try this homemade peri-peri sauce as soon as I can muster up 5 or 6 people who want to try spatchcocked African grilled peri-peri chicken.
I live in South Africa, the home of Nando's, and peri-peri chicken is a big favourite here.
I make it all the time, including a recipe from an old Mozambican friend of mine.
I must say this recipe is one of the best, if not the best I have ever tried.
You have everything spot on here.
It's brilliant.
Thank you, I love your channel.
yeah, we really love Nando's and peri-peri chicken in SA 😂 I'm so excited to try this recipe, especially if it gets a thumbs up from someone who's made a lot of peri-peri chicken
Haha liarrr
Having lived in Fall River, MA for many years I have experienced a wide variety of Portuguese dishes, mainly Azorean, and many of the home cooked meals are the best. My wife's entire family are from the Azores, and being a home cook since I was very young I took advantage of spending lots of time in kitchens with a lot of Avos :-) I'm making a Portuguese chicken with linguica & peas tonight and I add some Piri Piri that kicks the whole thing up to the next level, OMG. I even use the Piri Piri in my fusion Portuguese shrimp & grits. Really enjoyed your chicken vid, well done!! 👍
I bow to thee!! My mouth is watering. I would pay big money to eat this. Whoever you live with is a very fortunate soul!!
I never cook with peppers, but this looks amazing! I'm thinking this needs to go in a smoker for a few hours for something really crazy. You're the best Sonny!
Heyyy I'm so glad you said that piri piri chicken is from mozambique! We do actually have extremely juicy tender and spicy spicy piri piri chicken here, there's actually a whole food market dedicated to piri piri chicken in the capital maputo!
Yes!! I was not gonna let Portugal steal your thunder!! Gotta pay respect
It's actually from Fresno.
You said piri-piri exactly like a portuguese person, you actually nailed the accent :)
Looking forward to more recipes.
Followed this recipe a couple Months ago and it came out AMAZING. I substituted a few things that I didn’t have but it came out so juicy. Making it again today. This was delicious!
Re the person who commented do you have any real recipes, that is hallmark envy. You are an excellent chef and even better teacher, as your subscriber base reflects.
Dude, I know you've heard this many times already, but: "you deserve to have your own cooking show!"👏 🔥
I totally agree and the cool thing is he already does
"Everybody is trying to be perfect, but everybody is... Totally screwed up, it's all good." Words to live by.
Dude. This was amazing. I'm pretty proud of my roasted chicken with just salt & pepper but this was the best bird I've ever made, probably the tastiest I've ever had. I only marinated for a few hours and did it on the grill with a hot cast iron pan on top until the flip. Came out looking just like his and the combination of flavors was incredible . I served with cilantro-lime rice which went great with the sauce. Video is full of useful tips too, like sautéing the tom paste and fixing the split sauce.
This really inspired me to try this recipe. I’ve heard of Peri Peri chicken, but never thought about making it. But watching this video really made me want to. I’ve made the marinade and the chicken is now resting in the fridge. I can’t wait to share this with my friends tomorrow evening. Thanks for sharing this with us.
This chicken looks fantastic and I can hardly wait to try your recipe and taste that chicken. Thank you for sharing your knowledge and experience as a lover of great food and a Chef.
I’m from South Africa and we eat a LOT of peri peri here😂 you were spot on with the African birds eye chili and the final product looked unreal🤘🏻
Piri piri is a Mozambican dish and was brought by the Portuguese and Mozambican to South Africa.birds eye chilly came from Malawi and interior Mozambique.
@@TheMJA1977 cool
@@kr1tical41 Nando is diminutive of Fernando. My mother new the Nado family when in 1974 the Portuguese abandoned Mozambique and the Mozambique war started. Fernando's family were the owner's fo the Piri Piri in lorenço marques(today is known as Maputo, capital of Mozambique). It was their sons that started Nandos in South Africa. People should stay more informed about the dishes' origin before using them. Original you must have certain that true because this represents a country's culture.
