Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: charlie180 on May 13, 2009, 07:52 PM
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hi does anyone know the recipe for chicken piri piri i got it from asda curry counter yes i know what your thinking but it had loveley taste and it was a nice alternate to madras that i make all the time thanks
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charlie180,
i'd love to know the recipe too.
i think it's Portuguese not Indian.
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African i think, from piri piri chilli's used in the sauce. you can by Nandos Piri Piri sauce from tescos.
here a recipe
http://www.bbq.co.uk/bbq-recipes/chicken-piri-piri.aspx
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UB,
i would want to make from scratch ie the basic spices not from a packet.
link gets me a bit closer - appreciate it as i can do a bit more digging from this info.
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Here you go....
FRANGO PIRI-PIRI
(Piri-Piri Chicken)
This dish originates from Africa but was adopted by the Portuguese and is now one of their main dishes served in restaurants, caf?s, and bars. It is a simple but tasty dish, and is a fond memory for me. The dish is usually served with crisp hot french fries, but you could serve boiled new potatoes if you prefer. Note: This recipe requires advance preparation.
1 medium sized chicken, washed
1 cup Molho de Piri-Piri (see recipe)
Pinch of ground piri-piri chillis (or substitute piquin or Thai)
Pinch of oregano (fresh or dried)
Romaine lettuce
1 medium red onion, sliced and separated into rings
2 large tomatoes, chopped
1/4 cup Molho de Piri-Piri (see recipe)
1 lemon, sliced for garnish
Place the chicken on a cutting board and split it lengthways at the breastbone (but not in two halves) so that it will lie flat. Then flatten it as much as possible with a mallet. Place the chicken in a shallow glass pan and pour the Molho over it. Marinate, covered, in the refrigerator for 3 hours.
Remove the chicken and sprinkle over it some of the ground piri-piri and oregano. Grill the chicken over coals or gas until done. (It can also be baked in the glass pan with the marinade.)
Chop the chicken coarsely.
Arrange the lettuce on four plates, add the onion rings and tomatoes, and top with the chicken. Serve garnished with lemon slices and a small bowl of the Molho as a dressing.
Yield: 4 servings
Heat Scale: Medium
Molho de Piri Piri Recipe
1/4 cup dried piri-piri chillis or substitute piquin or Thai
1 cup olive oil
1 lemon, slice, cut into quarters
1 bay leaf
1/2 teaspoon salt
1/2 cup brandy or whiskey
2 cloves garlic, minced
Combine the chillis, olive oil, lemon, bay leaf, salt, brandy or whiskey, and garlic in a medium saucepan and heat for 15 minutes. Let cool and pour into a glass container. Refrigerate overnight.
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976bar,
your a star - many thanks for taking the time to post the recipe - will defo give it a go.
come on though you'll have to spill the beans on the memories.
mine comes from a place in warrington where i live - not that glamorous but spot on food http://www.portos.co.uk/ (http://www.portos.co.uk/)
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thanks i will give this a bash and let you know the outcome
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me too!
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I also have fond memories of this dish. Eaten this many times on the Algarve. My parents used to have a place in Carvoeiro and there used to be a restaurant called Chicken George and it served the best Frango Piri Piri anywhere on the Algarve.
976bar i'm looking forward to trying your recipe and will post the results when made.
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I was in Sao Joao just outside Albufeira back in the early 80's and became friends with some Portuguese people there. They showed me this recipe. It's one of my all time favourites. You can make it hotter or milder by adjusting the amount of chillis.
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976bar,
need your help on which chilli to go for.
long term i will get the real mcoy off the internet.
at mo all i can get local is in the pic L to Right : fresh red chilli from my local asian store (owner says most customer use in thai cooking to make a paste), la buyo (from Philippines, market stall holder knows his stuff), my std fodder rajah crushed red chillies.
the la buyo taste pretty good - hot but with a nutty taste. i don't feel the rajah are what's needed so it's fresh or dried.
also which do you prefer brandy or whiskey.
i'm also planning on marinating for longer than u suggest ~ 3days. will this be ok.
many thanks
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I would just use dried birds eye chilli's as there are a lot of chilli's out there but some are very difficult to find.
