Piri Piri Chicken

I have been working on a Piri Piri spice and I thought I had it. I bought a chicken and this is the test run.

I purchased a 1.3 kg (3 pound) chicken and spatchcocked it. Spatchcocking is cutting the back bone and breast bone out so a chicken will lie flat. I have done a video of this cook which shows it in more detail and is at the end of this post.

I mixed together the spices:

  • 2 ml (1/2 tsp) paprika
  • 1 ml (1/4 tsp) oregano
  • 1 ml (1/4 tsp) cardamom
  • 1 ml (1/4 tsp) ginger
  • 1 ml (1/4 tsp) garlic powder
  • 1 ml (1/4 tsp) onion powder
  • 1 ml (1/4 tsp) salt
  • 1 ml (1/4 tsp) cayenne

I worked my finger under the skin on the breast and thighs and put some of the rub under the skin, working it down with my finger. I rubbed the remaining seasoning over the outside of the bird.

I put the chicken in my Louisiana Grills Pellet Smoker which I had preheated to 350 F. You could also cook it on a rack over a tray in a 350 F oven or over indirect heat in a barbecue.

You’ll note it is still winter here in the mountains.

I cooked it to an internal temperature of 165 F in the thickest part of the breast.

I brought it in and let it rest for 10 minutes and then cut it into serving size pieces.

I have done a video of this cook.

The Verdict

This method gives a great moist chicken with crispy skin. The seasoning gives a touch of heat without burning and a nice complex taste. I love it!

The Old Fat Guy

Piri Piri Chicken

Yield: 4 servings

Piri Piri Chicken

Ingredients

  • 1.4 kg (3 pound) chicken
  • 2 ml (1/2 tsp) paprika
  • 1 ml (1/4 tsp) oregano
  • 1 ml (1/4 tsp) cardamom
  • 1 ml (1/4 tsp) ginger
  • 1 ml (1/4 tsp) garlic powder
  • 1 ml (1/4 tsp) onion powder
  • 1 ml (1/4 tsp) salt
  • 1 ml (1/4 tsp) cayenne

Instructions

  1. Spatchcock the chicken by cutting out the back bone and removing the breast bone.
  2. Mix the rest of the ingredients together.
  3. Work your fingers under the skin on each side of the breast and both thighs. Rubs 1/2 ml or 1/8 tsp of the spices under each breast half and thigh skin.
  4. Rub the rest of the spices over the bird.
  5. Put the chicken in a 350 F smoker or oven.
  6. Cook to an internal temperature of 165 F in the thickest part of the breast, about 1 hour and 20 minutes.
  7. Let the chicken rest for 10 minutes then cut into pieces for serving.
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