It was minus 14 on New Years day here in the Rockies (it is minus 18 today). As a Canadian, that is smoking weather.
I have made Piri Piri chicken before (see http://www.smokingmeatforums.com/t/165134/piri-piri-chicken) but She Who Must Be Obeyed beat me about the head and shoulders as "there was too much garlic". (There wasn't but I didn't say that). So, I have been messing around with different methods and think I have found the one I like. Here it is.
I started by making a wet rub:
50 ml (1/4 cup) melted butter
50 ml (1/4 cup) olive oil
25 ml (2 tablespoons) bottled lemon juice
15 ml (1 tablespoon) Sriracha sauce (for mild spice for SWMBO, I would use 40 ml (3 tablespoons))
7 ml (1 1/2 teaspoon) paprika
2 ml (1/2 teaspoon) ground coriander
10 ml (2 teaspoons) finely chopped garlic
1 green onion, chopped
10 ml (2 teaspoons) dehydrated parsley or 15 ml (1 tablespoon) fresh parsley
5 ml (1 teaspoon) ground ginger
2 ml (1/2 teaspoon) fresh ground pepper
Put all the ingredients in a blender or food processer and puree, scraping down the sides often.
Split in half.
Then I spatchcocked a frying chicken that weighed a tad over 2 pounds.
I saved the back for stock of course.
I rubbed 1/2 of the wet rub under the breast and thigh skin and all over the chicken. I loosely covered and put the chicken in the fridge fo 7 hours.
I fired the pellet smoker up to 350 F. It took 1/2 hour to get there. It was cold.
Here I did something stupid. I put the chicken on skin side down. I never do that because, no matter how well I grease the grill, I always get a little sticking of the skin. I normally start with the bone side down for the start of the cook and the skin sticks way less. Sigh, I figure the cold had frozen the few functioning synapses I have remaining.
I microwaved the second half of the wet rub to make it a liquid.
I put the chicken on the grill and smoked over pitmaster pellets for 15 minutes. I brushed the chicken and turned. I continued brushing and turning every 15 minutes. After an hour, the internal temperature of the thigh was 175 F and the breast was 165 F.
I took it inside and let it sit for 10 minutes.
Then I cut it into smaller pieces and served.
This turned out tender and moisty. It has a nice Piri Piri flavour with then notes of garlic, lemon and heat without enough to upset the boss. I would like more heat but keeping the missus happy is worth it. This is now my go to recipe for Piri Piri Chicken. However, if the missus isn't around I will be increasing the Sriracha.
One thing did strike me. The wings in this are so good, I will have to make Piri Piri Chicken wings.