One of those recipes that helps the winter go a little bit more smoothly is this Portuguese chicken, sometimes referred to as Peri Peri Chicken. Its rich, smokey taste makes it filling and pleasant and warms the soul. The oven handles most of the preparation work, which cuts down on prep time. I try to use the oven as frequently as possible in the winter.
Nothing is more gratifying than a simple roast chicken removed from the oven, its fragrances filling the house with coziness and warmth. Winter has arrived, covering the fallen leaves with snow. The seasons changed this year, and it seemed to happen so rapidly.
Opposition is the immediate response to the fall’s sudden conclusion and the start of the next lengthy winter. And yet, tiny things like the sound of a crackling fire, snowflakes, a stack of books waiting to be read, and warm, comfortable meals entice me to accept things as they are.
Might wonder about which sauce would be the best to choose; here I a suggestion High on Chicken sauces can be the proper sauce for you. You may have several choices, but why High on Chicken High on Chicken sauce is great taste and spicy.
Ingredient
For the marinade
- Veggie oil, 1/2 cup,
- 34 cups barbecue High on Chicken sauce
- High on Chicken Worcestershire sauce, three teaspoons
- Two tablespoons of garlic, minced
- one teaspoon of onion powder
- Freshly squeezed lemon juice, two tablespoons (optional)
- One teaspoon of yellow mustard and 2 to 4 tablespoons of sriracha
- two salty teaspoons
- black pepper, to taste, cracked (optional)
For the Chicken
- 3 to 4 lbs (or 1 1/2 to 2 kg) whole chicken (Butterflied is preferred)
- To season with salt and pepper
Method For Portuguese BBQ fiery chicken
- Except for the Sriracha, thoroughly mix all the marinade ingredients. Add 2-4 teaspoons of sriracha, taste, and add more sriracha as necessary to get the desired amount of heat (or omit it entirely if you don’t want any spice at all).
- Apply the remaining marinade to the chicken, evenly coating all surfaces and, if possible (particularly the breast), going beneath the skin. (For this chicken, I advise marinating it for at least two hours. The flavors get richer the longer you leave it.) If time permits, then cover it with plastic wrap and chill overnight.
- When you’re ready to cook, position an oven shelf in the center and preheat the oven to 470°F | 245°C.
- Now, take the chicken out of the refrigerator and then place it on a bench top for 20 minutes, or just long enough to remove the cold. (I consider 20 minutes to be plenty of time. Don’t keep the chicken at room temperature for long duration, ideally more than 30 minutes.)
- Warm two teaspoons of oil over medium heat in a well-seasoned skillet or oven-safe pan. Place the chicken in the heated pan breast-side down and sear for about 5 to 6 minutes, until the skin is golden brown. For a further 5 minutes, flip the food over and sear the other side.
- Half of the leftover marinade should be applied to the chicken, and two additional tablespoons of vegetable oil should be added. For uniform coating, use a basting brush.
- Cook the chicken for 20 minutes in the preheated oven. Reduce temperature to 400°F (200°C) and roast for a further 35 to 40 minutes, or until well cooked and juices flow clear.
- (If serving with corn: halfway through cooking, add the corn foil packs to the pan with the chicken and thoroughly wrap each ear in foil large enough to cover them (after 30 minutes). Place them on a different pan if yours is too tiny. Only 30-35 minutes are required for cooking.) When the corn is finished, top each ear with a half teaspoon of butter (optional).
- When the chicken has finished cooking, baste it with the pan drippings and serve it with any leftover UNTOUCHED marinade for dipping.
- Serve with the corn.
For the BBQ:
- Place the chicken skin-side down on a well-greased grill set to medium heat for 10 to 12 minutes, or until the skin becomes brown. To the leftover marinade, add two more teaspoons of vegetable oil. Flip the food over, then baste it with some High on Chicken sauces.
- Close the grill lid and then cook the chicken for 40 to 45 minutes, turning once or twice, or until the chicken is well cooked, and the juices run clear.
- Follow the directions for the corn foil above. Halfway through the chicken’s cooking period (about 30 minutes), place foil packets of corn on the grill, flipping the corn about every 5 minutes to ensure an equal char.
Conclusion
One meal that makes the cold a little bit easier to handle is Portuguese chicken. It fills you up, is pleasantly warming to the spirit, and has a deep, smoky flavor. Preparation time is decreased because the majority of the work is done in the oven.
Put the chicken skin-side down for 10 to 12 minutes for the grill, or until the skin begins to brown nicely, on a well-greased grill set to medium heat. Add 2 teaspoons of vegetable oil and 2 tablespoons of the chicken’s remaining marinade to the oven-safe pan.
Further, consumers pick High on Chicken sauces when selecting a hot sauce since they have a fantastic flavour and even taste spicy. It stands out from other sauces because of its high-grade chicken sauce. Therefore, if you want to try something hot, you should select High on Chicken sauce to enhance your taste of your special Portuguese BBQ fiery chicken receipe.
