Peri Peri Chicken (Peri Peri Hot Sauce Recipe) | Food Wishes
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- Опубліковано 16 лип 2024
- Peri peri sauce is one of the most flavorful, and delicious hot sauces in the world, so it’s no surprise it can be used to make one of the most flavorful, and delicious chicken dishes in the world. Watch the video and learn how to make both. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/peri-peri-...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
man, I must've watched you for 12 years since I was in highschool. You taught me how to make roux, how to sear meat, how to bake a chicken. You made me a designated chef in my friend group every single time we camped. Thank you Chef John (and a lot of Food Network/Asian Food Channel on the TV) for you taught me how to live. When I lived alone, I had all the tools I need to not eat out. I can make any pasta, cook whatever meat I want. And you continue to be such a cheerful and bright personality on UA-cam and teach other young people how to take care of themselves. Thank you Chef John.
Frthkklpp
Calm down there, junior.
This recipe is incorrect btw
Good for you for being grateful!!! I too learned a lot from various cooking shows growing up. I'm older so I watched a lot on PBS. Yan Can Cook was a fav of mine, before cooking shows became competitive death matches. So grateful to be able to make good food whatever the available ingredients; canned chic pea falafel, scratch pancakes... beans lol. This chef brings back some of that nostalgia. Also he seems nice 🙂
"Don't use the stuff from the marinade. That would not be safe. But don't let me tell you what to do. After all, you are the Magnum P.I. of determining whether or not you get E. Coli."
or the Helen Keller of not getting salmonela
The St.Titus of gastroenteritis .
The Listeria Hysteria is my cousin's band name
You are the Banacek of the gut you wreck
You nver been to japan? The sushi aint the only thing raw... Grow an imune system lol
I've got a bottle of Peri Peri from Trader Joe's in my fridge. It never even occurred to me to use it as a marinade. It's great as a standalone condiment.
Nandos actually have the lines of peri-peri sauces for marinade purpose.
@@manchesterunitedno7 Nandos is the king but the TJ stuff tastes better than the nandos bottled stuff. Idk why but it does lol
*summons 2 1/1 Whelps*
This will save me a 2.5 hour trip to Nando’s. Thanks, Chef John!
Since I’m in the Philippines, it will save me a 14 hour flight 😂
But wouldn't going to nando's save u lots more hours? But this recipe would make a tastier meal so I guess it is worth it.
And with Chef's homemade paneer recipe, you can enjoy "halloumi fries" as well.
that’s not very cheeky of you 🤪
This recipe is incorrect btw
My absolute favorite dish I ate when I lived in Portugal!
I admit, I came here for the sauce, I stayed for the dad jokes.
I love chef johns food safety, other UA-camrs stress me out watching them handle raw chicken 😂
Secret is he didn't wash his tongs between prepping and plating.
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Gloves? Handling raw chicken really isn't a huge deal if you have your mise en place
Can't live thinking everything is going to kill you or make you sick either. But do what makes you happy and allows you to sleep better at night.
Then go watch Scott Rea the butcher, when he inflates pig lungs! :P Actually you should go watch his videos, his butchery techniques go really well with Food Wishes recipes.
Thanks for discussing cooked enough! Those cues about how the chicken comes apart are so useful, and not discussed much at all on UA-cam
Yeah this is real info - been cooking chicken thighs (bone and skin on) and realizing that whilst it's "safe", it actually is not as good as letting it go longer. Dark meat can take it and it gets a better texture 100%.
I was pleased to hear this as well. The same is true with wings; they're cooked through, but not enough. I have, SO MANY TIMES, ordered wings and explained to the server, "you cannot overcook them - if they come out slimy, I won't eat them." Breakdown is a must! 😄
I love that Chef John both uses the cheap grill and the fancy pants Le Creuset cookware.
First time I had this was in Langham Scotland and I loved it. The innkeeper 's wife was an amazing chef. I haven't found another recipe that was as good until now. Thank you. Now if you would do clootie dumplings with custard sauce and Sussex pond pudding I could die content....after eating those of course.
I was introduced to peri peri spice when Mom brought home a jar from South Africa after her first trip there (while dating my stepdad). Her not-yet sister-in-law had them over and made grilled chicken seasoned with peri peri spice. Now Mom didn’t help her prep said chicken, so she hadn’t seen how much Pam used or how, but she loved it.
