piri piri chicken

[Anne M.]

Just one of my recent cooks on my old 47 cm Weber

Wings and legs are in a marinade of paprika powder, smoked paprika powder, fish sauce, red wine vinegar, piri piri powder, garlic and my secret ingredient

The secret ingredient

Getting the kettle ready, while my dinner partner watches if all goes OK

They are on the braai and almost ready:

And ready to eat

Definitely one of by better experiments. Nice and moist with crispy skin and bit of a bite.

 

[Robert McGee]

Anne;
That chicken looks REALLY good! Just goes to show, you don't need the "latest and greatest" equipment to have great food. As that old quote goes, "It is not the bow and arrow, it's the Indian"... (to explain, "It's not the equipment, it's the chef").

Keep on smokin',
Dale53

 

[Robert-R]

Does that look delish, or what?

Gotta try that!

 

[Bob Correll]

Looks terrific Anne!
An amazing kettle you have, never seen one stand on 2 legs before.

 

[Pat G]

That's some great looking chicken Anne!

 

[Cliff Bartlett]

Boy, that chicken sure looks tasty Anne. Not sure I've seen any piri pirp powder around these parts, but I'd sure like to give that a try.

 

[Anne M.]

Looks terrific Anne!
An amazing kettle you have, never seen one stand on 2 legs before.

Funny that!
Didn't notice it before, but it looks like it in the picture.....
It really is 3 legs, made out of conduit pipe

Cliff: you could use any type of chili powder (as long as it is just chili's). This time I had piri piri powder, quite often I just use ground dried home grown chili's.

That bottle of vodka contains home grown chili's, first dried, then left to infuse the vodka

 

[Cliff Bartlett]

Cliff: you could use any type of chili powder (as long as it is just chili's). This time I had piri piri powder, quite often I just use ground dried home grown chili's.

That bottle of vodka contains home grown chili's, first dried, then left to infuse the vodka

Thanks Anne. It was rather ironic that this mornings Parade (Sunday newspaper insert) has a recipe for Piri Peri. It's spelled Peri but sounds like the same thing. Also, I was wondering about the hue on your vodka.

 

[Rich Dahl]

very creative Anne, looks wonderful

 

[Anne M.]

Yeah,
piri piri, peri peri, pili pili: it's all more or less the same.
Very popular is Southern to central Africa. Though to have originated from the former Portuguese colony of Mozambique

 

[Barb D]

Anne, that is one awesome cook. Love the pics and your helper.

 

[ChuckO]

The secret ingredient

Definitely one of by better experiments. Nice and moist with crispy skin and bit of a bite.

That's what mine is missing.

I've loosely followed this recipe, however I added Paprika to it

I was looking for some serious bite, I think this might do the trick...?

I made approx a 1/2 cup, knowing it would have to be cut (with olive oil) I have a batch marinading as I write. I wish I saw this thread earlier, especially now knowing the secret sauce

I only hope mine comes out half as good as yours Anne

 

[Anne M.]

Looking good sofar!

I like adding some paprika powder (and a bit of smoked paprika). It sort of intensifies the colour and flavour (and you will get beautiful red fingers while eating )

 

[Wolgast]

Great looking wings!