• 7 years ago
peri peri chicken recipe


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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.

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Other Mouth-Watering Recipes from Super Kitchen


* Bread Roll Recipe

https://youtu.be/QtjS--FANMw


* Home-made Biscuits

https://youtu.be/e6X9JhLSj3k


* Peanut Sweet (Chikki) Recipe

https://youtu.be/nMGbBLpOPpA


* Nando's Style Peri Peri Chicken Recipe

https://youtu.be/nzjcs2kYSfs


* Mawa (Khoya) Recipe

https://youtu.be/wjkngB3RQwo

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Peri Peri Chicken


INGREDIENTS:

Glaze:

* 3 tablespoons butter

* 3 tablespoons chopped fresh cilantro

* 2 garlic cloves, minced

* 2 tablespoons piri-piri sauce or other hot pepper sauce

* 2 tablespoons fresh lemon juice

Chicken:


* 1/4 cup chopped fresh cilantro

* 1 2-inch piece fresh ginger, peeled, thinly sliced

* 1 large shallot, peeled, quartered

* 3 garlic cloves, peeled

* 1/2 cup piri-piri sauce or other hot pepper sauce

* 1/4 cup extra-virgin olive oil plus additional for brushing

* 1/4 cup fresh lemon juice

* 1 teaspoon coarse kosher salt

* 1 teaspoon freshly ground black pepper

* 1 3 1/2- to 4-pound chicken, backbone removed, opened flat

* 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)


Steps Of Cooking:

For glaze:


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
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
before using.


For chicken:

1- Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process

marinade to blend.

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
marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over.
Cover; chill at least 4 hours or overnight, turning chicken occasionally.

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
light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum
pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.

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
thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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چکن ود اسکن۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ (4ٹکڑے) ایک کلو
سویا سوس۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 2کھانے کے چمچے
کالی مرچ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 3/4 چائے کا چمچہ
لہسن کا پیسٹ۔۔۔۔۔۔۔۔۔۔۔۔۔ 2چائے کے چمچے
وویسٹرشائر سوس۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 2کھانے کے چمچے
تیل۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 4/1کپ
لیموں کا رس۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 4/1کپ
نمک۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ ایک چائے کا چمچہ
پیپریکا۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 2/1-1کھانے کا چمچہ
پیری پیری سوس۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 3کھانے کے چمچے
میٹ ٹینڈ رائزر۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ 1چائے کا چمچہ


Peri Peri Grilled Chicken banane ka tarika

پہلے ایک کلو چکن کے 4ٹکڑوں میں سوراخ کریں۔
اب چکن کو 2کھانے کے چمچے لہسن کا پیسٹ،2کھانے کے چمچے ووویسٹر شائر ،4/1 کپ لیموں کا رس، ایک چائے کا چمچہ نمک، 2/1-1 کھانے کا چمچہ پیپریکا ، 3 کھانے کے چمچے پیر ی پیری سوس سے میری نیٹ کرلیں۔
پھر اس میںایک چائے کا چمچہ میٹ ٹینڈرائز ڈال کر 2گھنٹے کے لئے رکھ دیں۔
اسکے بعد چکن کے ٹکڑوں کو پہلے سے گرم اوون میں20 منٹ کے لئے گرل کرلیں۔
اب اسے فرائنگ پین میں نکال کرمصالحے کے ساتھ 10منٹ کے لئے پین فرائی کریں، یہاں تک کہ وہ گولڈن ہوجائیں۔
پھر انہیں سرونگ پلیٹر پر رکھیں اور پیری پیر ی سوس کے ساتھ سرو کریں۔

peri peri chicken rec

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