peri peri chicken recipe br br br Welcome to Super Kitchen br br In this video we are going to show you delicious peri peri chicken recipe. To get text version of this recipe please scroll down till end, you will get other mouthwatering recipes videos links too. br br -------------------------------------------------------- br br Please subscribe our channel to get early access to future-coming delicious recipes: br br Super Kitchen YouTube Channel br br br br Google Plus: br br br br Facebook: br br br br Twitter: br br br br Daily Motion: br br br br ---------------------------------------------------------- br br Other Mouth-Watering Recipes from Super Kitchen br br br * Bread Roll Recipe br br br br br * Home-made Biscuits br br br br br * Peanut Sweet (Chikki) Recipe br br br br br * Nando's Style Peri Peri Chicken Recipe br br br br br * Mawa (Khoya) Recipe br br br br ---------------------------------------------------------- br Peri Peri Chicken br br br INGREDIENTS: br br Glaze: br br * 3 tablespoons butter br br * 3 tablespoons chopped fresh cilantro br br * 2 garlic cloves, minced br br * 2 tablespoons piri-piri sauce or other hot pepper sauce br br * 2 tablespoons fresh lemon juice br br Chicken: br br br * 14 cup chopped fresh cilantro br br * 1 2-inch piece fresh ginger, peeled, thinly sliced br br * 1 large shallot, peeled, quartered br br * 3 garlic cloves, peeled br br * 12 cup piri-piri sauce or other hot pepper sauce br br * 14 cup extra-virgin olive oil plus additional for brushing br br * 14 cup fresh lemon juice br br * 1 teaspoon coarse kosher salt br br * 1 teaspoon freshly ground black pepper br br * 1 3 12- to 4-pound chicken, backbone removed, opened flat br br * 1 11 34 x 8 12 x 1 14-inch disposable aluminum baking pan (to catch drips) br br br Steps Of Cooking: br br For glaze: br br br 1- Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri br sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm br before using. br br br For chicken: br br 1- Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 14 cup oil, lemon juice, coarse salt, and pepper; process br br marinade to blend. br br 2- Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of br marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. br Cover; chill at least 4 hours or overnight, turning chicken occasionally. br br 3- Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not br light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum br pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil. br br 4- Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read br thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.