I tend to use brandy rather than whiskey, although I have used whiskey. But if you remember the origins of this recipe, I doubt that when this was invented, whiskey was probably not around in the african/portuguese parts of the world. Also whiskey gives it a more coarse flavour, but again it all depends on individual taste, so why not try both and see what suits your palate best....
Marinating is always a personal thing. I am with you on this one, the longer you leave a marinade the better it gets....
I hope you enjoy the end result :)
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976bar,
many thanks for prompt response.
i will go for brandy.
i've just used the la buyo chillies in a cooked tomato sauce (for nachos) and they taste pretty good - so will go with them (they look a bit like dried birds eye).
am sure the result will be spot on (the look and feel of the ingredients for me says it all). intend to get the chicken on tuesday to be ready for next w/e.
best wishes
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looks like a good recipe thanks. Jerry looking forward to the pics of the final dish...mmmm :)
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a quick ps,
just for interest i thought i would cut one of the fresh red chilli open to compare the taste. i don't think they are for this type of dish and will freeze for putting in mex chilli.
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UB,
will do on the photo - no probs
i intend to cook on my gas bbq.
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976bar,
just made the molho (is it pronounce as it reads molho or moyho - i suppose it don't matter). have added pics of ingredients in the pan ready for cooking and the finished marinade ready for the 24hr storage.
i've based a cup on 120ml (rightly or wrong) and have 1/2 a jam jar of the finished stuff.
got to add it tastes pretty good to me - the salt is high but i'd of expected that as it will be lost in the chicken and cooking. fully expecting it to mature more over the next 24hrs.
the chilli's (labuyo - one word) are not bad in terms of heat either - just right.
i must admit i wondered why it needed heating but i know realise it sort of gets it gelling together quicker.
going for chicken tomorrow.
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976bar,
all set for tonight.
i took a pic of the chicken marinating but it don't look that good so decided not to post.
on the marinating would appreciate your thought's (too late for this go). i could not decide whether to only coat skin side or both (did both). for me on reflection I'm surprised that the skin is not scored slightly to allow the marinade to get into the meat better. i've also turned the chicken over each night for the last 3 nights in hope of helping the marinating.
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Hi Jerry,
Looks like you're gonna have a meal to remember tonight!! :) I always score the meat so that the marinade penetrates. I hate those dishes that when you put in your mouth you get the initial flavour, then as you chew the meat you realise that it was probably put in at the last minute....
I hope you enjoy this dish as much as I do... let me know you're thoughts. One thing I might add is that, this is a typical dish made by Portuguese people that I know. Most of us have only ever tasted Piri Piri Chicken at Nando's which is commercially made.....
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976bar,
thanks for info on the scoring - agree totally.
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the meal went very well. i messed up on the cooking though and don't feel i got the final taste as good as i could as a result.
the taste is very very good - just what i was after. even the chilli did not spoil it for the family by overpowering the dish. i added more oregano (i like the taste and u loose a bit on the bbq)
where i was wrong was the mallet stage. with hindsight i now realise that the aim was to reduce the thickness down as much as possible to something like a steak (this i did not do). the reasoning being to get a consistent thickness for cooking and then to reduce the cooking time.
my attempt was more like roasting as opposed to frying. i cooked on 1/2 gas for 1hr and then 20 mins on full. the chicken was only just about their. after cutting it up i then put the pieces back on the BBQ on low. the last piece off was the best as it had "crisped" up without loosing the moisture in the meat.
other than the best approach for cooking and the oregano i would change nothing going fwd.
i'm currently toyed on trying it with breast of chicken butterflied or sticking with the traditional approach but with a very heavy session on the mallet. both have advantage.
what's important is i loved the marinade and it suits chicken full stop (don't smell that good in the fridge mind u).
many thanks to 976bar - spot on dish - will be making it again.
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forgot to add.
i did not find the 3 days marinating worked it's normal magic. the taste was more akin to a 3 hr "on the surface". i put this down to the lack of the mallet use and the need to score the skin. 976bar's explanation in the 30 may post explains it better.
i will still stick to the 3 day marinade on the next go as the prospects are very good.
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Hi Jerry and 976
If it helps Jerry your Piri piri looked a lot like the stuff I ate a few times in Maputo in Mozambique (an ex-portuguese colony), Yummy!
