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Piri Piri Chicken for New Years Day Supper

post #1 of 12
Thread Starter 

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.

 

 

 

The Verdict

 

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.

 

Disco

post #2 of 12

That is some nice chicken Disco!  I think my better half will love it with your garlic and sriracha adjustments.  points1.png

 

Mike

post #3 of 12
Another great cook Disco.

Might have to give it a go.
post #4 of 12
Thread Starter 
Quote:
Originally Posted by mike5051 View Post
 

That is some nice chicken Disco!  I think my better half will love it with your garlic and sriracha adjustments.  points1.png

 

Mike

Thanks for the point, Mike. As for the missus' taste in heat and garlic, obviously our tastes are superior. We married them and they married us.

 

Quote:
Originally Posted by c farmer View Post

Another great cook Disco.

Might have to give it a go.

Thanks, Adam. We both quite like this.

 

Disco

post #5 of 12
Very nice Disco & yet another must try recipe, thanks for sharing it ! Minus 18, as the movie Grumpy Old Men would say... Having a heat wave, a tropical heat wave... biggrin.gif We've been in the minus 15-20 weather for a bit now, kinda gets old... I'd just prefer snow !
post #6 of 12
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Very nice Disco & yet another must try recipe, thanks for sharing it ! Minus 18, as the movie Grumpy Old Men would say... Having a heat wave, a tropical heat wave... biggrin.gif We've been in the minus 15-20 weather for a bit now, kinda gets old... I'd just prefer snow !


Thanks, Justin. Cold is all a state of mind however, my mind is telling me it is very cold!

 

I was going to cold smoke some Montreal smoked meat but it is minus 20 this am and I don't think the tube smoker will keep the smoker warm enough to stop me from freezing the meat. Sigh. Maybe tomorrow.

 

Keep warm around your smoker.

post #7 of 12

My friend...  You have a beautiful backyard.  And that spatchcocked chicken is a thing of wonder.  Point! b

post #8 of 12
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

My friend...  You have a beautiful backyard.  And that spatchcocked chicken is a thing of wonder.  Point! b


You are too kind, Brian. Thanks for the point.

 

As for the yard, acreage on a mountain is the only way to live!

 

Disco

post #9 of 12

Happy New Year Disco......

are those pellets the Myron Mixon pellets from Amazon.ca..
one hell of a good deal. I bought a few different kinds to try out and see how they are. FREE SHIPPING
:yahoo:

 

Goliath

 

post #10 of 12
Thread Starter 
Quote:
Originally Posted by GOLIATH View Post
 

Happy New Year Disco......

are those pellets the Myron Mixon pellets from Amazon.ca..
one hell of a good deal. I bought a few different kinds to try out and see how they are. FREE SHIPPING
:yahoo:

 

Goliath

 


Same to you Goliath! I saw those on Amazon but I got some on sale before Christmas at the local Home Hardware store and I like to buy local if I can. Overall, I think I spent about $2 more for 60 pounds and I like the people at the local store.

post #11 of 12
Great way to fire it up on a cold day Disco! Fantastic smoke!

POINTS!!!!
post #12 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Great way to fire it up on a cold day Disco! Fantastic smoke!

POINTS!!!!


Thanks, Case. It was a learning curve. It took 30 minutes to get up to 350 F and it took a few pellets!

 

Disco

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