Chicken Piri Piri

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

africanmeat

Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
4,730
38
Cape Town South Africa
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

f0162340_DSC04618.jpg
bf96e6a0_DSC04619.jpg
1b2e9374_DSC04616.jpg
4cbd6452_DSC04614.jpg
57e12493_DSC04613.jpg
720463e8_DSC04620.jpg


 till it will turn to a paste like this

ae475bc8_DSC04626.jpg


 

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

73fd461e_DSC04622.jpg
18327a0f_DSC04623.jpg


Rub it with the paste 

67a40d6a_DSC04628.jpg
c5cd037b_DSC04632.jpg


I left it over night in a bag  

9a5f8978_DSC04634.jpg


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 

7feec615_DSC04636.jpg


58d2187a_DSC04638.jpg


5bc71b3e_DSC04640.jpg


The leg with the rub

2555ffa3_DSC04643.jpg


Thanks
 
Last edited:
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.
 
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.
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
 
 
Great looking recipe. That is on my to do list for sure
 
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, ...one good favor deserves another.

Thanks.

Gene
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky