Peri Peri (Piri Piri) Chicken Help

[Shel_B]

While I've heard of this chicken dish, I've never tried making a version nor have I looked into various recipes and techniques to make it.  Yesterday, a friend asked if I could make it for her and I poked around for ideas.  I couldn't find much - only a couple-three recipes that looked like the direction I wanted to explore. Most offered just putting a sauce (often bottled) on already roasted chicken. Some offered a recipe to make a sauce, also to put on already roasted chicken.

 

Two or three allowed for making a marinade for the chicken, and then roasting the bird after marinating. This is the direction I'd like to take.

 

These are the two recipes that interest me the most:

https://www.youtube.com/watch?v=nNw1rkjuwwk&pp=0gcJCY0JAYcqIYzv

 

https://www.youtube.com/watch?v=38AMhDfhuYY

 

Of the two, were I to follow the recipes as made, I'm inclined to follow the first recipe in part because of the early brining of the bird and because the timing of the cooking and the technique used seems to offer a more succulent result and eliminates the heavy charing on the chicken.

 

For those who've made the dish (not just poured sauce over a roasted bird), perhaps you can comment on these recipes and offer some suggestions based on your experience. This is a dish I'd like to experiment with and learn to make well.

 

Edited Monday at 10:51 PM by Shel_B
Clarity of intent (log)

[gulfporter]

I brought a bunch of these back from Portugal.   Maybe you can find  in US?  Or search for recipe to make your own spice mix??

 

[Shel_B]

23 minutes ago, gulfporter said:

I brought a bunch of these back from Portugal.   Maybe you can find  in US?  Or search for recipe to make your own spice mix??

 

Thanks for the tip. I have access to the fresh birds eye chilies and have several recipes to make the marinade, two of which are shown in the videos I linked.  I wanted to post the recipes but I understand that there might be copyright concerns. I'm fine wrt ingredients. I'm really looking for comment on these recipes and perhaps some suggestions based on one's experience making the dish.

[blue_dolphin]

I’ve only made Smitten Kitchen’s version which does use a homemade marinade before grilling but perhaps didn’t appeal to you. I liked that she provides cooking instructions for both the traditional grill and an oven-roasted version (which I used) and I was happy with the results. 

[Shel_B]

4 minutes ago, blue_dolphin said:

I’ve only made Smitten Kitchen’s version which does use a homemade marinade before grilling but perhaps didn’t appeal to you. I liked that she provides cooking instructions for both the traditional grill and an oven-roasted version (which I used) and I was happy with the results. 

Wasn't aware of her version. I'll take a look.

 

When working on developing and learning a recipe, I like to look at many optios. Muchto be learned that way. Thanks for the pointer.

[blue_dolphin]

25 minutes ago, Shel_B said:

When working on developing and learning a recipe, I like to look at many optios. Muchto be learned that way. Thanks for the pointer.

In the interest of research, this is not the same thing, but I quite liked David Leite's peri-peri shrimp. He has a recipe for peri-peri chicken in his book, The New Portuguese Table and both use the same sauce in the marinade.  When I made it, I used a mix of fresh red chilies: Thai birds eye, arbol and Fresno (aka red jalapeño.) I liked the mix of heat from the birds eye and arbol plus the fruitiness from the Fresno. Something to consider if it suits you. 

[Shel_B]

17 minutes ago, blue_dolphin said:

In the interest of research, this is not the same thing, but I quite liked David Leite's peri-peri shrimp. He has a recipe for peri-peri chicken in his book, The New Portuguese Table and both use the same sauce in the marinade.  When I made it, I used a mix of fresh red chilies: Thai birds eye, arbol and Fresno (aka red jalapeño.) I liked the mix of heat from the birds eye and arbol plus the fruitiness from the Fresno. Something to consider if it suits you. 

I'll take a look at the linked recipe. I found a couple of links to Leite's Peri Peri chicken recipe(s) and have cataloged them for future reading and notes. It will be interesting to see how they compare to the shrimp recipe you linked.

 

I'm so glad for your contribution here. 👍

Edited Tuesday at 06:04 PM by Shel_B (log)

[haresfur]

I just marinate boneless chicken thighs in bottled peri-peri marinade overnight. More surface area than bone-in. Beerenberg if I can find it, otherwise the ubiquitous Nando's (chain restaurant who also sell their sauce and marinade in grocery stores). Put on a wire rack in the convection oven and blast at oh, 210 degrees until done. I like the char.

[Shel_B]

3 minutes ago, haresfur said:

I just marinate boneless chicken thighs in bottled peri-peri marinade overnight. More surface area than bone-in. Beerenberg if I can find it, otherwise the ubiquitous Nando's (chain restaurant who also sell their sauce and marinade in grocery stores). Put on a wire rack in the convection oven and blast at oh, 210 degrees until done. I like the char.

Are you suggesting I use your technique?

[haresfur]

1 minute ago, Shel_B said:

Are you suggesting I use your technique?

 

Absolutely. I make the best sleazy at-home fast food. If you can't be bothered to clean a rack, put on baking paper on a tray but it gets a bit soggy.

 

Do what you like. Cook lower if you don't want char.

[Shel_B]

@haresfur thanks for your suggestion.  It's not what I'm seeking now as I want to make my own marinade, but y'know, there's always a time and a place for a quick and easy technique. I can get the Beerenberg sauce here easily enough, and it might be nice to try it. 

Edited Wednesday at 05:43 AM by Shel_B
edited content (log)