My Family is OBSESSED with This Southern African Recipe
Vložit
- čas přidán 16. 05. 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...
→ Follow Me On:
• My Website: billyparisi.com
• Instagram: / chefbillyparisi
• Facebook: / chefbillyparisi
• Pinterest: / chefbillyparisi
• LinkedIn: / billyparisi
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! - Jak na to + styl
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!!
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 👌🏼
This man knows...❤
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 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!
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.
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!
I know now what’s for dinner tonight
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 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.🙏🏽
Can't wait to make this!
Thank you Chef... I've been wanting to try this
Thank you for sharing this recipe with us and it looks delicious 😋 ❤🎉!
That looks fantastic!
thank you, sir this looks so delicious
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!!
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
Watching you from Ukraine. I must say you are one of the best chefs to my mind. Thank you!
And I’m obsessed with your cooking sir ❤
Many thanks!
you are super simple in explaining and cooking,,,, bravo bello
Many thanks!
That sauce is a must try, today.
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.
Mmmm......Nandos.
Well it would be worth getting the family on a plane and visiting O piri piri in Edenvale, South Africa. Absolutely amazing spiced chicken 🐓. Blessings from South Africa.
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!
Sounds. Rey excting❤
Ay que rico!
Always ❤
Spatchcocking is my preferred method. Cooks better and allows for more surface for seasoning.
As a south african this looks spot on. Tangy, spicy, and packed with flavour. Perfection.
Eish bru looks like Nandos
@@arnoldsee8474 that's how I know its accurate 😂
Lol I loved the burnt comparison. Awesome personality n humor, thanks chef!
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.
Amazing recipe Chef we love you here in the Democratic Republic of Congo 🇨🇩🇨🇩🇨🇩
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.
His recipes have made me the king of potluck in the office.
I cook my peri peri chicken on a pellet smoker at 450 until 155 degree in the thigh joint, comes out good.
Nice!
Chef Billy Parisi has exceptional taste and executes everything in an honorable way.
I love the coconut rice as a pairing side. #Brilliant 😂❤
Listing the specific ingredients in your description would be very helpful, thank you.😄
This recipe indeed looks delicious !
Watching this at 3:00 Am just great...
Fantastic Señor, gracias desde Ecuador...I'ma do it tomorrow❤
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
Looks delicious 😋. Well researched and done justice to the recipe 🎉
Thank you kindly.
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.
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
When I was in Portugal in the early 90’s I ate a ton of piri piri chicken.
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!! ;)
The original style seems like a good fit for the modern crock pot.
4:11 😂 same here
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 .
When I want Peri Peri chicken I just go to Nandos
We love to 😎🇵🇹®️ Piri Piri
Lemon pepper chicken, if you will 🤔😂
Yup!!
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
Thanks for the recipe. No more Nandos for me
Absolutely leave in the chilli seeds and also use a pestle and mortar instead of the food processor. It's more effort but it makes a difference.
I would use spicy chillies as i love foods spicy
We missed to see How the chicken cooked. You didn’t show us . Anyways thanks for sharing
Nandos keeping an eye on this recipe
Easy just to get a bottle of Nando's marinade and better tooo
Bloody hell. That's looks delicious!
Nasi uduk + ayam taliwang ?
any written recipe chef? :)
Everyone of my recipes can be found at billyparisi.com
@@ChefBillyParisi thanks chef ❤️
Try to roast these peri peri with tomatos on charcoal and add on the charcoal an Arabic gum to get a Smoked flavored peri peri sauce , it will be tastier.
I feel like chicken tonight!
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?
Peri peri chicken definitely South Africa ..nandos
There are many Portuguese people living in South Africa, that came from Mozambique. With them came piri piri chicken, prawns etc. blessings from South Africa.
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.
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
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
@Sene_-wf2py correct, made and created by Portuguese explorers. And Mozambique is Portuguese speaking, and on the east coast. This is a Portuguese dish created by Portuguese using a pepper from Africa while exploring Africa during the Portuguese empire, in which was large and controlled the seas spice and had territories. Those territories spoke Portuguese.
@@therealunclassifiedMozambique is not a Portuguese speaking country. Makua is the most spoken language. Tonga, Tsonga and Nguni (Shangaan, Zulu) are also spoken more than Portuguese.
The dish is originally Mozambican but was popularised in South Africa. It originated with Mozambican Portuguese traders in the Inda-Indo China trade. It is not European or from Portugal
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?
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
"Portugal is a southern European country on the Iberian Peninsula, bordering Spain." within modern day context.
@@TeamEmperor Portugal is in Europe. The spices are African. What is the point of your comment bc my Geography is impeccable.
"No one is perfect"
If you want, make your own video.
@@andresep.5845 just tell us racism is ok to you. isnt to the rest of us, i dont need to make my own video on the topic when i can educate the creator
@@omnegusmedia258the most ridiculous comment I’ve ever read. Calling people racist over spices! How pathetic are you!
In Guatemala we call this Bing Bong chicken.
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.
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.