THIS Nandos Peri Peri chicken blew my socks off π₯π₯π₯. Hot & Fast summer cook on the Kamado Joe
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We love Portuguese chicken, and Nandos Peri Peri chicken is a family favourite. I share how to make this summer chicken classic …
I am curious, have you tried placing your wood in a straight line front to back. In your other videos, you mention the fire tends to flow front to back, and I am just curious if you have experimented with this configuration, and if so, what were the results.
James, doing my first cook tonight on my big Joe III. Could not have pulled the trigger on this without you excellent videos. Thanks. Looking forward to the next member get together. Fire it up.
Good looking sandwich right there!
Great video! I just moved to Alaska and plan on continuing using my KJ year round. What is that red flannel jacket you wear? Trying to get ahead of the cold weather for the winter!
When are you going to use the new pizza oven?
On your grill gun do you refill or always buy new canisters?
Boneless skinless thighs?
This looks delicious, James! Maybe better than Nandos?
Ok, so the thing that is missing here is 1. Gotta char and grill your bellpeppers at least 2 bell peppers, put them in foil and then peel them, like three of them ideally. 2. you need freshly squeezed lemon juice for acid, istead of apple cider vinegar and up the amount of garlic to 10 cloves or a whole garlic. Also spanish pepper will give a better taste and less heat, unless you're looking for that pinapple taste of the habanero, if so removie the seeds. Other than that it looks really really good!
also spatchcock a whole chicken and work the marinade under the skin and into every part of it and baste it regularly during your cook. First directly and then indirectly – add some smoke when you go indirectly and you will have reached chicken nirvana.
edit2: proud owner of a Kamado big joe – your channel was the one that made me buy one of those instead of a green egg, not regreted it a second because of the superior quality of the Kamado Joe but also because of the slow-roller – and your videos on ribs has taken my smoke game to epic levels I and all my dinner guests thank you immensly!
Wait…Pizza oven?
I cook something similar to this 3-4 times per week during summer. I actually use a very large churrasco (cm) skewer and lay that across the Big Joe fully direct. I leave skin on and expose the bone on the chicken thighs but leave the bone in. You can then skewer very easily. You get the smoke flavor from the fat hitting the coals but the chicken is far enough away not too cook too quickly / burn. Highly recommend. Not sure if it's damaging the BJ gasket when closed but it works a treat.
I've waited all my life for this moment!Β β€βπ₯β€βπ₯β€βπ₯
They look very tasty James and so easy, Thanks for sharing Cheers.
Looks delicious. Any reason you don't clean the cooking surface before adding the food?
This looked to good to pass on. I already had some boneless skinless breasts out for dinner tonight and meal prep so I used your marinade and sauce recipe, weβre a huge hit for the fam tonight, thank you! I want to try this again with thigh sandwiches. I decided to use the slow roller instead of banking coals because I had to cook 9 breasts and needed the full space, even on my bj3. Cooked around 250, Then took off the slow roller and seared them.
long-term watcher (and Kamado Joe buyer thanks to you), first time commenter. I spent several happy years in the Algarve eating Chicken Peri-Peri every chance that I got. What Nando's do is not that, not anywhere near it. Whole, small chickens bbq'd direct, broken up, not bright orange, skinny fries and a tomato salad.
There is no way that is peri peri because you have no lime juice in there and citrus is the one ingredient that makes peri peri actually taste the way it does.,
It's Piri Piri in Portugal.
Hi James, great video as always! I have a question; would you advise to put the Kamado in the shade or the sun? It looks to me that in sun/heat the dome gets really hot, I have to close the vents, but that prevents airflow? Thanks in advance!!
Thank you for sharing James. I will have to try once I have finished using up my nandoβs sauce I bought earlier this year from Costco.
Can you reuse the ziplock bags for other marinades? And what type of black gloves do you use?
That chicken π looks π₯
Is your control tower top coming off like mine is? I wonder how to fix that.
James…don't be afraid to fire up that pizza oven.