Good recipe, tks. I live in Portugal and have this chicken once a week. I do my own version and it always comes tops. There are some chicken restaurants here and they all do a wonderful job. All the best.
great recipe!! tried it before but only thing I didnt do that I am going to do going forward is cook the marinade stovetop first. No grill right now so will bake and towards the end use the broiler to give the skin a good crisp!!!
Some feedback i think you did it well one key thing you missed or rather didn't add was the grilling process, other then that great video, looks fantastic.
½ cup white vinegar ½ cup freshly squeezed lemon or lime juice (add a bit of zest as well) ½ cup olive oil 1 tot chilli powder 1 tot paprika 1 tot salt 1 tot chopped garlic 10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is) Blend together and simmer in a pot for 1hr. Add to a sterilised glass bottle (boil it) and refrigerate.
when using an oil as part of sauce don't cook directly over the coals or gas flames. that is something I have learned anyway it tastes great and not chard by the fire.
There's a South African peri-peri chicken franchise branching out all over the world, even in the US, called Nando's. The BEST peri-peri chicken EVER. One of SA's best exports. Right there with Charlize Theron ;)
For about a month in the fridge but trust me you'll finish it way before then. ½ cup white vinegar ½ cup freshly squeezed lemon or lime juice (add a bit of zest as well) ½ cup olive oil 1 tot chilli powder 1 tot paprika 1 tot salt 1 tot chopped garlic 10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is) Blend together and simmer in a pot for 1hr. Add to a sterilised glass bottle (boil it) and refrigerate.
karen sell LOL, my wife hates it !! I have about 20 Hawaiian shirts, some nice, some really really bad tourist type shirts. I worked on Oahu for many years and tried to blend in. Didn't really work. I was know as the local haole by my friends.
WELL THERE ARE STANDARD 'DOLLAR' STORES THAT SELL OUR POWDER CHILLIES IN SMALL AMOUNTS, SO FOR A LITTLE LESS THAN 4 PONDS, IS SOLD FOR ($1.25) AND IT IS REALLY NICE AND HIGH QUALITY AND IT COULD LAST FOR ONE HOME FOR MORE THAN 2 WEEKS! THEY ARE THE BEST FOR ANY TYPE OF STEW IN THIS WORLD...
In my travels around the world I have tried many different types of food. I saw this in 3 different countries and finally stepped up to try it. African Peri Peri Chicken. It can be quite spicy, but I like that. You have to give this a try. There is a place in many countries called Nando’s. If you have one, you are one of the lucky few. Wish we had it in the USA.
Robert Peters Okay Thanks. I looked at a Scoville Scale and it listed the Thai at 90,000 and Birds Eye at 100,000-225,000. It's okay though because I can't finds Birds Eye anywhere in my area. I went to a Mexican grocery near my house and then to an Asian grocery and couldn't find it at either.
its the oil and the chicken fat that`s flamable. not sure how you cooked it but grill on indirect heat - cihcken not above the coals. you`ll never get a flame that way.
+BurningCereal do you know the taste difference between using white vinegar vs. red wine vinegar? i see both used on youtube piri piri recipes. Also, do you know the difference between roasting the veg before making the sauce and using them raw and adding them to the chicken?
karen sell Yes, I know Karen. My "real" job had me traveling for a couple weeks and I didn't have the time to edit new videos. I am back home for a week and plan to get some good stuff going this weekend. We will be back on schedule this coming week.
firouza gamieldien Its actually Portuguese, you can see a version of this recipe in every country where they stepped in, Angola, Mozambique, South Africa (Cape Town), Australia and, of course, Portugal itself. I like the mozambican peri peri chicken the most!
As a South African I am fascinated to see an American perform such a South African recipe so well :D
Thanks, I enjoyed my time in South Africa, wonderful places, Joberg and Cape Town.
So happy to see a South African recipe.I am so nostalgic and homesick now.Thank you for a great recipe and video!
