You can't beat a Nandos chicken braai! I remember, back in the 90's, smuggling a bottle of Nandos sauce all the way from Durban to Glasgow, so I could treat an ex-army buddy to a happy memory. I tried to braai my chicken on a charcoal braai, which totally failed due to a 3cm air gap between the coals and the grill. It was November in Scotland. After nearly an hour freezing outside we eventually gave up and resorted to using the oven - and a new memory was born!
Your recipe videos along with pickling, hotsauceing and everything in between to do with peppers after harvest, are my favourite. Also your video editing is very much on point. Hope to see a lot more videos from you!
Thank you! It really means a lot to hear comments like yours! I am learning with every video I make, so hopefully the editing will be getting better too!
i was a chef for quite a few years. if you keep holding a chefs knife with your finger out, you have less control and will get tendinitis. lol pinch the spine of the knife above the handle and wrap your grip like shaking hands. fantastic video always love watching you work
Hi, I’ve just discovered your channel. I have subscribed and have a lot of catch up to do. Jus a quick tip for your Weber gas braai. Use a wire grate from the oven and rest it on the cast iron Weber grate. Hopefully you will have a bit of a gap now between the cast iron and the chicken. This allows the skin to render and less chance of marinade and skin burning. Also fat dripping and hitting the cast iron gives a nice braai flavour. Thank you for this recipe. I will be making it shortly.
Looks great. Can't wait to try it out. I suspect there will be quite a lot more subscribers on your channel, soon. I only recently found you, and the content is quite remarkable. Love it!
what are you using to move the onion around on the grille? i realize you can use anything but that looked different. thanks again for such good videos and awesome content.
That is one awesome braai you have there, green with envy. But the best must be your tutorial on how to spatchcock the chicken. No wait, it is the marinade recipe. We can now buy Nando's sauces in the supermarkets, but they are not great for marinating. Or maybe I have just forgotten what a good Nando's chicken tastes like!
Someone suggested using kitchen shears, they are definitely safer. However I would suggest using poultry shears. They are designed specifically for chickens, turkey etc. They make a huge difference in time and safety. And to the one who gave you a bad time about the gas grill I have to say at least it was still a Webber. I have several smokers,grills etc. that use all kinds of fuel. Wood , charcoal ,brickets, and yes gas ( although I still don't use pellets yet, those grills are very expensive for what you get in return) Here's the thing, they all work well if you know what your doing. This looked great and I'm planning on using this recipe for backyard cooking and am thinking about using your recipe in some competition BBQ cooks. Keep it spicy. 🌶🌶🌶
Nice! I like the change of pace with the cooking vid. I have 5 of these plant growing right now and they are some of my most productive first-year producers. Will definitely try this recipe out. Any other ideas for these particular peppers?
Hey Brian, you could make a sauce with the peppers....in fact I will be making one in a future video similar to the Nandos sauce you can buy! You could also ferment them and make a Tabasco style hot sauce (I have a video where I do that). The Piri Piri pepper is quite versatile!
I'm really enjoying your channel and love your homegrown approach, with natural fermentation etc. I was surprised you being an African, you did not mention that Piri Piri is actually from the Swahili language and adopted by the Portuguese from Mozambique.
Thanks Neil! I end up cutting quite a bit from my videos so they won't be too boring or long. I spoke about the origins of Piri Piri and also the fact we call them Peri Peri in South Africa....also think I spoke about Nandos and the history behind that chain. But at the end of the day, I reckon people would just switch off from the history lesson 😁
Maybe it's just me, but the fact that you are from Africa, and that you grow your own chillies makes you an authority on the subject or at least have a different perspective than just any youtube chef sharing a recipe. I can see you have real passion for what you do, so sharing some of the history behind the passion is all part of getting to know you, and that's what makes your channel interesting, as well as a useful and practical exchange of information.
It took 3 years from seeing this video to me having my first Peri Peri plants growing. 3 years and a lot of planning - just to eat this chicken dish! Just 3 more months until i have any chile peppers and i see this video pop up in my feed. I do not want to wait anymore! Seriously, thanks for all that you do!
Can also sous vide it if you have one. 12"x12" vag bags leave that bad boy over night in the frige... then when ready 2 houers at 65c. Pat dry once finished. Then on the bbq for 10 min and you will have some amassing chiken. Love the vids😁 will try it out with some birds eye chili 🌶
Good vid, but two words "poultry shears". They make spatchcocking a chicken so much easier. Oh, and invest in a meat thermometer to save ripping the meat apart. If you're cooking chicken, you want to get the temperature spot on so you're not under or over cooking it. Take it off when the breast is 60°C and the legs are 78-80°C and leave to rest for at least ten mins. Last bit of advice is to cook seasoned spatchcocked chicken over charcoal with some smoke chips soaked in water. The flavour is immense and the steam keeps the meat moist.
Tried this tonight, taste was amazing , not sure why but mine was of a very runny consistency. Do I need to use less oil or lemon juice to thicken it up like yours? Cheers chillifingers
There are a couple tricks to get it to emulsify (you are essentially creating a type of mayonaise). I will have to revisit this video, and show how to get it thick every time!
Hey dude, do you know (I assume you do) if you can save seeds from any off the shelf chillis bought from a garden centre for instance. This year I’ve bought seeds from ‘World of Chillies’, down south I assume! Could I save them?
You should be able to save them to use. I know some places will irradiate their chillies to stop the seeds from germinating. But doesn't happen very often anymore.
Hi chef, i just love the way u showed how to cut the whole chicken well demonstrated just loved it i am new in ur channel chef thank u for this recipe u sharing 😊 😘
The middle of the night I really shouldn’t be watching your yummy cooking videos 😂 I came to watch about crossing peppers 🌶 but decided to have a chump a thon 😂 love your videos!
Fantastic cook brotha, I am a SUCKA for Peri Peri Chicken and watched your Sauce video as well... Nando's has crack for chicken and I wanna be able to do it at home! I will also do a video for it and thank you for putting this out there!
Chillichump almost filipino dishes can be either spicy or not. Their are tons of dishes you can pick from but if I recommend you some I'll be picking Bicol Express, Spicy Sisig, Spicy Lechon kawali and of course the Spicy Adobo. 🙂🙂
Today here in the Philippines we are celebrating our HISTORYCON 2018 and Sili (chilli) are a part of it and by nextmonth we will be celebrating SILIFEST with Johnny Scoville!
Yum Bones make favor, i love Rotisserie Chicken as well he hee i put this on my save food list AMAZING WTG YUM for give me ! it takes time to see all the videos
I just made my first piri piri chicken and used nandos piri piri sauce.. OMG why didbt I know about this before Now I need to find where I can get the peppers from
@@ChilliChump Yeah I guess t all comes down to how often you use them. I'd get a solid SS pair that is able to be sharpened and they will last awhile. Not cheap, but if you get a lot of use out of them they work great!
Thank you! I have a couple meat thermometers. I have a bluetooth one I use quite a bit. Was just trying to show how to check it is cooked if you don't happen to have one!
I bought some so-called chicken scissors (kitchen shears). They do work...but not brilliantly (may have just been the pair I bought...). I just reverted to the knife in the end.
@@ChilliChump Possibly. I use a pair of Shun Kitchen Shears that set me back a bit, but are really worth it. I had a cheap pair of kitchen scissors before and hated them. You've said it before on your videos, but good, comfortable knives (and cutting tools in general) are worth every penny.
Can I ask what your nationality is and where you currently living ,cause you sound to much like a South African to me but the products you use isn't familiar. FYI Love your Channel
"Washing poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination." ask.usda.gov/s/article/Should-I-wash-chicken-or-other-poultry-before-cooking
You should never wash chicken before cooking...THAT is disgusting. www.food.gov.uk/safety-hygiene/why-is-cleaning-important#:~:text=You%20should%20not%20wash%20raw,raw%20meat%2C%20fish%20and%20poultry. www.safefood.net/food-safety/raw-poultry ask.usda.gov/s/article/Should-I-wash-chicken-or-other-poultry-before-cooking
Its not someone elses thumbnail...it is someone elses photo however (from a stock photography site I pay for). And yes, it was a better photo than I had taken.
@@ChilliChump Sorry but that's just a cheat/lie in my book. It wasn't the photo that looked better, the FOOD looked better! It's like me uploading a photo of John Holmes hampton to a dating site. lol.
