Portuguese BBQ Peri Peri Chicken (102 of 150)

Photo from Cafe Delites

I can't believe it's been a week since I actually cooked something. I had a stomach thing last week and book club so the days where I wasn't with the book club ladies and feel ok, I ate turkey sandwiches. 

Blueberry came over tonight to watch Dungeons & Dragons so I figured I'd marinade some chicken. 

This recipe was so amazing. I was not really sure about the marinade, but the flavor was out of this world. Next time I make this (and there will be a next time) I'll keep some of the marinade aside to brush on the chicken. 

I didn't use bone in chicken breast because MY GAWD they are expensive. So I went boneless, cubed it and skewered it. I marinaded the chicken for 4 hours. It could have gone more because more time equals more flavor. And this recipe has very little acid in it so you can go longer. 

The original recipe has an oven option. I, personally, wouldn't bake this, but if you must, then there's the instructions below.

I also made corn on the cob, but did it the old fashion way - big pot of water.

Portuguese BBQ Peri Peri Chicken

Recipe from Cafe Delites

Serves 6

For The Marinade:

• 1/2 c vegetable oil
• 1/3 c BBQ sauce
• 3 T Worcestershire sauce
• 2 T minced garlic
• 1 T onion powder
• 2 tsp fresh squeezed lemon juice (optional)
• 2-4 tsp sriracha*
• 1 tsp yellow mustard
• 2 tsp salt
• Cracked black pepper , to taste (optional)

Chicken:

• 3-4 pounds (or 1 1/2kg to 2kg) whole chicken (Butterflied is preferred)
• Salt and pepper to season
• Corn (OPTIONAL):
• 6 corn cobs
• 3 tsp butter (optional)

Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).

Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavors.)

FOR THE BBQ:

Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. 

Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.

Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.

FOR THE OVEN:

When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F.

Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken. 

Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for a further 5 minutes.

Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.

Place the chicken in the preheated oven, and cook for 20 minutes. Reduce heat down to 400°F (200°C) and roast for a further 35-40 minutes, or until cooked right through to the center and juices run clear.

(If serving with the corn: completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). If your pan is too small, arrange them on another pan. They only need 30-35 minutes of cooking time.) Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).

Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.

Serve with the corn!