[h1]Peri Peri Sauce and Peri Peri Chicken![/h1]
Q-View ENJOY!!
Peri Peri Sauce in squeeze bottle.
3 pounds of Boneless Skinless Chicken Thighs (sale at Costco) grilled with sauce mopped on towards end of grilling and then more added on top when plated.
All grilled and mopped chicken along with plated chicken and sweet potato fries, all in one shot.
Ok everyone, I was excited that Disco's TV cooking show debut had Piri Piri Chicken in it and so I asked if he would like me to post my Peri Peri Sauce recipe (same thing different word spelling/pronunciation).
What is Peri Peri Sauce?
This is a recipe for a Peri Peri sauce like that which is in a restaurant (kinda fast food'ish) in the UK, Australia, etc. called Nando's. This stuff is amazing. Think of Peri Peri Sauce like a new kind of hot sauce that is applied as though it were a BBQ sauce BUT it is not sweet. Sounds completely weird right?
It has a great tangy and savory flavor profile with the smokey pepper flavor along with some spice from the peppers and tangyness from the lemon juice. It is a unique kind of sauce that you must try, and know that it is ADDICTIVE!!!
Where did this recipe come from?
Well Peri Peri Sauce has a history you should look up but the short answer is that I encountered Portuguese Peri Peri Chicken while in Australia and loved it so I had to make the sauce. This recipe is inspired by the Portuguese Peri Peri Chicken dish and the flavor of the Nando's Peri Peri sauce and chicken.
Finally, know that every recipe I found online was just plain wrong when compared to the Nando's sauce and in no way did/could ever match up to the ingredients list on the Nando's Peri Peri sauce bottle. All of the recipes online used WAY too much oil and called for a lot of red bell pepper (red bell pepper is not in the ingredients list for Nando's sauce so I omitted it). This recipe is much much closer to the reality of the bottled sauce and tastes really close as well.
Here it goes:
Peri Peri Sauce Recipe
A Nando's Peri Peri sauce clone.
Serving size: 16-18 floz of sauce, good for about 2 whole chickens when NO sauce is used as a marinade
Heat Level: In my opinion is half as hot as Tabasco sauce. Make hotter if you like by adding more chili peppers
Ingredients:
-Warning this is addictive stuff!
-Adjust spice up or down by adding/reducing peppers
-Mix the sauce in ketchup and dip fries and chicken in to eat, WOW!
-Sauce is good on basically anything hot sauce or bbq sauce can go on (eggs, potatoes, rice, fries, chicken, sandwiches, salads, etc. etc.)
-On ebay you can get your hands on dried African Birdseye Peppers for a decent price and they are the real pepper used in the sauce. Chiletepin peppers are not so price friendly online but I have access to them being here in Texas so I went with it and man was it a good call for a substitute birds eye pepper!
Q-View ENJOY!!
Peri Peri Sauce in squeeze bottle.
3 pounds of Boneless Skinless Chicken Thighs (sale at Costco) grilled with sauce mopped on towards end of grilling and then more added on top when plated.
All grilled and mopped chicken along with plated chicken and sweet potato fries, all in one shot.
Ok everyone, I was excited that Disco's TV cooking show debut had Piri Piri Chicken in it and so I asked if he would like me to post my Peri Peri Sauce recipe (same thing different word spelling/pronunciation).
What is Peri Peri Sauce?
This is a recipe for a Peri Peri sauce like that which is in a restaurant (kinda fast food'ish) in the UK, Australia, etc. called Nando's. This stuff is amazing. Think of Peri Peri Sauce like a new kind of hot sauce that is applied as though it were a BBQ sauce BUT it is not sweet. Sounds completely weird right?
It has a great tangy and savory flavor profile with the smokey pepper flavor along with some spice from the peppers and tangyness from the lemon juice. It is a unique kind of sauce that you must try, and know that it is ADDICTIVE!!!
Where did this recipe come from?
Well Peri Peri Sauce has a history you should look up but the short answer is that I encountered Portuguese Peri Peri Chicken while in Australia and loved it so I had to make the sauce. This recipe is inspired by the Portuguese Peri Peri Chicken dish and the flavor of the Nando's Peri Peri sauce and chicken.
Finally, know that every recipe I found online was just plain wrong when compared to the Nando's sauce and in no way did/could ever match up to the ingredients list on the Nando's Peri Peri sauce bottle. All of the recipes online used WAY too much oil and called for a lot of red bell pepper (red bell pepper is not in the ingredients list for Nando's sauce so I omitted it). This recipe is much much closer to the reality of the bottled sauce and tastes really close as well.