@@kr1tical41 th-cam.com/video/nkz2QMagdGw/w-d-xo.html
@@TheMJA1977 . Who cares about another country's culture bro? Its food, we eat it, we don't need a food history major to enjoy the taste.
I made this tonight for dinner and it was amazing 👏🏾 😋 my husband could not get enough an nether could I omg can't wait to make this for some friends an family much love an thanks!
Can't wait to try this recipe tonight. Your delivery style is awesome. Very unique and I love it! Keep it up!
Loved yr insight- it came across as natural for you to just say...I enjoyed seeing that side of yr personality come through on yr channel
The water / sauce split tip is gold. I made pan seared scallops today and a lemon butter sauce with roasted Hatch chile bits... so amazing and thankfully it all stayed together.
I made this recipe this past Sunday and my husband LOVED IT! I didn't let it crisp up long enough on the stove as I was also made Persian Rice to serve with. Therefore, one of my bigger burners on my stove was already being used :(
Thats pretty sad and lazy. Hope you have improved since then!
@@samuraidoggy TF you talking about? I was trying to make two new recipes at the same time, jacka$$! Skin was crispy, just not crunchy. Hope you learn to be nice.
@@breej69 Your fucking rice doesnt need to be on the stove for fucking hours! Make the goddamn chicken crips first on it and then put it into oven, and make your fucking shitty rice on the stove, it cant be that fucking hard?!?!
South Africans truly love this😁🇿🇦
I served this last night to friends alongside the dill green beans and both dishes were enthusiastically received. Two day marinade on the chicken, smoked on a Traeger over oak. Green beans were made ahead and served cold. Absolutely delicious.
That sounds incredible
Dude I have used your techniques time and time again, and I am never addicted to you content, the recipes are so amazing I have burned all my cookbooks (all except for my wife's grandmas secred recipe book - that thing is sacred)
I've just sat down with a glass of wine after cooking dinner and this video popped up on my feed. I am salivating on a full stomach. Love your work good sir.
Great recipe! While the chicken was baking in the oven, I’ve cooked the marinade with a little chicken broth I’ve made from the leftover cuts and added the juices from the chicken. I didn’t need the butter, because it was already enough fat in the sauce. To round out the flavor I’ve added a little maple syrup to balance the acidity, worked perfectly
I was looking at the amount of liquid on the pans that came out of the chicken, and wondered if you could use it on the marinade, glad to know that was the case
I love how you always give credit to different cultures for your recipes bro! Can't wait to try this one it looked amazing
yea just what we need another woke simpleton in media and the fools who fawn over them
I made this yesterday, I added the oregano with the thyme and blended it. I used lime, didn't have lemon, and to minimize the acidity I used some honey, with the exception of these tweaks, I LOVED THIS. It's definitely going to be a stable of my diet now. ps in my anxiousness to get this going, I missed the step in the video where it seared the chicken in the frying pan first and I placed it in the oven. upon realizing my mistake I just placed it back on top of the stove, and because I didn't let the pan heat properly I ruined the chicken skin. Ah, live and learn, I will do better next time. it was as he said extremely flavourful and delish.
I think you could still cook it in the oven and it would be almost as wonderful. It’s all about the flavor anyway. Was it tasty?
@@deborahshallin5843 very, it's now a favourite, friends ask me to make it for them and I'm actually thinking of making them and selling them to make a little extra cash. It really is quite delicious with the sauce, you must make Enough sauce. Happy New year.
Thats a pretty darn big mistake. Hope that you have improved your skills ever since this sad incident!
That truly looks absolutely amazing! His joy in preparing it was infectious. Gonna definitely try this. Thank you
"Everybody is trying to be perfect, but everyone is totally screwed up. It's all good."
I'm learning how to enjoy cooking because of your videos.
Thank you.
