Peri-peri chicken on the kettle

[JCAP]

Hey all. Hope those in the heat wave areas are staying cool. It’s supposed to break here (PA) tomorrow and I can hear the thunder rolling in now. But was I supposed to let super heat stop me from grilling?

Yesterday I got some boneless skinless chicken breast and made a peri-peri marinade from the ATK Sous Vide book- chili, a bunch of spices including five spice powder, some lemon juice etc. I rubbed the chicken and let it go overnight. Today I built a high two zone fire on the kettle, threw the chicken directly over the high heat for two min a side, and then moved them to the indirect zone to roll until 165.

This recipe is a keeper- the chicken was juicy, spicy but flavorful, not overpowering. Should make a good topper for the salads this week.

I’m going to try some cold smoked cheese and a grilled pork loin later this week. This forum has really amped up my outdoor cooking!

 

[ksblazer]

Like peri peri chicken a lot.

Your's looks great.

Thanks for sharing the pic's with us.

 

[jcam222]

Looks good. Love the flavor of peri peri.

 

[JCAP]

Thanks all!

 

[timstalltaletav]

Not sure where you're at, but it finally let loose here a few minutes ago and the temp went down about 30°!

 

[SmokinVOLfan]

Chicken looks great points for sure! Gonna be hard to cold smoke cheese with these hot ass temps but maybe at night could get a few blocks in. Just keep an eye on it. Good luck!

 

[JCAP]

Thanks SmokinVOLfan ! I tried the cheese this morning when it was cooler + lots of ice in there to help. The smoker is in the shade but after about an hour I was approaching 90F! I pulled it and now it's mellowing for a stretch of time.

I'll plan many of these in the fall/winter.

 

[SmokinVOLfan]

Thanks SmokinVOLfan ! I tried the cheese this morning when it was cooler + lots of ice in there to help. The smoker is in the shade but after about an hour I was approaching 90F! I pulled it and now it's mellowing for a stretch of time.

I buy manager clearance cheese throughout the year and vac seal it. Then when it gets cool enough I have a huge batch or two to smoke. I gave a lot away as Christmas gifts last year and still have 2 draws full in my beer fridge. Now if I could just keep bacon stocked up like this!