|Luke was obviously admiring the chicken from|
start till end :D
We were unable to forget the incredibly delicious taste and decided it was time to get our hands into business. First step: During this year's early September market in Porto Seguro, we bought the long wanted simple churrasqueira (portable for future beach barbecues!) and came up with our very own and simple
RECIPE FOR PIRI PIRI CHICKEN * NANDO'S CHICKEN
- any chicken you prefer, could be breast, whole chicken, there goes your preference, ours was chicken breast with some bones
For the Piri-Piri sauce, you'll throw the following ingredients into the mixer:
- fresh chiles, depending on how hot you like it - or chili sauce
- 2 heads of garlic
- salt, pepper
- olive oil
- coriander (Brazilian coentro)
- bit of vinegar, bit of lime
|Our new flame grill churrasqueira & the prince|
of sun taking care of the Piri Piri Chicken
We then cut out the breast bone to get butterfly-shaped open-lying breast shape and massaged the sauce into the chicken. Best would be to actually leave it soaking up the sauce during the whole night or at least 3-4 hours to get the lovely taste right until the bones.
And then you just throw the whole lot onto your barbecue grill of choice (or skewer) and roast the chicken to your preferred bronzed tone, our preference is quite deep and dark.
We had our Piri-Piri chicken with Graviola juice, garlic rice and vinagrete (tomato salad with onions, vinegar, oil and coriander). Yum.....