Tuesday
26 October 2010
PORTUGUESE PERI PERI
CHICKEN
I have been a fan of Portuguese flame-grilled
chicken since I first tasted it.
The Nandos variety was a favourite for a while but
then I discovered Braza and Nandos fell by the wayside.
On Sunday I had lunch at Braza (again).
I opted for Kingklip and prawns this time, but ordered
the chicken as a take out for supper.
As I was quietly enjoying the chicken
at home that evening, thousands of little light bulbs
suddenly flashed. 'This is not rocket science' read
the LED display.
So I decided to do some research.
The process is very simple really, but there are numerous
variations on the marinade.
Being a jazz lover, I decided to improvise
on the basic melody to give it my personal touch.
I must warn you though. I have not
tried this recipe before, but it sounds delicious.
Lets all try it this week sometime?
INGREDIENTS
1 whole chicken. Butterfly the bird and flatten it by
pounding with a heavy bottle.
MARINADE
4 tablespoons lemon juice
1 teaspoon lime or lemon rind
5 tablespoons olive oil
1/4 cup red wine vinegar mixed with sherry or cooking
wine
1 tablespoon cayenne pepper
10 cloves garlic minced
1 tablespoon paprika
1 heaped teaspoon salt
1 tablespoon chilli flakes
1 teaspoon lime or lemon rind
METHOD
It is best to prepare the marinade two days before
the time to allow the flavours to blend well.
Rub the marinade all over the bird, and allow to rest
in the refrigerator for at least four hours. Overnight
if possible.
Place chicken, skin down on the grill
over medium heat coals.
Close lid and let it cook for about ten minutes before
turning and basting with more of the marinade.
Allow to cook for about 40-minutes,
turning and basting every 15-minutes.
You can also do this in the oven on
180c, but obviously you will not get the flame-grilled
taste.
The above recipe is probably going to be hot, so if
you prefer a milder version adjust the chilli and
cayenne pepper.