The butchering of the chicken was terrible, including leaving the wishbone in instead of removing it. Pleased to see the spine being used though, most just put it to one side and say "good for stock" but there's a decent amount of meat on it so seeing it on the grill is a thumbs up from me. Spatchcocking not a good way to cook chicken due to the final temperature differential between dark & light meat. Much better to split the chicken into portions and cook light/dark separately.
@@ChilliChump how so? If you are cleaning down surfaces properly and using gloves etc this is much chance of you passing germs as there is if you wash your hands properly after going to the toilet.
@@ChilliChump Agreed, still I haven't found ANY piri-piri receipe using any other oil than olive oil ! I've always cooked my piri-piri's on charcoal bbqs + olive oil-based sauces without any issue :)
Well it does not look appealing at all, looks so bland !! sorry to say but can’t say about taste though !! I recommend U should stick to your basics of sauce making rather than trying to become a chef !!🙂
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You can't beat a Nandos chicken braai! I remember, back in the 90's, smuggling a bottle of Nandos sauce all the way from Durban to Glasgow, so I could treat an ex-army buddy to a happy memory. I tried to braai my chicken on a charcoal braai, which totally failed due to a 3cm air gap between the coals and the grill. It was November in Scotland. After nearly an hour freezing outside we eventually gave up and resorted to using the oven - and a new memory was born!
Your recipe videos along with pickling, hotsauceing and everything in between to do with peppers after harvest, are my favourite. Also your video editing is very much on point. Hope to see a lot more videos from you!
Thank you! It really means a lot to hear comments like yours! I am learning with every video I make, so hopefully the editing will be getting better too!
i was a chef for quite a few years. if you keep holding a chefs knife with your finger out, you have less control and will get tendinitis. lol pinch the spine of the knife above the handle and wrap your grip like shaking hands. fantastic video always love watching you work
Thanks Kenny, it is a bad habit indeed!
Mmm, emulsifying the marinade into a "mayo" is such a great call. Thanks Chillichump!!
my new favourite channel! I've watched soo many of your videos in like 2 days! Good content!
Hi, I’ve just discovered your channel. I have subscribed and have a lot of catch up to do. Jus a quick tip for your Weber gas braai. Use a wire grate from the oven and rest it on the cast iron Weber grate. Hopefully you will have a bit of a gap now between the cast iron and the chicken. This allows the skin to render and less chance of marinade and skin burning. Also fat dripping and hitting the cast iron gives a nice braai flavour. Thank you for this recipe. I will be making it shortly.
Great vid man, i love cooking chickens spatchcocked as well, cant beat the flavour especially from the bbq, nice one 👍👍👍🍺
Nice. I like it that you also cook the backbone.
It is great 👌
Looks great. Can't wait to try it out. I suspect there will be quite a lot more subscribers on your channel, soon. I only recently found you, and the content is quite remarkable. Love it!
what are you using to move the onion around on the grille? i realize you can use anything but that looked different. thanks again for such good videos and awesome content.
That is one awesome braai you have there, green with envy. But the best must be your tutorial on how to spatchcock the chicken. No wait, it is the marinade recipe. We can now buy Nando's sauces in the supermarkets, but they are not great for marinating. Or maybe I have just forgotten what a good Nando's chicken tastes like!
Love it from south africa
You are so easy to follow. Thank you for your knowledge😊
Someone suggested using kitchen shears, they are definitely safer. However I would suggest using poultry shears. They are designed specifically for chickens, turkey etc. They make a huge difference in time and safety. And to the one who gave you a bad time about the gas grill I have to say at least it was still a Webber. I have several smokers,grills etc. that use all kinds of fuel. Wood , charcoal ,brickets, and yes gas ( although I still don't use pellets yet, those grills are very expensive for what you get in return) Here's the thing, they all work well if you know what your doing. This looked great and I'm planning on using this recipe for backyard cooking and am thinking about using your recipe in some competition BBQ cooks. Keep it spicy. 🌶🌶🌶
Looks good. Thanks for the share.👌
Excellent recipe !!! I will add to my favourites foods !!!
How are your plants doing Pedro? Are they recovering?
Nice! I like the change of pace with the cooking vid. I have 5 of these plant growing right now and they are some of my most productive first-year producers. Will definitely try this recipe out. Any other ideas for these particular peppers?
Hey Brian, you could make a sauce with the peppers....in fact I will be making one in a future video similar to the Nandos sauce you can buy! You could also ferment them and make a Tabasco style hot sauce (I have a video where I do that). The Piri Piri pepper is quite versatile!