Dude I made this back in 2012/2013 when I first started teaching myself how to cook. I bought the sauce premade (it was a very nice bright red and really good. Central Market brand from HEB) and I cooked it over charcoal, and it really is one of the best ways to cook and eat chicken 🍗
Oh the scraping of the extra marinade and using the butter with it to make a sort of piri-piri "buffalo sauce" is a damn good idea 💡 I may actually cook this again, and when I do I'm definitely gonna do this 🤙🏻
Whats the name of the sauce?
@@cicicici42 piri-piri sauce :)
This is a great video. Can you share what you did with the leftovers please? What's the best way to utilise them?
Many thanks.
The dried chilies actually create brilliant red color when rehydrated that isn't matched by fresh
When you re hydrate you need to use the water from the re hydration otherwise you are losing some flavor and nutrients. I think fresh peppers work exactly as he specified for this recipe.
He knows nothing - he also puts thyme, bay leaves and olive oil in peri peri - all the 'know nothings' here think he is a cooking god - in reality he is somewhere around average - that's being generous
@@MOO67204 why you so angry?
I'm South African and I love peri peri chicken! Chicken livers peri peri are always delicious too.
This makes me want to punch my fridge! But I only have one, so.... :)
This is a phenomenal recipe! I had to make a couple of swaps but like Sonny says, I didn't let that stop me from making this :) Huuuuge hit in our house and sooo much wonderful flavor. My husband is English and I lived there too when we first got married and...sorry Nando's! This is the best chicken- thanks so much!
One other thing I wanted to mention real quick- I appreciate the fact that we not only benefited from you giving away this amazing recipe, but in this short video you also gave us kitchen tips, a language and culture lesson, and humor while making everything make sense. Thanks so much- new sub! :)
I made this recipe, sonny, and it was delicious. I will forever make peri peri marinade. I want to try this with some grilled prawns. Love to watch your channel. ❤️ I’m making my mother watch all of the videos too now. She thinks you’re funny, too. Happy Thanksgiving.
Omg peri peri prawns is a really good idea!
I was recently in Botswana and got Peri-Peri chicken at Nandos. It is way better than what you get here in the US. I will definitely need to try your recipe.
Go to Mozambique. You can eat it in the beach. Or go to Portugal and it’s our fast food. It’s not peri peri. It’s piri piri. From the indigenous tribes of Malawi and Mozambique. They say piri piri not peri peri. This receipt is old and it’s far away from the original made in MZ or Portugal. Not original but a recreation of the original.
Sonny, you’ve done it again, this looks amazing. I will definitely try this recipe.
Wow. Looks fabulous! I’m doing it. Thank you dude. 2 things: I’m ordering a Molcajete immediately after this. I’ve always been too lazy. That ends here. Secondly the Peri Peri sauce - yep bright orange if you use a food processor or blender. I became familiar with Peri Peri in Australia. Have been buying it at Trader Joe’s ever since. It’s way more versatile on more things compared to Tabasco or Franks.
Hey, it's actually of Portuguese origin, Nandos was created in South Africa. I'm English living in Cape Town. I'm definitely trying this one. Both my son and i love your work. Much love.
I love this video. Trying the recipe now. Been waiting while it marinates in the fridge! Also, a very entertaining video!!
I just pigged out on this. It really is fantastic! Definitely on the menu at my place from now on.
Tip- save a small amount of the marinade for basting, just add butter to it for basting. Add a quarter cup of yogurt to the marinade before applying to chicken…Your chicken will be moister and you’ll only need to marinade for 4-6 hours. Also, you can add the paprika to marinade instead of directly to the chicken. Lastly, I recommend grilling the chicken over indirect heat.
Make you own fucking food channel if you want to share your fucking recipes. Nobody gives a shit about your yoghurt chicken.
Thanks sonny I tried the same style of cooking you did but with a buttered lemon pepper season and it was amazing. You are the best. On to good cooking thanks again god bless.
By far one of if not the best entertaining cooking shows out here. I will for sure try this recipe but I'll be using a small blender...(bad arm) but I have looked at the other videos but havent found one explaining the beating up of the frig....