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Peri-Peri Chicken (way late to this party)

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,904
edited August 9 in Poultry
Wasnt really expecting to have this reaction so I didnt think to take pics until I had a bite. Even though the pic sucks, this may be the best chicken I’ve ever eaten.

Cooks Illustrated recipe (I’ll try to scare it up and post). Where has this been all my life? So good.

sweet potatoes were just salt,pepper,olive oil. They were great too but damn that was some good chicken.  

If you you haven’t done this, do it. Now. 


1- LGBE
1- KBQ C-60 (The Dishwasher)
I- Blackstone 36" Griddle
1- Sweet-A$$ Roccbox Pizza Oven
1-Very Understanding and Forgiving Wife
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Comments

  • lousubcaplousubcap Posts: 17,396
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • EggcelsiorEggcelsior Posts: 14,082
    Is this the 2015 grilled one or the new 2018 SV version?
  • 20stone20stone Posts: 1,522
    Is this the 2015 grilled one or the new 2018 SV version?
    I want to see a SV recipe, for sure
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • Is this the 2015 grilled one or the new 2018 SV version?
    It was the grilled one. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife

  • lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone20stone Posts: 1,522

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • SaltySamSaltySam Posts: 597
    If you get to England, Nando's is a chain restaurant that specializes in peri-peri chicken.  In fact, there are a few restaurants here in the states, primarily on the east coast.

    I will say that a Friday afternoon spent in Cambridge day-drinking, followed by my first Nando's experience that evening made for an eventful Saturday.  Granted, I'd drank enough cask ales that day to convince myself that I should go with the "hot" peri peri.  

    I hear you, though.   That stuff is the cats pajamas

    LBGE since June 2012

    Omaha, NE

  • EggcelsiorEggcelsior Posts: 14,082
    Nandos is fantastic. Had one a block from my office at my old job. 
  • calikingcaliking Posts: 11,351
    20stone said:
    Is this the 2015 grilled one or the new 2018 SV version?
    I want to see a SV recipe, for sure
    If SV jerk chicken is anything to go by, this  should be pretty damn good with an SV tweak. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,351
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    #weighingingredientsisfordummies

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • 20stone20stone Posts: 1,522
    caliking said:
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    #weighingingredientsisfordummies
    #saystheguywhoneverwantstorepeatsuccessesoravoidrepeatsoffailure
    #boughtavitamixshouldaboughtascale
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • LegumeLegume Posts: 8,442
    I like chicken.
    Austin, TX
  • Doc_EggertonDoc_Eggerton Posts: 5,186
    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    I like their garlic peri-peri, but they have other varieties.  You can buy it on-line.  I had my own plant for several years and pickled the peppers.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Doc_EggertonDoc_Eggerton Posts: 5,186

    BTW, it's really good on pork also.



    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • StormbringerStormbringer Posts: 1,292
    edited August 9

    BTW, it's really good on pork also.


    Agreed. I've used Nando's peri-peri on pork, really nice. Used a reverse sear on a double cut pork chop.

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • dstearndstearn Posts: 1,171
    We have 2 Nando's near us. They locally source the chicken and when they are delivered to the restaurant they are already injected with marinade. They steam cook them so they are fully cooked. Prior to serving they grill them direct and baste them with sauce that you request. 

    When I cook them on the egg I marinate the chicken using lemon herb sauce for 4 hrs and then indirect at 250 till the skin is rendered and getting crisp. Midway through the cook I baste the chicken with sauce. As they are getting close to temp I sear as a final step.

    I prefer a bite through skin vs Nandos's method.