The stuff I ate was made from decidely skinier looking chickens, much thiner, which probably down to what was available locally. That probably helped with the cooking times! Their version looked more the colour of roast chicken, but I've no idea of how they cooked it. I think you probably right to give it the 'mallet treatment'! Unfortuntely I can't recall whether they scored the skin, as it was back in '92!
Keep the good work, I'm going to try this one out myself!
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adriandavidb,
the key thing on the cooking (if grilling or frying/bbq) is to get an equal thickness. i'm thinking as an alternative to maybe pre cook in the oven. the leg meat cooks much slower than the breast and without equal thickness is difficult to keep it all in balance in terms of cooking.
i might just try a butterflied breast this week just for comparison. using the whole bird does sit well for me in terms of taste so i do feel it's worth persevering with.
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I agree with you there, those Mozambique chickens were quite thin on breast meat as I recall, and they were quite small birds.
I use butterflied chicken breasts for several dishes, that might work, although off the bone, as I'm sure you're aware, can end up tasting a little dry if you over do it.
Anyhow I'll have a go to and we can compare notes!
I've been looking for a recipe for this for ages, but the info I got in Africa varied so much depending on who I heard it from, interestingly this recipe contains all the ingredients that appeared in every the version I heard about, combined. Problem was each individual method I was given missed out a key ingredient, possibly deliberate for all I know!
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Hi Jerry,
I'm glad you enjoyed the dish, it's certainly one of my favourites. I did wonder looking at your chicken whether it was pregnant or not?? lol :)
But on a serious note, yes you do need to score the chicken and getting it as even as possible in terms of thickness for the grill is essential.
You can of course cook this quite well in the oven and just finish it off under the grill for that crispness.
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976bar,
thanks for reply - i will do as u say on the next go. i also feel sticking with the whole bird best agreeing totally with adraindavidb comment on the dryness of just using breast.
i could not resist trying the recipe out on breast though (i have all the ingredients on stock). i reduced the olive oil and chilli slightly, left out the heat stage and added the oregano up front. the rest being as spec.
the reasoning being that i could make the breast for mid week meals and keep the whole bird for a more special weekend meal
have added pics for info.
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Thats making me feel hungry....
I'm off to get some chicken!! :)
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with hindsight i should not started to run before i could walk.
the chicken breast did not turn out well - i over did the lemon and it overpowered everything else. i also think the 3 days marinating for breast too much - more like 24hrs tops.
very clear to me now that u need to pro rata the recipe very carefully.
of interest was that the oregano taste that is so important was lost - not sure if down to the lemon or the time marinating ie why it's not added all in one in the as spec recipe. aslo did no feel missing out the heating step made any difference.
i'm sticking to the whole chicken until i've learnt more.
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with hindsight i should not started to run before i could walk.
the chicken breast did not turn out well - i over did the lemon and it overpowered everything else. i also think the 3 days marinating for breast too much - more like 24hrs tops.
very clear to me now that u need to pro rata the recipe very carefully.
of interest was that the oregano taste that is so important was lost - not sure if down to the lemon or the time marinating ie why it's not added all in one in the as spec recipe. aslo did no feel missing out the heating step made any difference.
i'm sticking to the whole chicken until i've learnt more.
Maybe trying the chicken breast with bone in might help if you just want to cook breast only. The bones in the chicken help with not only the flavour but keeping it moist as well :)
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This may seem an odd question but if I use fresh piri piri chillies, do I still use the same amounts?
976, do you remove the skin prior to scoring or cook with skin on?
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Axe,
i would taste the individual chilli and then decide how many to use - the dish does not need to be too hot to work. perhaps use half then taste once the marinade has done 24hrs just before adding to the chicken. i use 30 ml of cut chilli or typ 20 off but it really depends on how hot the chilli are and your own taste buds.
leave the skin on and score it lightly is a must. i only use the whole bird method now. i cook it very slowly on the gas bbq. i've not kept record of how long but it takes longer than you would expect. i think i've cooked for 2 hrs and it's still been underdone. i aiming for 3 hrs this time so the bbq has to be very low flame.
