I just finished the video and really enjoyed it!
I liked how you made some easy but not so run of the mill type dishes.
I really liked that you made Piri-Piri chicken! I had more of the Portuguese/African version called Peri-Peri chicken and done with the liquid sauce version of the seasoning. I like how you make a simple and to the point version and as you say if you can do it then anyone can do it. That is a great for people to venture into the world of this dish.
I'm so in love with Peri-Peri Chicken that I took the peri-peri sauce I like, read the ingredients label on the sauce, scoured the internet for real/sensible recipes, and made about 3-4 attempts to reverse engineer the sauce!
What I found with the recipes online is that they called for WAY too much oil, too much red bell pepper (I omitted it), not enough lemon juice and distilled white vinegar and a few other minor odd and in things that were not necessary or were just off from what I was used to and what I was trying to achieve.
I finally ended up with a great Peri-Peri sauce for basting chicken as you grill, for marinating if you like, and for applying directly on to cooked chicken, rice, eggs, potatoes, and my favorite, mixing in ketchup for dipping fries and chicken!!! My main tweak is to use the Chiletepin pepper which is a birds eye pepper but is not the African Birdseye pepper. I should call it a Texi-Texi sauce since the Chiletepin pepper grows here in Texas :)
I like how your Piri-Piri spice rub and prep is basically everything needed and seems to be in about the proper proportions for two leg quarters, great job!
If you are ever interested I can post my Peri-Peri Sauce recipe.
It is awesome and I canned/jared like 7 quarts.
I have a PH measuring device (a device that can be calibrated, not ph strips) and I can let you know what the PH level is in case you would like to can some as well to have on hand when you like.
Anyhow enough rambling from me. Again awesome job and keep it up!!! :)
