Piri Piri Chicken~How to make Portuguese BBQ Chicken at home plus how to spatchcock a chicken

are you looking for a Portuguesebarbecue chicken recipe that tastes justas good as the one you get from therestaurants well I’m glad you stopped byguys because today I’m gonna show youhow I make my very famous piri piribarbecue chicken I’ll teach you a reallyeasy way to spatchcock a chicken andthen I’m gonna give you my about to notbe so secret recipe for the marinadethat will give you that authenticPortuguese barbecue chicken taste youready so right here I have a wholechicken and you want to go for a broileror a fryer that’s three to four poundsso you want to place it breast side downinto spatchcock it you have to cut outthe spine so working from the top downyou cut along the one side of the spineand the best thing to use for this is agood pair of kitchen scissors it’s alittle easier than using a knife and ifyou wanted to start on the bottom andcut upwards that works too it doesn’tmatterdo the same thing on the other side andif you’re having trouble at all it’sbest to aim more towards the centre ofthe bird rather than outward the boneswill be really soft there so it shouldcome off very easily like that and I’mgonna save that for stock and I hope youdo too and now I’m gonna flip the birdover and I’m also gonna remove the wingtips because I just think those would bebetter in the stock rather than on thebarbecue okayso now we’re going to flip it breastside down again and you want to look forthe little part on the breast bone herethat’s kind of sticking out it’s thatlittle white part that’s kind ofprotruding outward that’s very soft soit’s easy to cut through that with aknife so you want to cut in about acentimeter or so right in and veryeasily it’ll just snap open like thatnow you can take it and snap it open alittle bit more because that bone isvery soft and right here it is gonnasnap open right there and my apologies Itotally did not get that on camerait was cropped out but I think you getthe idea you’re gonna figure it out it’svery easy to do and just like that wehave a spatchcock chicken alright now tomake the marinade we’re gonna start offwith four green chilies these are veryhot peppers so you can use other pepperslike Birds Eye Chili’s are very popularbut pretty much any hot pepper and Iknow that these are quite hot so I’mgoing to remove the seeds out of threethem but leave them in one of them I’mgonna cut these into smaller pieces andadd them to a blender container so wecan puree it so to this I’m going to addtwo cloves of garlicmine are fairly large so if yours aresmaller throw in a few more I have atablespoon of soy sauce and threetablespoons of cooking oil I’m usingvegetable oil today but if you haveolive oil or canola they’ll work reallywell tooso puree this until it’s nice and smoothand now we’re gonna take this and add afew more other ingredients to it sotransfer it into a bowl now we’re gonnaadd the juice of one whole lemon somerecipes also call for the zest butthat’s up to you now we’re gonna add twoteaspoons of smoked paprika 1 teaspoonof dried oregano here comes twoteaspoons of tomato paste we have 2tablespoons of freshly chopped parsley 1teaspoon of salt and 1/4 teaspoon ofblack pepper now we’re gonna mix thistogether into a smooth paste and this isa good time to remind you guys that ifyou’re enjoying this video and if youlike my recipes then please don’t forgetto hit that subscribe button and plus asalways if you’re looking for thecomplete recipe for this the link for itis in the description down below alrightwe’re gonna take our chicken and we’regonna pour that marinade all over it nowsome people like to put this in aziplock bag but I’m just gonna do it theold-fashioned way you want to get everynook and cranny of that chicken coveredwith the marinade and the best way to dothat is with your hands guys I know thatthat’s just the way it is and I thinkI’ll just throw away that accessmarinade left on the platejust kidding gotcha so I’m gonna getthis all in there and you want to letthis marinate for ideally at least fourhours if you don’t have 4 hours then atleast 1 hour guys very important I letmine go for 24 so this is the next dayand about 30 minutes before you grill ityou want to take your chicken out of thefridge and let it come to closer to roomtemperature so now you don’t want tothrow away this marinade cuz we aregoing to be using it a little bit laternow before we place our chicken on thebarbecue we want to just wipe off someof that excess marinade it’s not thebest ideato place a really saucy piece of meat ona hot grill so speaking of which I’mboiling the grill with a paper towel andI heat it on very high but now that I’mgonna put the chicken on there I’m gonnabring it down to low cuz I’m gonna cookthis low and slow the whole way throughso place it skin side down on thatreally hot grill that’s gonna give usthose beautiful grill marks and we’regonna cook it for about 10 to 15 minuteslike this with the lid closed be sure tocheck it at some point in between soit’s not getting cremated under there ifyou see a lot of flames spewing out thenyou might want to leave the lid open ormaybe move the chicken to another partof the grill but after 15 minutes or soit should look something like this thereshould be these nice grill marks allover the skin and now you can take thatleftover marinade and brush it all overthe chicken use it all up and I knowsome of you might be thinking that thisis not safe because that marinade wassitting in raw chicken but we have quitea ways to go before this is fully cookedguys so don’t sweat it I’m not gonnagive you bad advice all right now I’mgonna close the lid and let this cookfor another 15 minutes at a steady 300325 degrees Fahrenheit again I stronglyrecommend you take a peak every now andthen and make sure it’s not burningunder there and now we’re gonna flip itone more time for another 15 minuteswith the skin side down that’s gonnahelp make the skin nice and crispy andafter that 15 minutes we’re gonna flipit over yet one more time and let itfinish the rest of the way skin side uplike this so keep the lid closed themajority of the time so in total mychicken took just over one hour to getit cooked the way I like it and when youcheck the thickest part of the whitemeat it should register 165 degreesFahrenheit and I did check the dark meatjust to be curious and as you can seewe’re already in the 170s so we aretotally good to go this guy is ready butbefore we can dig in we have to let itrest for at least 10 minutes so I’mgoing to tent it with a piece of foilthat little rest is so important guysdon’t be tempted to dig in now it won’tbe good so this here is ten minuteslater and we are ready for business justlook at how beautiful and fallthe bone good that is guys go give thisrecipe a try feel free to play with theingredients as you wish and let me knowhow it worked out for you by leaving mea comment down below please don’t forgetto share this video with all yourfriends on social media and until thenext time guys please be well be safeand I will see you all again very soon[Music]