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Thanks Jerry, I will have to suck it and see for now as i've got all inpatient on it. Knocked up the Molho earlier and it's been on the chicken ever since. I used just under the required amount of chili, which was from Tesco and in brine.
The smell is fantastic and will be cooking the chicken in a preheated grill. My eldest daughter has sleep over tonight, is have done two whole birds. Skin on a scored with Molho well and truly massaged in.
Serving on salad as suggested with roasted Mediterranean veg. Pics an report to follow. Really looking forward to it.
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Axe,
hope all goes well. long slow cooking is the key. it's also important to give it a real good bash (rolling pin) to flatten it out as much as possible to get an even cooking thickness - otherwise the breast tends to cook before the bone meat. the scoring helps on this front to an extent.
for info i've settled on using whisky in preference to brandy. i also cook the molho in the microwave for ease (5 min bake with cling film over to keep the flavours locked in).
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Quick update, the remaining Molho, about 200ml is in a jar. I've just given it a very thorough shake and taste tested it. Boy, is that ever good! It's certainly got some kick to it but it's a good kick not an evil tongue stripping kick.
The chicken is on the go and I am basting every 15 mins or so. All is looking good so far. I am expecting the cooking to temper the chilli a little, so the Molho will be going to the table.
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976, you sir are a steely eyed missile man, this recipe is simply fantastic! It's really well balanced and the lemon cut's through just enough to zing the fresh kick from the Piri Piri Chillies.
Will I be doing this again? Oh yes!
Jerry, cooking time was roughly 1 hour under a medium grill on bottom level. Just for interest, I tested the oven temp within the grill and it was 200c give or take.
Molho
(http://i173.photobucket.com/albums/w56/_Axe_/ppc_molho.jpg)
Chicken Marinaded
(http://i173.photobucket.com/albums/w56/_Axe_/ppc_marinade.jpg)
Piri Piri Chicken
(http://i173.photobucket.com/albums/w56/_Axe_/ppc_meal.jpg)
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Hi Axe, That does look really good. I'm glad you enjoyed it :)
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i think it's Portuguese not Indian.
This is interesting but is it in the right place under Indian recipe requests?
I've had one request to move the thread to "talk about anythng other than curry". I originally promised not to edit, delete, move or change anything on the forum, other than pure spam. If I get a few more votes for a move here, on this thread, and no significant voices against, then perhaps I should move the thread. What do you think? I'd then remove this post and any related 'housekeeping' posts. We could call it democratic moderation by referendum.
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George, It shouldn't be in the Curry section it should be in the "Talk about anything but curry section" It is a Portuguese recipe after all :)
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Hi Axe, That does look really good. I'm glad you enjoyed it :)
We did very much so. What I found interesting is the Molho on it's own is, shall we say, 'an aquired taste', but cooked out it really does work very well indeed.
George, i'm starting to think we need a 976 recipe topic but moving this topic for now, gets my vote ;)
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Hi Axe, That does look really good. I'm glad you enjoyed it :)
We did very much so. What I found interesting is the Molho on it's own is, shall we say, 'an aquired taste', but cooked out it really does work very well indeed.
Hi Axe, When I first smelled that Molho I thought I was going to throw up lol, but I stuck with it and it does take on a completely different flavour once cooked :)
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Lol, After preparing it and despite washing my hands, I could swear I could smell vaseline :o
I still have about 200ml of it left in the fridge. Given that it is mostly oil, do think it will last for a while?
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This is interesting but is it in the right place under Indian recipe requests?
I've had one request to move the thread to "talk about anythng other than curry". I originally promised not to edit, delete, move or change anything on the forum, other than pure spam. If I get a few more votes for a move here, on this thread, and no significant voices against, then perhaps I should move the thread. What do you think? I'd then remove this post and any related 'housekeeping' posts. We could call it democratic moderation by referendum.
I think that "moving" is fine, but I also think you need to leave one placeholder message in place (by editing the first post in the thread) to link to the new location.
** Phil.
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I would suggest simply moving the entire topic, I find it annoying when you click on a topic only to find it is a place holder with a link. In my opinion it adds to the confusion. External links should continue to work.
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External links should continue to work.
Not sure how this can happen, Malc, if you move the entire thread and do not replace the first entry with a placeholder. If an external site has linked to :
http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg31503#msg31503 (http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg31503#msg31503)
and George moves the thread to a new location, would not such an external link then be broken ?