Thankyou for a great vid. What do you do with the cooked chicken spines after the bbq?
I eat the meat off the back of them.
I'm really enjoying your channel and love your homegrown approach, with natural fermentation etc. I was surprised you being an African, you did not mention that Piri Piri is actually from the Swahili language and adopted by the Portuguese from Mozambique.
Thanks Neil! I end up cutting quite a bit from my videos so they won't be too boring or long. I spoke about the origins of Piri Piri and also the fact we call them Peri Peri in South Africa....also think I spoke about Nandos and the history behind that chain. But at the end of the day, I reckon people would just switch off from the history lesson 😁
Maybe it's just me, but the fact that you are from Africa, and that you grow your own chillies makes you an authority on the subject or at least have a different perspective than just any youtube chef sharing a recipe. I can see you have real passion for what you do, so sharing some of the history behind the passion is all part of getting to know you, and that's what makes your channel interesting, as well as a useful and practical exchange of information.
It took 3 years from seeing this video to me having my first Peri Peri plants growing. 3 years and a lot of planning - just to eat this chicken dish! Just 3 more months until i have any chile peppers and i see this video pop up in my feed. I do not want to wait anymore! Seriously, thanks for all that you do!
Can also sous vide it if you have one. 12"x12" vag bags leave that bad boy over night in the frige... then when ready 2 houers at 65c. Pat dry once finished. Then on the bbq for 10 min and you will have some amassing chiken. Love the vids😁 will try it out with some birds eye chili 🌶
Making me homesick! 🇿🇦🇬🇧🇿🇦🇬🇧
Good vid, but two words "poultry shears". They make spatchcocking a chicken so much easier. Oh, and invest in a meat thermometer to save ripping the meat apart. If you're cooking chicken, you want to get the temperature spot on so you're not under or over cooking it. Take it off when the breast is 60°C and the legs are 78-80°C and leave to rest for at least ten mins. Last bit of advice is to cook seasoned spatchcocked chicken over charcoal with some smoke chips soaked in water. The flavour is immense and the steam keeps the meat moist.
Thanks for sharing, looks great.
Yum yum yum 👍 👍👍
Man, you precise and professional. Love you
Thanks alot
This is my next bbq-mission! looks fantastic!
Yum
Tried this tonight, taste was amazing , not sure why but mine was of a very runny consistency. Do I need to use less oil or lemon juice to thicken it up like yours? Cheers chillifingers
There are a couple tricks to get it to emulsify (you are essentially creating a type of mayonaise). I will have to revisit this video, and show how to get it thick every time!
Thanks for making these. I've been eating them up! I can't believe you don't have more followers yet. Just a matter of time, I think.
A great recipe, enjoyed watching, thanks.
However, I believe chicken piri piri originally came from Moçambique to Portugal.
Did the recipe. Thank you. I did add a smidge of ghost pepper powder. Not to worry. I'll be able to talk again soon! Haha tom
Cant find piri piri peppers. What other pepper do you suggest for similar flavor? Thanks
Have a look for the African birds eye, or sometimes known as the Zimbabwean birds eye. They are the same thing.
Hey dude, do you know (I assume you do) if you can save seeds from any off the shelf chillis bought from a garden centre for instance. This year I’ve bought seeds from ‘World of Chillies’, down south I assume! Could I save them?
You should be able to save them to use. I know some places will irradiate their chillies to stop the seeds from germinating. But doesn't happen very often anymore.
Hi chef, i just love the way u showed how to cut the whole chicken well demonstrated just loved it i am new in ur channel chef thank u for this recipe u sharing 😊 😘
Welcome to my channel Geeta!
The middle of the night I really shouldn’t be watching your yummy cooking videos 😂 I came to watch about crossing peppers 🌶 but decided to have a chump a thon 😂 love your videos!
Thanks Sheena, you are very kind!
Making a vegan version of this right now, using seitan "meat". Not tried it yet, but it smells fantastic.
Masterful cutting sir
Mouth watering....😛
Making Piri Piri Chicken right now. Again. Hungry! :-)
We made this on Friday!
Awesome video man! Keep it up.
Ohhh yea!!