Good recipe, tks. I live in Portugal and have this chicken once a week. I do my own version and it always comes tops. There are some chicken restaurants here and they all do a wonderful job. All the best.
I tried your recipe! It is really good. I don't need to go Nando's anymore...Thx!
+Jasmine Loh Thanks Jasmine. Glad you liked it :)
😂😂😂😂😂
Looking forward to trying this one in the summer! Thanks
This is terrific, tried this recipe at home and was delicious :) Thanks.
Alex Joy Great Alex, glad to hear it turned out well. I absolutely love the spice on this chicken.
I like Nando's Chicken . I Will try to make it when i have time, thanks for sharing the great recipe.
Thanks for sharing our South African peri peri chicken recipe
Fathima Chocpie You are quite welcome. I loved it when I first tried it.
great recipe!! tried it before but only thing I didnt do that I am going to do going forward is cook the marinade stovetop first. No grill right now so will bake and towards the end use the broiler to give the skin a good crisp!!!
Nando's Chicken is very good.. we have it here in Dubai.. but i will try your recipe cz it looks very delicious. Thanks for sharing =)
+kathrina alcala I had it when I was in Melbourne and in Dubai. The one I was at was near the Dubai Marina.
great video! going to try this tonight
Looks yummi!! It's similar to local mexican dishes that my grandma cooked for me :) I'll prepare it one day. Hope I can find fufu flour in Mexico 🤞🏼
The bbq makes the flavours really nice
sounds good, i grow ghost peppers, i may use those but i just started them so it will be awhile
I will have to try this one..hey can you guys do more smoothie recipes
Simon Johnson Sure we can. They were getting low views so we thought no one cared. Keep an eye out, we will add some soon. Thx
I was salivating as you were tasting that chicken.😋an about try it lol
Yvonne lihusha >> hey
I thought you were gonna turn red from the peppers! Looks good!
You are enjoyable to watch. I thought it was funny when you were tasting the chicken.
REALLY AWESOME VIDEO 😀😀😀
Loving it , on point i tell you
Big in Portugal too.
Starting to show up here in the US more frequently
that fridge sticker tho lol I heart poon
Some feedback i think you did it well one key thing you missed or rather didn't add was the grilling process, other then that great video, looks fantastic.
You make me miss home :)
awww
And Nandos chicken start from my city of Perth Western Australia
I saw the same reaction on a chefs presentation, he said needed more heat.....oh never mind there it is!!
½ cup white vinegar
½ cup freshly squeezed lemon or lime juice
(add a bit of zest as well)
½ cup olive oil
1 tot chilli powder
1 tot paprika
1 tot salt
1 tot chopped garlic
10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is)
Blend together and simmer in a pot for 1hr.
Add to a sterilised glass bottle (boil it) and refrigerate.
Burung Cereal, I believe you can find Bird eye chillis in Most Asian stores.
+Henry Choo - Yes you marinate for about 15 minutes after you cover the chicken.
when using an oil as part of sauce don't cook directly over the coals or gas flames. that is something I have learned anyway it tastes great and not chard by the fire.
Dope video bro... love it...
helped
A little on the spicy side... that's almost always a good thing.
There's a South African peri-peri chicken franchise branching out all over the world, even in the US, called Nando's. The BEST peri-peri chicken EVER. One of SA's best exports. Right there with Charlize Theron ;)
Willem Otto Great, Nando's is the place where I ate at. I hope it comes to California !! Thanks for the update
Haha :) Charlize Theron 😄 oh yes nandos is amazing 💋💋
Where in the U.S. Is the nandos ?
Check out www.nandosperiperi.com. There's a list.
and Trevor Noah
Can the sauce be prepared and then stored? (if so for how long? approx.) Thanks, you make it look easy!
For about a month in the fridge but trust me you'll finish it way before then.
½ cup white vinegar
½ cup freshly squeezed lemon or lime juice
(add a bit of zest as well)
½ cup olive oil
1 tot chilli powder
1 tot paprika
1 tot salt
1 tot chopped garlic
10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is)
Blend together and simmer in a pot for 1hr.