** Phil.
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Lol, After preparing it and despite washing my hands, I could swear I could smell vaseline :o
I still have about 200ml of it left in the fridge. Given that it is mostly oil, do think it will last for a while?
Maybe that was the pass time in between waiting for the marinade, I never smelled vaseline!!! lol ;)
I would think it would keep for a while, but try and use it up while it's still fresh. I've never frozen it before, so if you don't mind losing it if it goes wrong you could try the freezer experiment and see how it turns out later on? :)
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External links should continue to work.
Not sure how this can happen, Malc, if you move the entire thread and do not replace the first entry with a placeholder. If an external site has linked to :
[url=http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg31503#msg31503]http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg31503#msg31503 (http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg31503#msg31503)[/url]
and George moves the thread to a new location, would not such an external link then be broken ?
** Phil.
It shouldn't be, as it is referenced by it's index number. I suppose it depends on the forum software penultimately.
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I would think it would keep for a while, but try and use it up while it's still fresh. I've never frozen it before, so if you don't mind losing it if it goes wrong you could try the freezer experiment and see how it turns out later on? :)
Given the great results we had Bob, I don't think it will be long before it is used up. ;)
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lt shouldn't be, as it is referenced by it's index number. I suppose it depends on the forum software penultimately.
Well, the key element seems to be the topic reference :
http://www.curry-recipes.co.uk/curry/index.php?topic=3533 (http://www.curry-recipes.co.uk/curry/index.php?topic=3533)
If it retains that reference when George moves it, all will be well, otherwise if it gains a new topic reference then I think it would be better to leave a placeholder at the original topic so that its new location can easily be found.
** Phil.
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It will retain it's original index as long as it exists. ;)
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Wunderbar !
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Axe,
well pleased with your success.
ps for info the 3hr bbq slow grill is good but i missed getting the skin a little crisp by turning up for last 0.5hr (which i do normally on 2hr cook but not this time). on next go i'm going to slit the bone meat (only the skin to date) hoping to get to 2.5hrs with last 0.5 on full. after that i may relent and go back to the domestic oven.
(http://www.curry-recipes.co.uk/imagehost/pics/4ff90a9b9858d3d324778693eff91a42.jpg) (http://www.curry-recipes.co.uk/imagehost/#4ff90a9b9858d3d324778693eff91a42.jpg)
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Hi Jerry,
Stop it, your making me hungry! ;)
It wasn't obvious at first, but I have just realised that you have spatchcocked your chicken differently to me. I think this may have an effect on the cooking times.
I spatchcock the chicken by removing the back bone, not through the breast plate. This allows you you to flatten it out a little more as the legs and wings do not overlap or cover the breast meat. This should help to give an even cook.
I've Googled this and came across the following http://youtu.be/l-8tMEwBnSA (http://youtu.be/l-8tMEwBnSA) I picked up on the Keel Bone removal, which I don't normally do but will in future.
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Used up a little more of the Molho tonight on some lightly smoked salmon fillets from ASDA. An odd choice you might think but please give it a try before you condemn the idea. The smokiness from the fish really worked very well with the marinade.
Incidentally, the Molho has matured quite a bit having been sat in the fridge the last few days. Still within tolerance and even more tasty. The one thing I did note is that the lemon has all but dissolved, just leaving the pith and rind.
I might try tea smoking the chicken next time round. :)
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It wasn't obvious at first, but I have just realised that you have spatchcocked your chicken differently to me. I think this may have an effect on the cooking times.
Axe,
many thanks for extra insight - was not aware. will give it a go next time.
the bbq cooking is a sort of compromise. you want the bones cooked but the breast still sort of undercooked. then a last blast on full whack gives a crispy skin.
i've had similar problems in past cooking chicken legs for bbq. you can't really cook from raw. i now tend to put in oven for 20min to pre cook to allow easy finishing on bbq. i've also tried deep score and that sort of works but a tad hit and miss.
i'm almost there on the bbq piri cooking at total 3hr on low (next 2.5 hrs + blast). i think next time with some deep slits in the bones and the cutting out of the back bone i will be sorted.
ps going for onions tomorrow