Fantastic cook brotha, I am a SUCKA for Peri Peri Chicken and watched your Sauce video as well... Nando's has crack for chicken and I wanna be able to do it at home! I will also do a video for it and thank you for putting this out there!
Good evening from South Africa 🇿🇦.
Are you ever going to come and visit?
I visit every couple of years. Still have family out there
Its 12:47am here at the philippines and still watching your vids 👍👍
Thanks for watching Jong! What are some spicy dishes from the Philippines? I don't think I have eaten much Philipino food before.
Chillichump almost filipino dishes can be either spicy or not. Their are tons of dishes you can pick from but if I recommend you some I'll be picking Bicol Express, Spicy Sisig, Spicy Lechon kawali and of course the Spicy Adobo. 🙂🙂
Today here in the Philippines we are celebrating our HISTORYCON 2018 and Sili (chilli) are a part of it and by nextmonth we will be celebrating SILIFEST with Johnny Scoville!
Yum Bones make favor, i love Rotisserie Chicken as well he hee i put this on my save food list AMAZING WTG YUM for give me ! it takes time to see all the videos
Is it possible to cook the chicken with a pan, i dont have a grill.
I thought my ears were deceiving me when I kept hearing “spatchcock.” I’m 56 and this is the first I’ve heard of it!
Now we're getting into the meat of the matter ;)
Nice instructions.
Lol 😁
I always do the reverse SpotchCock i like the back bone.
Well done Chump, this recipe is lovely, a perfect balance. Always an adventure for novice chilli growers like me to know how much to use :)
I'm glad you enjoyed it Mark! Plenty more recipes in my recipe book too that you may like! Www.chillichump.com/shop
I Will to try .im from Indonesia
Nice barbecue - can I ask which model that is exactly. Lots of space!
It is the Weber Genesis E-330
@@ChilliChump Cool thanks!
I;m gonna do this on the weekend! despite the uk weather, crank up the bbq and brave it for some finger lickin chicken!
iM going tell you the secret. First marinated chicken is precoked in oven with steam, then is going on the fire, where is brushed with nandos souce
Oh man that looks delicious 🤤
thx to south africa
Paper towel or cloth with a bit of cooking oil works great to wipe clean the grill
Man, you precise and professional. Love you
Really missing Nandos during this quarantine
I just made my first piri piri chicken and used nandos piri piri sauce.. OMG why didbt I know about this before Now I need to find where I can get the peppers from
Amazon has them for 8 bucks.
Spatchcocking is easy as withpoultry shears if you have a good pair
I tried poultry shear before...but wasn't impressed. However I think it is because I bought a rubbish pair!
@@ChilliChump Yeah I guess t all comes down to how often you use them. I'd get a solid SS pair that is able to be sharpened and they will last awhile. Not cheap, but if you get a lot of use out of them they work great!
Looks awesome. Gas grill though...blasphemy!
Lol, tell me about it! But I couldn't fit three chickens on my coal Weber!!
itildude I will use my Weber 26 inch kettle with slow n sear equals Spatchcock chicken piri piri perfection
itildude charcoal is odourless gas is the same.
Would this be doable with fresh peppers?
Yes absolutely, I use dried because they last a long time and I can keep them in my heerbs and spices drawer
Is there a comparable pepper to use. We don’t have piri piri peppers where I live
Thai red peppers would do the job. Similar kind of heat
Thanks for this chef chump🥰😇🙏. This is fave of all time👌
Looooos lush!
Do you sale the seeds
in america we call it "butterflying" the chicken
Spatchcock and butterflying are two different things
I'll get my butcher to do the prep lol
Braai boet BRAAI !
Whats up with the extra inch of leg bones? Why not cut it at the joint?
Love your channel. Get a meat thermometer.
Thank you!
I have a couple meat thermometers. I have a bluetooth one I use quite a bit. Was just trying to show how to check it is cooked if you don't happen to have one!
Needs a bit of colour to make it look appealing
Is it me or is this a 1/2 lb chicken? Used to buying 2 to 4 lb hens.
You dont clean it???
www.nhs.uk/live-well/eat-well/never-wash-raw-chicken/
One chicken disliked this video....
nandos kan gaan slaap :D lyk moerse lekker :D
9:30 who is in the back ground? want a hat like that :D
fyi kitchen shears work perfectly and no chance of cuts
I bought some so-called chicken scissors (kitchen shears). They do work...but not brilliantly (may have just been the pair I bought...). I just reverted to the knife in the end.
