My Family is OBSESSED with This Southern African Recipe
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- Опубліковано 16 тра 2024
- This delicious Peri Peri Chicken recipe involves marinating chicken in a citrusy, spicy chili sauce and grilling it until golden brown while being sauced. The flavors in this easy-to-make dish are incredible, and if you try it, you’ll agree.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/peri-peri...
→ Ingredients:
•1 whole roasting chicken, about 3 1/2 to 4 pounds, backbone removed
• juice of 1 lemon, about 2 to 3 tablespoons
• 6 to 8 seeded Fresno peppers
• 10 garlic cloves
• 1 peeled shallot
• 2 teaspoons paprika
• Juice of 2 lemons, about 5 tablespoons
• 1 cup olive oil
• coarse salt to taste
• ½ cup water
Peruvian Chicken: • My Family is OBSESSED ...
Chicken Enchiladas: • We're ADDICTED to This...
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together! - Навчання та стиль
Another trick to make juicing citrus easier is the cut off just enough of the ends to expose the fruit. This allows the juicer to mash the fruit better and not the tough peel.
I trust this chef’s recipes. I tried the Peruvian chicken recipe and I was blown away because of how authentic and delicious it was. I will give this one a try! Thank you chef!!!!!!❤❤❤
I appreciate the support. Thank you so kindly!!
I have that Peruvian chicken marinating right now, for tomorrow!
@@clairesatchwell7164 there’s always that one person. Keep it moving
@@ChefBillyParisi❤ I’m a fan! Keep up your excellent work please! Xoxo
Yeah that Peruvian chicken was boss!!
i love Billy's posts! I'm an amateur 'in my kitchen chef ' on the weekends, and I love recreating Billys recipes. Always inspiring, and rewarding. Thanks for all Billy!
This only my second video of your channel. I wanted to let you know how great your recipes are but more than that I appreciate all the tips for we who do not have a ton of cooking devices. Love the fact that you are thinking ahead for everyone. Lastly the char on this chicken looks sooooo good!!
That sauce is a must try, today.
Thank you for sharing this recipe with us and it looks delicious 😋 ❤🎉!
Listing the specific ingredients in your description would be very helpful, thank you.😄
This recipe indeed looks delicious !
And I’m obsessed with your cooking sir ❤
Many thanks!
The experience of ordering one of these at your local Nando's is unsurpassed, While waiting for your order, you get to watch the chef cook, due to the mostly open kitchen. The smell is so amazing, your anticipation growing as the scent begins to work it's way through the building. You watch them baste it as the flames sear and char the chicken. I'm definitely going to get one tonight, but I'm also excited to try this recipe!
Being a New Haven area resident, I appreciated and understood your description of CHAR. Char is what makes New Haven pizza stand above the rest.
Can't wait to make this!
This really make me want to try this recipe it looks simple and easy and flavorful. I have never made anything like this so it'll be fun trying
you are super simple in explaining and cooking,,,, bravo bello
Many thanks!
Thank you Chef... I've been wanting to try this
That looks fantastic!
thank you, sir this looks so delicious
I live in Miami, I’m Puerto Rican from Chicago. I have Peruvian tio’s and tia’s…. your Peruvian chicken, bravo 🤌🏽sir bravo🤌🏽. I am definitely going to try this recipe.🙏🏽
I know now what’s for dinner tonight
Watching you from Ukraine. I must say you are one of the best chefs to my mind. Thank you!
Ay que rico!
Always ❤
The original style seems like a good fit for the modern crock pot.
Lol I loved the burnt comparison. Awesome personality n humor, thanks chef!
Sounds. Rey excting❤
I love the coconut rice as a pairing side. #Brilliant 😂❤
Chef Billy Parisi has exceptional taste and executes everything in an honorable way.
Amazing recipe Chef we love you here in the Democratic Republic of Congo 🇨🇩🇨🇩🇨🇩
Looks delicious 😋. Well researched and done justice to the recipe 🎉
Thank you kindly.
His recipes have made me the king of potluck in the office.
About this piri piri chicken recipe , this is a Nandos similar recipe , but nothing compare to the Portuguese barbecues , here in Portugal nobody makes that , the secret is in the way of grilling, and the chicken is only seasoning with salt 😊. The marinade is going next . By the way very nice recipes in the channel.
Nandos version is better
I cook my peri peri chicken on a pellet smoker at 450 until 155 degree in the thigh joint, comes out good.
Nice!
Mmmm......Nandos.
I think you may have underestimated the spiciness of the birds eye chilli, which has a 50,000 - 100,000 SHU. It is in my experience a lot more potent than a serano or a red finger, and is probably one of the hottest non-habanero or lantern-type chilli commonly available on the market in the US.
Watching this at 3:00 Am just great...
I live in Ol' Blighty and there is a very popular restaurant chain here called Nandos that people go to specifically for their Piri Piri Chicken (the grocery stores even sell their sauce). Since trying my own hand at making the sauce (Birdseye chillies are MUCH easier to find here than Jalapeños), I would really like to try the old original version - thank you very much for sharing!
Just FYI, Nando's, at least in the UK, is really poor chicken. It is pre-cooked (I think boiled, )then finished on the grill when you order, with the sauce applied.