Fast forward to Mom and I preparing to roast some cut up chicken using her new find. We sprinkled. It looks like Lawry’s seasoned salt. I asked if it was enough. Now this was almost 40 years ago, so no internet to consult.
“I don’t know. Maybe a bit more. What could it hurt?” I know for a fact that she went in for a third sprinkle before we put it in the oven because I caught her.
We dove into our chicken while watching TV, finding out that “liberally” was *not* the way to use this spice blend. It took several beverages, adult and non, to cool the fire in our mouths, but it was good. Then we heard my younger sister come home from wherever she’d been. (We were both in college.). We heard the pan rattle on the stove. We heard her walk to her room. I asked Mom if we should tell her.
“She’s an adult. She can ask.”
Then came the holler, her door opening fast and the stomps to where we were.
“What did you do to this chicken?!”
“Baked it?” And she said it with a straight face. “We tried my spice from R’s sister that I brought back.”
P was so mad. But it did serve her right. She had a bad habit of eating entire meals worth of leftovers planned for easy dinners as “snacks”, despite her petite size. She never just grabbed food without asking what it was after that. While Mom and I loved spicy, P was more “white bread”. Her tastes have evolved as we’ve gotten older, but not to the spicy experimentation of Mom and I.
I miss Mom.
This recipe is incorrect btw
I love your channel chef John. Just the sound of your voice brings me joy. Going to try this recipe. Thank you. Big LOVE from Pueblo Colorado.
I'm always so happy when I see Portuguese recipes on Food Wishes, and this is quite a good version of piri-piri, quite similar to the one I usually make with my father. My only remarks would be to loose the sugar, you don't need it at all, and to use dried oregano as well as thyme.
Agree 100%. No sugar ever goes on any Portuguese savory sauce! Definitely not on piri- piri!
Hey Mr. Chef John. I thought this was cool so I would share it with you. For Memorial Day our unit had a bbq we shared with the Brits on our base, and one of our people made your honey Sriracha wings. The Brits loved it so much that they asked for your recipe for it, so you at least got 1 new subscriber from that.
This recipe is incorrect btw
@@zestk1279then do you have the correct recipe?
During my stay in Lisbon, I made it my mission to try as many different piri-piri places as possible. In case anybody is interested, PAK Grelha in Campo de Ourique was my favorite. Super affordable as well.
One thing you can do with chicken is make slits as Chef John did and in addition, use a fork to poke holes in the chicken meat. This way the marinade penetrates deep in the chicken meat
I read about peri peri chicken in the No. 1 Ladies' Detective Agency books by Alexander McCall Smith where one of the husbands just absolutely adored the stuff but have never tried it! Thanks!
I can attest to the 'bag in a bowl equals no hole' phenomenon. Strange physics indeed.
It's some corollary of Murphy's Law.
@@LindaBforlorenhare With a footnote by Schrödinger perhaps.
For one of my favorite recipes of yours, the hot chicken thighs, you said to work the marinade into all the thigh crannies so thoroughly you'd be embarrassed if someone came into the kitchen and saw you. I never forgot that.
I have so much love for this video for so many reasons! What a wonderful safe chicken video! Thanks Chef!
I think chef john has the most chicken recipes of any foodtuber! 🤔 not complaining i like 🍗 chicken! 😎
i feel ya on the cheap grill. i bought an "old smokey" grill for 50 bucks and well hot damn, the thing just works well and still looking pretty good almost 2 years later. only thing i did was add a temp reader to the top and added 2 bricks to the bottom to raise the coals a little higher for a better sear. things really good tho. i want to get a new smoker but the little thing just aint dying
There's nothing much more beautiful in this world. Than a person who cares.
I thought you were gonna say „than chicken“ 😂
I dont even eat food, but when chef john posts a video, I watch it.
lol same I live off of beer and McDonald's
What do you eat then? 😂
he's literally the only person I can watch over and over again without getting bored or tired 💖 you inspire me sm w my channel 💖🥰🍓♥️♥️🥰♥️
Headed to the store for the ingredients. Sunday is coming. Thanks for all you do Chef John.
It's probably impertinent of me to offer a suggestion but I can't help it. When I make marinated chicken thighs, instead of slashing through the skin, I separate the skin from the meat with my fingers and turn it inside-out, allowing a fringe or two to keep the skin attached to the thigh but opening up all the meat and both sides of the skin to the marinade. When I put them in the pan, I return the skin to its original configuration while keeping as much marinade as possible between the skin and the meat. I believe I prefer the results but now feel a side-by-side comparison may be in order and we've got some thighs in the freezer.