Add to a sterilised glass bottle (boil it) and refrigerate.
That Chicken is from Mozambique!
This is traditional to Angola and Mozambique. The Portuguese brought the recipe back to Europe during the slavery/colonization era in Africa.
Lol... U there goes the heat right there lol
That's a cool shirt man !!!
Shows your love for beer, or alcohol I guess.
yummmmmmmmmmmmmmmmmmmmmmmmy
love the shirt btw
karen sell LOL, my wife hates it !! I have about 20 Hawaiian shirts, some nice, some really really bad tourist type shirts. I worked on Oahu for many years and tried to blend in. Didn't really work. I was know as the local haole by my friends.
WELL THERE ARE STANDARD 'DOLLAR' STORES THAT SELL OUR POWDER CHILLIES IN SMALL AMOUNTS, SO FOR A LITTLE LESS THAN 4 PONDS, IS SOLD FOR ($1.25) AND IT IS REALLY NICE AND HIGH QUALITY AND IT COULD LAST FOR ONE HOME FOR MORE THAN 2 WEEKS! THEY ARE THE BEST FOR ANY TYPE OF STEW IN THIS WORLD...
Don't you have to marinate the chicken for some time?
In my travels around the world I have tried many different types of food. I saw this in 3 different countries and finally stepped up to try it. African Peri Peri Chicken. It can be quite spicy, but I like that. You have to give this a try. There is a place in many countries called Nando’s. If you have one, you are one of the lucky few. Wish we had it in the USA.
Woop for South Africa
Nando's is a south african restaurant
There are some nandos in the east coast. Check on their website. I miss nandos too
ITs also in london
+nando is in LA
How long does this sauce last on the sheve
Can use green bell peppers instead of red
+stuart campbell Yes
Great video Rusty, but birds eye chili peppers and Thai chili peppers are the same thing. Here's a link en.wikipedia.org/wiki/Bird%27s_eye_chili.
Robert Peters Okay Thanks. I looked at a Scoville Scale and it listed the Thai at 90,000 and Birds Eye at 100,000-225,000. It's okay though because I can't finds Birds Eye anywhere in my area. I went to a Mexican grocery near my house and then to an Asian grocery and couldn't find it at either.
but how much oregano an salt r u supposed to add.
good sir
its the oil and the chicken fat that`s flamable. not sure how you cooked it but grill on indirect heat - cihcken not above the coals. you`ll never get a flame that way.
Do you bake it or Grill it ?
Trudye Winfield grill on coal
Oven temp?
It is done on the BBQ grill.
Why no white meat ?
do you have measurements, recipe?
+Sue H Check the description box below the video. Measurements will be there.
+BurningCereal do you know the taste difference between using white vinegar vs. red wine vinegar? i see both used on youtube piri piri recipes. Also, do you know the difference between roasting the veg before making the sauce and using them raw and adding them to the chicken?
Either vinegar will work, as for the veg, I think cooking them brings out more flavor (don't over cook). Then add to sauce.
hey guys, what's up no videos this week, nothing on tuesday or wednesday
karen sell Yes, I know Karen. My "real" job had me traveling for a couple weeks and I didn't have the time to edit new videos. I am back home for a week and plan to get some good stuff going this weekend. We will be back on schedule this coming week.
BurningCereal ahhh yea real jobs can be a bummer lol, look forward to seeing you guys next week
peri peri
This dish is not southafrican but mozambican... and its made with birds eyechilie
needs bay leaf
Not peri peri but burnt chicken
Looks gd, but i hate spicy food,its not enjoyable,when your tongue is burning& eyes watering....
Peri peri chicken is South African not Australian
firouza gamieldien Its actually Portuguese, you can see a version of this recipe in every country where they stepped in, Angola, Mozambique, South Africa (Cape Town), Australia and, of course, Portugal itself. I like the mozambican peri peri chicken the most!
You should have removed the skin of the chicken it would have been even healthier.
Burnt...not good colour..