Chillichump I hear you. I have no issue using a knife for the chicken but others might have issues. Thanks for the great video.
Kitchen shears work MUCH better for spatchcocking a chicken.
I did buy a pair...but maybe they were just rubbish....because I ended up just going back to the knife
@@ChilliChump Possibly. I use a pair of Shun Kitchen Shears that set me back a bit, but are really worth it. I had a cheap pair of kitchen scissors before and hated them. You've said it before on your videos, but good, comfortable knives (and cutting tools in general) are worth every penny.
No recipe ?
It's called a BRAAI, not a barbecue :)
I still have to explain that to folks this side of the hemisphere 😉
Poultry shears
Can I ask what your nationality is and where you currently living ,cause you sound to much like a South African to me but the products you use isn't familiar. FYI Love your Channel
Hi Jaco, I am from Southern Africa, but live in the UK now
Very nice recipe.. I'm your new friend plz stay connected friend..
3:25 I started to get a weak stomach.
Scissors MUCH easier.
prost
It’s a braai
he didn't clean the chicken
"Washing poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination."
ask.usda.gov/s/article/Should-I-wash-chicken-or-other-poultry-before-cooking
Peri Peri chicken is a South African dish. Don’t be disrespectful
Very yuck, you didn’t even clean chicken before you marinated. I didn’t even finish your video mate.
You should never wash chicken before cooking...THAT is disgusting.
www.food.gov.uk/safety-hygiene/why-is-cleaning-important#:~:text=You%20should%20not%20wash%20raw,raw%20meat%2C%20fish%20and%20poultry.
www.safefood.net/food-safety/raw-poultry
ask.usda.gov/s/article/Should-I-wash-chicken-or-other-poultry-before-cooking
Why use someone elses thumbnail then?
Yours not good enough?
Its not someone elses thumbnail...it is someone elses photo however (from a stock photography site I pay for). And yes, it was a better photo than I had taken.
@@ChilliChump Sorry but that's just a cheat/lie in my book. It wasn't the photo that looked better, the FOOD looked better!
It's like me uploading a photo of John Holmes hampton to a dating site. lol.
The butchering of the chicken was terrible, including leaving the wishbone in instead of removing it. Pleased to see the spine being used though, most just put it to one side and say "good for stock" but there's a decent amount of meat on it so seeing it on the grill is a thumbs up from me.
Spatchcocking not a good way to cook chicken due to the final temperature differential between dark & light meat. Much better to split the chicken into portions and cook light/dark separately.
Iewll you don’t wash the chicken ..?!?grossed
You should NEVER wash raw chicken! You increase your risk of food poisoning by potentially increasing campylobacter bacteria!
@@ChilliChump how so? If you are cleaning down surfaces properly and using gloves etc this is much chance of you passing germs as there is if you wash your hands properly after going to the toilet.
OLIVE OIL, for f sake !!!!!!!
Olive oil is not a good oil to use at high heats. Smoke point is lower than with vegetable oil.
@@ChilliChump Agreed, still I haven't found ANY piri-piri receipe using any other oil than olive oil ! I've always cooked my piri-piri's on charcoal bbqs + olive oil-based sauces without any issue :)
@@ChilliChump At least you should give it a try ;)
(you can even deep-fry in olive oil, ie "padron pepper" in Spain, socca in Nice, etc !)
WASH THE CHICKEN!!!!!
You should NEVER wash chicken
@@ChilliChump processing facilities are always suspect. Just like I would never eat any bloody fowl, including duck. It was turn off to me, for sure.
www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice
www.food.gov.uk/news-alerts/news/campylobacter-levels-remain-steady-0
www.cdc.gov/foodsafety/chicken.html
www.foodstandards.gov.scot/consumers/food-safety/at-home/washing-and-preparing-food-1
@ChilliChump do it your way and I will wash all meat before any preparation. I still find chicken juice gross.
8:00 a mystery third chicken has appeared
Well it does not look appealing at all, looks so bland !! sorry to say but can’t say about taste though !! I recommend U should stick to your basics of sauce making rather than trying to become a chef !!🙂
Lol.... Bland? Guessing you haven't been to Nandos before. This is a nearly exact replica of their recipe.