I also do this, you're not alone
I’ve looked for recipes for three entirely different dishes this week, and Chef John always has the winner! 😂
I have to admit being skeptical about the lack of bird's eye chiles but this sauce is next level great. I made it just to check it out, will get chicken tomorrow. Couple things I did different: ACV because I couldn't find malt vinegar; first blended the garlic and lemon by themselves to inhibit allicin reactions; pulsed the other ingredients to get a redder chunkier finish instead of smooth blending. Also left the seeds in the habanero. Can't wait to marinate some thighs, figure I'll grill indirect around 375 until done. Thanks for another winner Chef John!
Thank you Check John for continually teaching me. Today’s take-away is cooking through for texture even after the protein is cooked through
I’ve got that same piece of crap grill! Last tenant left it when they moved. It’s great for half cooking or burning meat to a cinder. Oh the charred rawness! I did smoke an amazing pork loin once. Not the grills fault. Took me awhile to learn to use it.
awesome recipe chef , please show PORTUGUESE BORREGO ASSADO and CALDEIRAD and ENSOPADO recipe please
Chef John, we made these the other day and they were super yummy and super easy! I’m looking forward to sharing peri peri chicken with my friends on Fourth of July now :)
Gonna have to give this a try, looks delicious 😋
this dude does not miss
The fact that you stressed "cooked enough" as opposed to "cooked through" is the ABSOLUTE best advice I've ever heard from any cooking tutorial.
The rote cooks all say, "165 and it's done".
Yes, it's cooked through, but not enough.
Chef I've watching you since 2012 and you have yet to fail me with a recipe!!!
Thanks for another fantastic recipe, I can't wait to try this. I've been making something similar using an asada recipe and the same cuts of chicken so this should be a breeze. Not sure where to get the special African peppers but I'll find something that works. I really love the raw salsas and marinades.
Reminds me of Nando's Peri Peri sauce. Nando's is a chain in GB, some in Canada and some in the US that specializes in Peri Peri chicken. They also have mild Garlic version. Nice to see I can now make my own instead of trying to find the sauce so thank you Chef! 💗💗💗
Looks great!!
Awesome!!! Thank you!! And I love the song❤❤❤❤❤❤
Peri Peri sauce is very expensive in USA, like $5 for a tiny bottle that isn't enough to cook this much chicken with. Nice to see I can just make it at home.
As for a grill, i would recommend a weber kettle. I own one myself. It's a bit more expensive than any "Expert Grill": version, but it is worth the price and you cannot beat the versatility and easy of use, especially when you factor in all the accessories that make it even more versatile.
My take on it, and being an Ashkenazi Gaucho from the praires of Israel I've been in charge of it in my family since I was 13, is to use an outragous amount of garlic, lemon zest as well as lemon juice, and bay leaves. I also like to use several types of fresh and dried hot peppers because I like to add layers and variations of hotness. I don't use a food processor, but rather, I put all the ingredients in a jar and shake it vigorously for some time, to incorporate everything.
Whenever I look up a recipe, I always click on Chef John's rendition first. ♥️
I love how this man shows us his ‘mistakes’.
You can definitely cook, I have used Many of Your recipes, but you need a better grill and some grill Time! Looks Amazing, I Will be Making this soon!
Chef John - best guy on UA-cam
This is such a good lesson on cooking chicken
Your pointing is so on point. Love the new video.
THANKS so much for this - I love all your vids --- but I prefer to bash this all together on a pestle and mortar so it stays a lot more red and has a deeper flavour!
That Peri Peri 🍗 looks really good & delicious😋 & 💛 all your videos mate👍
Nice to see you finally including Cheyenne in your recipes
That's the most delicious looking chicken I've seen in a while
I feel like this would be good with some yogurt added to the marinade. Like a spicy tandoor. I think if I try it, like I know I'm going to, I'll do half with yogurt to find out. Thanks chef John.
grilling season never stops for the dedicated!!!
Thank you, thank you and thank you for grilling the chicken. As soon as a leg quarter was pulled from the bag my fist thought was BBQ time.
Love your videos
Love the Expert Grill. 👍
When I first saw your grill in previous videos it made me and my hubby feel better about ourselves because our neighbors and family have grills that cost as much as my car. Not us, our grill looks a lot like yours!
