I finally made barbecued Peri-Peri Chicken on my charcoal grill last night and it was great!

F

florisandy

Well-known member
I aged the marinade overnight in a bowl using fresh green Thai Bird's Eye chilis. Then I marinated a five pound young chicken for six hours before barbecuing. I donned my rubber gloves and with a small teaspoon, placed a lot of the marinade under the chicken breast skin and thighs.

Cooking time was 1.5 hours and I basted it just before it was done. It turned out very juicy and flavorful and my friend agreed. It wasn't hot because I scraped out most of the chili seeds and reserved them. Next time, I'll add some seeds back in to make it hotter.

I'll definitely be making this again.

http://fatbackandfoiegras.blogspot.com/2011/12/south-african-peri-peri-sauce-recipe.html

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/PeriPeriChicken.jpg~original

 
by the way, the image size is so big they can see it from the international space station.

...of course, then they'll be craving CHICKEN and SAUCE.
But all they'll have is some dry, vacuum-sealed chicken-wannabe.

 
For indirect cooking, I start with 50 briquettes. I have hinges on both sides of my

Weber 22" Gold grill to replenish the coals. I usually add five on each side every half hour placing them onto the hot gray ones. If you don't have hinges like I do, it could be very tricky and dangerous to add them.

 
That happened to me on the last 2 photos I uploaded. You could see electrons

circling around the book covers. Photobucket let me edit the jpg size, but it didn't seem to replace the image here. I had to delete the html here and then reload the smaller size.

Confused as to why it's started doing that. This is the second time and I haven't changed my camera size setting since I bought the sucker.

 
--and am cheap and getting geezerly, so we have plenty of newspaper around . . .

So I use a commercial charcoal chimney. Have two, had them for years. Just repaired both by using baling wire (!!!; real geezerlicious idea from my husband) to wire the grates back in place as they had fallen out. Love my charcoal chimneys. They are old, rusty, well used and eminently seasoned, just like me!

 
Mar, without changing my camera settings either, I think I picked up some electrons and some

supernatural? objects just this past Sunday while on the Gulf of Mexico Beach!

I see the flying kite, a translucent kite (electrons??), and a smiling unknown planet and a small green planet in the background. I think the universe was talking to me by saying "catch this on your digital camera!" I swear this is an unadulterated photo that I took!

I have to get this blown up. Um, perhaps the space station can see it too? Let's give this a try...

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/9-23-13006.jpg~original

 
Ha! I'm guilty of that too but read that it is not good for your food. After squirting a nominal

amount of lighter fluid, I let my pyramid of coals soak at least 15 minutes before lighting.

 
I've had a brand new chimney starter for about three years but continue to use

my "stack-em-up" pyramid of coals and use a long BBQ fork to spread the briquettes out after they're hot.

We are creatures of habit, aren't we?

 
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