Here it goes:
Peri Peri Sauce Recipe
A Nando's Peri Peri sauce clone.
Serving size: 16-18 floz of sauce, good for about 2 whole chickens when NO sauce is used as a marinade
Heat Level: In my opinion is half as hot as Tabasco sauce. Make hotter if you like by adding more chili peppers
Ingredients:
- 30 Chili Tepin peppers (can substitute with Chili Pequin but probably a bit less than 30 peppers, you investigate to find out. Nando's makes theirs with African Birdseye and some Serrano. Chiletepin is a birds eye pepper in Texas, Mexico, California, etc. so it works well)
- 1 Cup of Onion or 1 Small Onion or .5 Large Onion, coarsely sliced or diced (any kind of onion except green/spring should do)
- 1.5 tablespoon minced garlic or 3 good sized cloves minced/chopped
- 1 tablespoon Paprika (any kind, I used smoked because it's what I have)
- 1 teaspoon Salt (this is not a salty sauce)
- 1 tablespoon Sunflower/Vegetable/Canola oil (no olive oil, sunflower oil is awesome and is what is used in Nando's sauce)
- 16 floz Water (same as 2 cups)
- 4 floz (same as half cup) Distilled White Vinegar (do NOT substitute a different vinegar here)
- 4 floz (same as half cup) Lemon Juice (real stuff NOT from concentrate, I fresh squeeze 2-3 large lemons to get 4 floz or use Italian Volcano brand organic lemon juice because Costco sells it and it is real, NOT from concentrate)
- Use a 5 qt (large) smooth bottom Saute pan or pot that has a big diameter, this will reduce things down more quickly due to the surface area
- Heat the 1 tablespoon of Oil in pan/pot on medium high heat (75% max heat) for about 25-30 seconds
- Add Onions, Garlic, and Peppers, saute until Onions get softish and/or somewhat translucent
- Add 16 floz of water to pan/pot
- Add 1 tablespoon of Paprika, and 1 teaspoon of Salt to pan/pot, and stir seasonings in evenly
- Simmer all until thickens and almost all liquid is gone. Should look like consistency of a not very thick gravy.
- Remove from heat once desired consistency is met and let cool for a minute or two until safe to pour into Blender or food processor.
- Add Distilled White Vinegar and Lemon Juice to blender/food processor
- Add contents of pan/pot to blender/food processor
- Blend for more than 30 seconds on liquefy setting
- Sauce is done so stick in a jar or bottle or whatever you want to store it in in the fridge
- 1 large Chicken cut up and skin removed from all cuts EXCEPT wings (can also spatchcock a chicken or half one as well)
- 1/4 cup of Salt
- 4 cups Water
- 2 tablespoons Garlic Powder
- 2.5 tablespoons Onion Powder or Dehydrated Onion
- 1 tablespoon Black Pepper
- Make Brine: Take 1/4 cup of Salt and 1 cup of water and add to blender, blend until salt is dissolved
- Add all chicken and brine to a 1 gallon ziplock bag or in a large bowl
- Add 3 remaining cups of water to ziplock bag or large bowl until full
- Let chicken marinate in brine for 2hrs or more in fridge
- This will take care of all salt content needed for the chicken so no need to season chicken with salt while cooking
- Throw chicken on a hot grill away from flame
- Quickly season both sides of chicken with garlic powder, onion powder/dehydrated onion, and pepper (no salt!)
- Grill chicken with indirect heat
- When chicken is 80-90 done, liberally baste both sides of chicken with Peri Peri sauce and grill directly over heat/flame to get a char
- Baste both sides of chicken again with Peri Peri sauce and continue to grill over flame but do not burn, just make sure the sauce is getting some flame at this point if the chicken is good and cooked
- Remove chicken and serve
- Add as much Peri Peri sauce as you like to the chicken when on your plate
- Also add Peri Peri sauce to sides: french fries, grilled corn, and/or rice, etc.
- Peri Peri sauce mixes really well with ketchup. So mix away if are eating fries and chicken, don't be afraid to let them touch or to swirl them together as you eat
- Check yourself into rehab because you will now be addicted :P
-Warning this is addictive stuff!
-Adjust spice up or down by adding/reducing peppers
-Mix the sauce in ketchup and dip fries and chicken in to eat, WOW!
-Sauce is good on basically anything hot sauce or bbq sauce can go on (eggs, potatoes, rice, fries, chicken, sandwiches, salads, etc. etc.)
-On ebay you can get your hands on dried African Birdseye Peppers for a decent price and they are the real pepper used in the sauce. Chiletepin peppers are not so price friendly online but I have access to them being here in Texas so I went with it and man was it a good call for a substitute birds eye pepper!