Cool cheat to use when cooking chicken on the grill: pre-cook it in the oven with the sauce/marinade for about an hour at 130C wrapped in tinfoil. Then finish cooking/reheat over open flame on the grill. Perfectly cooked chicken with flame grilled charry bits each time. I've done it with Jamaican jerk marinade but the method would work perfectly well with this marinade too. Great fool-proof method if you have a bunch of people coming over and you don't want to be stressing about charred chicken that might still be raw. BBQ purists will take offense but you can do the oven part on an indirect smoker for similar yet smokier results.
Peri peri sauce: paprika, salt, pepper, garlic gloves, fresh and dried chilli, cayenne, onion powder, white sugar, lemon, vinegar, olive oil - blend and optionally cook
Marinate: cut chicken, add salt, marinate in sauce
Cooking: oven grill, fire grill, halfway, coat with marinate
made this, smoked it with "chili and cumin" served with jollof rice.
good recipes
I love hot sauce on fish, might have to try that since I’m on a seafood kick lately.
Delicious
Blending tip: add liquids first. This way you are less likely to have the solids clog the blades.
Remember, you are the boss ... of your Peri Peri Sauce.
Peri Peri sauce is amazing on fried potatoes
I first tasted peri-peri chicken in Hawaii. To call it "barbecued" is a gross understatement. This sauce recipe sounds great. I plan on trying it soon.
Love love peri peri chicken.
Wow 😯
Great 😊
One more good sauce for me to use for when all my hot peppers start growing this summer
You might like habanero guacamole, or habanero spaghetti sauce.
As I’ve learned from growing older and liking chicken, dark meat tastes just better when you overlook it some. You don’t wanna overlook it a lot, but it’s just a tolerant and resilient meat that it’s better that way
"It never fell apart." 🤣🤣🤣🤣 Love your channel.
Time for the cheekiest of Nandos baby!
Metro and Walmart sells Nando sauce in Canada
Best part of peri peri, or piri piri, or whatever, is that, like other such sauces, you are the Doctor of how much Pepper to use.
Chef John, I was waiting for a description of how beri beri sauce differs in flavor from other hot sauces. The ingredients seem sort of normal. Could you elaborate on what makes it special? Thank you.
Nando’s is pretty pricey so I will definitely try your recipe. Thank you.
Nando's from the grocery store is good stuff!
That's the wobbliest grill I've ever seen!
Leg Quarters are Maryland, not sure if that is what other country's call them, but in Australia the leg and thigh together =)
Looks so good!
Cheeky bit o’ Nandos innit
I used to get a peri-peri chicken pita from the one diner in the office building across the street from my last employer. I think they liked me there because I could take the heat (to the point where I asked them to make it hotter :D) I think they delighted in trying to make a hot AF peri peri sauce, but it was never too hot for me, just delicious.
First here. Much love Chef John
Get some cheeky Nando's with the lads at home. Nice.
I'll have to try this and compare it to Nando's. I've bought their sauces, but they don't work well as marinades. They sell dry rubs, but they aren't the same either
That is Walmart's store brand grill. I love the wobble.
Best piri piri chicken was in a little restaurant just outside of villamoura in Portugal 🇵🇹 called the bicycle 🚲
There good peri peri all across the Algarve coast. Best I had was in Lagos. You just can’t go wrong anywhere. I’m not big on seafood which is what is so popular so I was seeking out all the peri peri places.
@psykofant69 i agree. But the best I've had was in the small bar I've stated, so i can't comment on the other restaurants on the algarve. I do like to watch one foot in the algarve if you know what I'm on about. Check it out you might be amused 😄 😆
Omg thank you chef john - cuz pmy bags always leak whwn they arent in a bowl 😭😭😭😭
Since we don't have Nandos in the US, I think this is next best. Please make the fries.
Yummmmmmy hot sauce chicken.
Salting steak I press it in, do you not do this with chicken? Does it not matter if it's pre marinade?
Delishhh🎉
I will second his statement that it is the best way to cook chicken.
What an experiperience.
what are milder chillis I can sub?
Cheeky nandos with the lads
Chef John, Since We Are Using The Bowl to Prevent Leaks from The Bag, How About We Eliminate The Bag ( Save The Planet) and Just Marinate in The Bowl Itsself 😊 Just a Thought
I think the idea is that you can get away with less sauce if it's held tight around the chicken in a sealed bag. Also, if marinating in a bowl, it would usually be covered by plastic wrap.
Given my origins as a W. KY boy... I think I might like to try this sauce in some fried catfish!