Cuisine Category

TV Show

Special Consideration

Key Ingredient

Food Category

Charcoal chicken with piri piri sauce

Created by Luis Fernandes
Launch player

In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.

  Email to friend    Print    Enlarge text

Rating:

  • Cuisine: Portuguese

Ingredients

1 whole chicken

Marinade
8 cloves garlic, crushed
Pinch salt
Juice of 2 lemons
1 tsp bay leaf powder
2 tsp paprika
2 shots scotch whisky (80mls)
2 tbsp very soft butter
1 whole chicken
Rock salt

Piri Piri Sauce
10 – 12 birdseye chillies, chopped finely (medium size, medium heat)
Pinch salt
Juice of ½ lemon
100mls olive oil
2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)
Mix all ingredients into a thickish dipping sauce.

View conversion table

Preparation

Mix all ingredients for marinade together.

Prepare chicken – trim away excess fat. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open out, turn over and flatten by pressing down with your hand along the backbone.

Make a small cut under each wing to help it flatten further. Make several incisions in the flesh with a sharp knife. This will allow the flesh to absorb the marinade and allow fat to drain. Prick all over with a large fork.

Brush both sides with the marinade and sprinkle with rock salt. Cover and marinate in the fridge for 30 – 45 minutes.

Cook over a charcoal BBQ (or any hot grill if you don’t have a BBQ) turning frequently and basting continuously with the remaining marinade until both sides are golden brown – approximately 30 minutes.

Cut the chicken into pieces with kitchen scissors and brush with Piri Piri sauce.

 

Portuguese Restaurants

Displaying 10 of 10 Portuguese Restaurants.

  Restaurant Suburb
1. Vasco's Portuguese Charcoal Grill Kingston
2. Sabroso Seddon
3. Madeira Grill Petersham
4. Little Portugal Dulwich Hill
5. Silvas Petersham
6. Anada Bar and Restaurant Fitzroy
7. Vaby's Mediterranean Grill Campbelltown Campbelltown
8. Vaby's Mediterranean Grill Penrith Penrith
9. Illawong Foodroom Evans Head
10. Keg and Bean Joondalup

View all Portuguese restaurants | Start a new search

Comments (10)

Previous Page 1 | 2 | Next
15 Oct 2009 01:04 AEST
Brian
Blue Mts
powdered bay leaf
If you can't find powdered bay leaf, buy a cheap electric coffee mill (<$20) and reserve it for spices in your kitchen. Works a treat on dry bay leaves. Bear in mind that most of the dried bay leaf you find is shops is not the best it could be. It's often poorly dried or it's been on the shop shelves too long and is nearly flavourless. It's no trouble to grow a small bay tree in the yard or in a pot. Pluck leaves when dark green and dry them in a wicker basket, away from direct sunlight.
Agree (1 people agree)
Disagree (0 people disagree)
21 Sep 2009 11:52 AEST
Adriana Hegarty
Wyndhamvale
Bay Leaf Powder
Would you please let me know where I can purchase Bayleaf Powder.
Agree (0 people agree)
Disagree (0 people disagree)
28 Aug 2009 01:04 AEST
Donna J
Glossodia, NSW
Good family food
Easy recipe, good family food
Agree (2 people agree)
Disagree (0 people disagree)
26 Aug 2009 04:06 AEST
Belinda
Damn I love piri piri sauce.
Agree (3 people agree)
Disagree (0 people disagree)
16 May 2009 10:37 AEST
Adro
Fulham Gardens
rotisserie taste
Parker, if you are interested in a similar small charcoal rotisserie with flat grill basket and an electric motor capable of turning 10kg+ of meat, email astirn@adam.com.au requesting information and pictures.
Agree (4 people agree)
Disagree (0 people disagree)
16 May 2009 12:54 AEST
Duncan
Fleet, Hampshire. UK
Looks tasty
I will definately give that a go, i've been looking for a decent piri piri recipe for ages now and this looks like the one for me.
Agree (1 people agree)
Disagree (0 people disagree)
10 Mar 2009 02:50 AEST
carmel
murrubeena
bay lef powder
can you please tell me were I can get bay leaf powder
Agree (16 people agree)
Disagree (0 people disagree)
08 Feb 2009 08:04 AEST
Regina B
Keysborough
Yuuuummmmm.....
I don't usually trust the recipe from a cooking show. My saliva was building up when I watched it. The chicken and the seasoning are just delicious!!! Good show, Maeve! To Parker, I used Webber Kettle Gold BBQ pit with rotisserie (bought from a bbq shop in Hampton, Vic) and a BBQ grill basket (bought from Mitre 10 Chelsea Height, Vic) to hold the butterfly chicken. If it's not because of the show, I don't think I'll buy the set.
Agree (0 people agree)
Disagree (5 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Recipes

Hot Tips

More

Shredding Kaffir Lime Leaves

To make shredding Kaffir lime leaves easier, first roll the leaves up tightly then use a sharp knife to cut finely across the roll.

Glossary

More

Ice Shaver

Can be bought at Asian stores to make the snow-like ice essential for the Indonesian eis cendol.

 
ADVERTISEMENT
 
 
 
You could wax lyrical about James Squire Porter… The traditional boatman’s beer has a rich flavour, hints of roasted coffee and bitter malt chocolate. It’s a perfect flavour combination with chocolate mousse and an open fire.
ADVERTISEMENT
 
 
ADVERTISEMENT