There are two different things: there’s grilling, and there’s barbecue. Grilling is when people say, ‘We’re going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.’ Barbecue is going low and slow.
I missed eating at Nando’s the last time that I was near one, but I poked around for a copycat-ish version of the Piri Piri chicken to suit my taste and found way too many and each one resembled the previously read version so ultimately I plucked the important elements from here, there, and everywhere to come up with a tasty version for the Pitt Boss pellet grill.
Common ingredients from many recipes, that I added to a favorite BBQ sauce…blend and slather about 1/3 of the sauce over halved chicken as well as under the skin, marinate for 6 or more hours. Mike grilled the chicken bone side down for about 25 minutes and flipped it over for about 15 minutes to get a bit of char then turn over to finish to a 160º temperature, rest for 5 or so minutes. Carve and plate the chicken, serve with grilled corn on the cob that has been brushed with some of the BBQ sauce.
1 tablespoon minced garlic cloves garlic
1 hot chili pepper seeds removed and chopped
2 sprigs oregano or some dried oregano
several torn basil leaves
Finely grated rind and juice of 1 lemon
Finely grated rind of 1 lime
1/2 tsp hot paprika
1 teaspoon sweet paprika
1/3 cup BBQ sauce
1/2 cup EVOO
2 tablespoon sriracha garlic BBQ
1 teaspoon mustard anyone will do
3 tablespoons Worcestershire sauce
2-3 tablespoons ketchup
Salt and black pepper
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