4:11 😂 same here
Spatchcocking is my preferred method. Cooks better and allows for more surface for seasoning.
He just made Nando’s! a favourite specialty for us in South Africa 🇿🇦 too. Add a bit of cream to the cooked sauce. Dunk the breasts into the sauce and put them on a Portuguese/prego roll 👌🏼
I’m wondering what you based a chicken with my know there’s leftover sauce is that what you use and then you reduce it after that
Love those flavors.
Noticed you didn’t rinse the rice. What’s your opinion on rinsing?
Yeah, I have mixed emotions on that. I’m personally not sure if I can tell a huge difference, I know, however, toasting the rice ahead of time like I did doesn’t matter if you rinse it or not.
Beautiful! The marinade / sauce is right on! I hope, though, that chefs will come around and stop saying " caramelize" when it refers to meat - many do that! One can't make caramel out of protein and fat - It's left for the sugar-containing foods like fruits and veggies. As for the proteins, the browning is called "pyrolysis". But a wonderful and flavorful recipe and technique. Much appreciated!
Did I say that? I didn’t say Maillard? Caramelizing is for onions!
When I was in Portugal in the early 90’s I ate a ton of piri piri chicken.
In Guatemala we call this Bing Bong chicken.
Thanks for this great video. In your gas grill, was the chicken placed directly on the fire or was the fire on one side and the chicken on the other?
Directly on it
We love to 😎🇵🇹®️ Piri Piri
Lemon pepper chicken, if you will 🤔😂
Yup!!
Piri-piri chicken is a young chicken (succulent and tender) simply grilled with salt. Piri-piri infused oil is brushed over the bird immediately after out of the charcoal grill. THIS IS the real piri-piri chicken from Mozambique and Portugal.
In my experience you want to remove the seeds . yes it will be spicier with them in there but it waill also be bitter as well .
Thanks for the recipe. No more Nandos for me
Shout out from Cape Town, South Africa! Love this Chicken! Authentic with Bird's Eye Chilies (Piri Piri) Handle with care - it's hot & spicy!! ;)
When I want Peri Peri chicken I just go to Nandos
What can I use instead of spicy peppers? Sweet ones? My wife doesn't like spicy, so I have to makes a 2nd batch. Damn, eh? lol
any written recipe chef? :)
Everyone of my recipes can be found at billyparisi.com
@@ChefBillyParisi thanks chef ❤️
I feel like chicken tonight!
We missed to see How the chicken cooked. You didn’t show us . Anyways thanks for sharing
🤙
Nasi uduk + ayam taliwang ?
Bloody hell. That's looks delicious!
lol did BIlly purposely burn a whole chicken to prove a point??? thats dedication
No lol, stock footage 😂
👌🌶️🥵 👍😋
Bravo Chef, Thanks.
You mean Mozambique 🇲🇿 not 🇿🇦 South Africa.
Mozambique is in Southern Africa last time I checked
@@SA_PASFSouth Africa is a country and Southern Africa is an region the last time i checked
@Sene_-wf2py caption says Southern Africa, not South Africa. Do you guys even bother to read the caption, or are you just quick to reply?
Do you even understand the context of my reply, or you just have too much data and you have nothing productive to use it on?
Some black skin is still burnt skin, just to a lesser degree. Try to keep it a brown color by switching to a faster turn timing maybe in the 3 or 4 minute range, rather than 5-6 mins and it will be an improved outcome.
How can you possibly call this PiriPiri Chicken/sauce if you are using Fresno chilli's? I prefer authentic recipes, thank you very much.!
hard to find fresh Birds Eye chilis in a lot of the US, where I’m based. I want people to be able to make this, and that’s a solid second choice.
Think this is a Portuguese dish and uses africn peppers. And think its fromnthe west Africa or Mayne the east but don't believe it's south.
False lmao
@justoosoon9237 really what part? Lmao.. weirdo.
@@therealunclassifiedit’s really a Mozambiquen dish because the Portuguese version look totally different
Looks good except for the gas grill 🤢. You need some hot coals for that chicken.
Made some el pollo loco chicken the other night on the grill. It was delicious and cook your breast to 155. I have always cooked to 155 and it’s always been done and super juicy.
Not DRC
the idea that spices came FROM Europe to Africa....come on bro. Read a History book if you're gonna make it part of your video
What are your secrets to making it such perfect pieces? I appreciate your work; wouldn't it be great if you could share a cooking video with us on KHAL?
South African recipe?
Exactly
@@therealunclassified, no…you might eat it in SÁ, bu the original is from Mozambique and Portugal!
@@fernandofonseca2020 like me and the other dude expressed. It's not south african lol. It's Portuguese from the south east Africa.
@@fernandofonseca2020 see that ? On his comment? That's a question that's simply stating the video chef is wrong on his info. Ya dig?
You are doing it wrong. First barbeque the chicken with any basting or marinade, just plain with salt.
Once it has been fully cooked, add the basting marinade and brown
If you want rubber chicken, cook it to 165. If you want fall off the bone, go hotter. You’ll be glad you did
I think he meant the breasts to 165. By the time that happens, the legs and theighs will be 175 or higher.