  • 20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • EggcelsiorEggcelsior Posts: 14,082
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!
  • 20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • CPARKTXCPARKTX Posts: 1,889
    That is quite an endorsement coming from you...any luck finding that recipe? 
    LBGE & SBGE.  Central Texas.  
  • CTMikeCTMike Posts: 1,778
    edited August 10
    CPARKTX said:
    That is quite an endorsement coming from you...any luck finding that recipe? 
    You folks must not have heard of this new-fangled thing called Google:

    https://www.cooksillustrated.com/recipes/8416-peri-peri-grilled-chicken

    https://www.cooksillustrated.com/recipes/11124-sous-vide-peri-peri-chicken

    Sign up up for the free trial, screenshot the recipes, cancel the trial. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • GriffinGriffin Posts: 7,692

     I don't have access to Cooks Illustrated, so I can't see the recipe, but we've been making Peri-peri chicken wings for years. I've got a recipe on my blog from back in 2011. I believe Nando's was started in South Africa. I think I remember that. Now I want to make some of those this weekend. Thanks for reminding me. It's been awhile since I've cooked them.

    https://griffinsgrub.wordpress.com/2011/09/03/piri-piri-chicken-wings-in-the-style-of-nandos/

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • 20stone20stone Posts: 1,522
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!
    In tears laughing. 

    While we ARE minus a blender, I did smuggle an induction stove into the unit yesterday, and have squirrelled away the crap glass top in a box under another box. 

    Cooking will go on. 
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • SonVoltSonVolt Posts: 965
    edited August 10
    Merry Christmas
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • zahuliozahulio Posts: 71
    I found some Nando's sauce at World Market and marinated cubed chicken in it. It came out well. Not the best I've ever had, but not bad. Full recipe here.

    Peri Peri Chicken Skewers
  • calikingcaliking Posts: 11,351
    20stone said:
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!
    In tears laughing. 

    While we ARE minus a blender, I did smuggle an induction stove into the unit yesterday, and have squirrelled away the crap glass top in a box under another box. 

    Cooking will go on. 
    I half expect one of the bathrooms in that high-rise condo to be converted into a commercial kitchen. 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • 20stone said:
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!
    In tears laughing. 

    While we ARE minus a blender, I did smuggle an induction stove into the unit yesterday, and have squirrelled away the crap glass top in a box under another box. 

    Cooking will go on. 
    your sig line makes me sad. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone20stone Posts: 1,522
    caliking said:
    20stone said:
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!
    In tears laughing. 

    While we ARE minus a blender, I did smuggle an induction stove into the unit yesterday, and have squirrelled away the crap glass top in a box under another box. 

    Cooking will go on. 
    I half expect one of the bathrooms in that high-rise condo to be converted into a commercial kitchen. 


    That’s a great idea. Unlike the G’raj Mahal, it’ll have a sink.  Figure out how to refrigerate the shower and its a GO!
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone said:
    caliking said:
    20stone said:
    20stone said:

    lousubcap said:
    @The Cen-Tex Smoker - I know @Doc_Eggerton is a big fan of  Dicchicko's peri-peri sauces etc.  Hopefully he be along to provide his perspective. 
    But with your and his endorsement it's time for me to grab some more sauce and go again.  I am likely beyond the patience or skill-set to wrestle thru a Cook's Illustrated recipe but if I can get there with a crutch I will.  ;)
    Lots of Ingredients but not a difficult process. Throw it all in a blender and marinade 6-24 hours and grill it. 
    Damn.  I just sold my blender.  Still, would it kill you to post the recipe, or are you going to go all @caliking and post a picture of a bowl of spices?
    you sold your blender? You are downsizing to a luxury apartment, not moving into a tent. you cook way too much to not have a blender. Sad day indeed. 
    He has a concierge that's chews his food for him now. No need for a blender. Keeping up with the Joneses is hard!
    In tears laughing. 

    While we ARE minus a blender, I did smuggle an induction stove into the unit yesterday, and have squirrelled away the crap glass top in a box under another box. 

    Cooking will go on. 
    I half expect one of the bathrooms in that high-rise condo to be converted into a commercial kitchen. 


    That’s a great idea. Unlike the G’raj Mahal, it’ll have a sink.  Figure out how to refrigerate the shower and its a GO!
    "Your bathrooms sure are cold"...
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone20stone Posts: 1,522
    20stone said:
    caliking said:
    I half expect one of the bathrooms in that high-rise condo to be converted into a commercial kitchen. 


    That’s a great idea. Unlike the G’raj Mahal, it’ll have a sink.  Figure out how to refrigerate the shower and its a GO!
    "Your bathrooms sure are cold"...
    Keeps it out of the water.

    your sig line makes me sad. 
    Fixed it
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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