Chicken Piri Piri

Discussion in 'Poultry' started by africanmeat, May 29, 2011.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    Chicken piri piri is an African (Mozambican) hot very hot chicken on the grill

    I adapted it to smoking

    First I made the rub in a blender I put

    Hot chillis,4 to 5 cloves of  garlic 1 table spoon of paprika

    1 tea spoon salt, 1 table spoon coriander powder ,  juice of  1  lemon  and olive oil


     till it will turn to a paste like this



    I took the chicken cut it in the back and butterfly it 


    Rub it with the paste 


    I left it over night in a bag  


    Next morning  Into the smoker it goes  280 for 2 ½ hour  till it reach 170 at the breast.

    I add legs with a quick rub of salt pepper, coriander, paprika and garlic powder 




    The leg with the rub


    Last edited: May 29, 2011
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks wonderful
  3. venture

    venture Smoking Guru OTBS Member

    Nice looking bird.  What kind of chiles did you use?  Those look a little like fresh serranos.  We tried a different version using olive oil, brandy, and dried oriental peppers.  It was ok, but lacking in heat. 

    Good luck and good smoking.
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks It is  Cayenne Chili Peppers   we 

    we got them in the garden and they are hot hot that's why  i got the letx gloves .if you want more heat pull the bird 30 minute earlier add paste and wrap in foil and back in to the smoker
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking recipe. That is on my to do list for sure
  6. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That's some good looking yard bird, I've seen Piri Piri recipes, but never know what the results would be like, I think I'll tone down the heat for mama and give it a shot.

    I use a wooden spoon to spread the sauce under the skin, place the spoon upside down and loosen the skin from the tail, then go in from the neck and loosen the drumstick skin, stand the bird on it's neck and spoon in some sauce and spread it all over under the skin with the wooden spoon, that way I don't tear the skin with my hands and I can cover most of the flesh, good favor deserves another.


  7. meateater

    meateater Smoking Guru SMF Premier Member

    Thats my kind of yardbird. Nice! [​IMG]
  8. venture

    venture Smoking Guru OTBS Member

    MMM!  Fresh Cayennes.  I have a brown thumb, but I keep trying. 

    I bet my Piri Piri would have been better with those.  I have never been able to buy Piri Piri's here, but I have been thinking about some Habaneros.  If I survive that experiment, I will let you know.

    Good luck and good smoking.
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious Ahron!   [​IMG]
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I just saw this, and it looks great Ahron!!!


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