Hanneke Eerden Piri Piri Chicken from the Grill

Hanneke Eerden Spaghetti with Caciotta Cheese Hanneke Eerden Piri Piri Chicken from the GrillThis is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with almost everything you need to become an expert cook. Without further ado, here’s Hanneke’s Piri Piri Chicken from the Grill.

And check her Pinterest account, I can waste hours on it and never notice.

This isn’t a new recipe, I already published it last year, but never on my own website…what a shame!! It’s such an awesome recipe, that is, if you like your chick(en) hot!!! But there’s a built in escape route if you like it mild..so keep reading!

In the area here there’s a restaurant chain that serves this piri piri chicken, and I tried so many times to copy the recipe!! Of course, I managed..hehe..what else do you expect??!! Oh and I’m sure they use different spices and definitely there’s no booze in their recipe, but the taste is PERFECT! So therefore, try this one and I’m sure you’ll love it!!

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Start with buying a whole chicken and cut it into pieces (about 8-10).

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For the marinade:

1 tablespoon smoked paprika powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 tablespoon of your favorite mild chili powder (I used Chimayo)
¼ teaspoon Bhut Jolokia powder (or use another very hot chili powder)
¼ cup Tequila
1 tablespoon red wine vinegar
¼ cup olive oil (plus another ¼ cup after marinating)

1 tablespoon dried chili flakes (this you’ll use after marinating and cooking, so don’t add it to the marinade!)

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Marinate the chicken pieces in the marinade overnight in the fridge.

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The next day, bring the marinade (without the chicken!) to a boil and add another ¼ cup of olive oil. Let it boil for a few minutes, then strain the marinade. This is what’s left in the sieve:

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Add 1 tablespoon (more or less according to your own choice) dried chili flakes to the oil, and put it aside. If there’s any oil left after dinner, you can keep this oil for a long time, but don’t put it in the fridge (because of the olive oil).

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Prepare your barbeque. Grill the chicken, (brush them with the oil a few times if you like it HOT, otherwise: don’t!), Grill them first directly above the coals for 10 minutes (turn once) and then place them away from the coals, brush them again if desired.

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Close the lid and let them cook for about 30 minutes. Turn and brush regularly. For the finishing touch you can place them for a few minutes above the hot coals again in order to get a crisp skin.

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Serve with the piri piri oil (for those who want even more heat!!).

Enjoy!

 

For the Dutch readers:

Koop een hele kip en snij deze in 8-10 stukken (of laat de poelier dit voor je doen).

De marinade:

1 eetlepel gerookte paprikapoeder

1 eetlepel knoflookpoeder

1 dessertlepel gedroogde oregano

1 eetlepel milde chilipoeder

½ theelepel hete chilipoeder (mag echt heel heet zijn!!)

Een flinke scheut Tequila

1 eetlepel rode wijnazijn

Ongeveer 100 ml. olijf olie (plus dezelfde hoeveelheid na het marineren)

1 eetlepel gedroogde chilivlokken (gebruik je pas na het marineren, dus niet toevoegen aan de marinade!)

Marineer de kip (liefst 24 uur). De volgende dag breng je de marinade (zonder kip) met de extra olie aan de kook en laat het een paar minuten koken. Zeef de olie en voeg de chilivlokken toe.

Zodra je barbecue gereed is, leg je de kipdelen direct boven de hete kolen. Draai 1 of 2 keer, en na ongeveer 10 minuten leg je de kipdelen aan de andere kant van het rooster (dus niet boven de hete kolen). Smeer ze af en toe in met de olie. De deksel kan nu op de barbecue en na ongeveer 30 minuten is je kip klaar!

Serveer met de olie voor degenen die het extra heet willen!

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