Portuguese Guy makes an Authentic PIRI PIRI !
Portuguese Guy makes an Authentic PIRI PIRI !
Guys it doesn’t get easier then this, and this recipe just keeps giving the longer you leave it the better and hotter the oil gets !
All you need is
-Olive Oil
– Whiskey 40 ml
– Dried birds eye chillis 15g
– 3 -4 Bay Leafs
– Garlic Cloves
When I cooked I used a whole spatchcock Poussin ( very similar in taste to a chicken but just so much…
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This Piri Piri oil is down to the amount of time you leave it to absorb those flavours, when will you be making yours ?
I'm drooling just watching, going to give this a go!
I just subscribed because of his daughters request,,👍.
Looks tasty. Would you say the peri peri is more of a cooking marinade rather than a sauce ?
Salt man! No salt in the oil mixture? And vinegar? You guys calling stuff authentic and by-passing basic ingredients….
3:05 I can never get enough pussin.
Proper alternative to the whiskey plz… cant have alcohol for religious reasons
Ahhh botulism….The ol' raw garlic in oil special.
Do you keep the sauce in the fridge or room temperature? Great content mate, parabéns.
Really good
How big is the jar and how many oil do you use. Thank you
Good video! I blended all the ingredients and then basted the bird, squeezed lemon just before serving.
So I want to replicate this but everywhere online you can find resources that warn you for the dangers with garlic in oil causing botulism… is the garlic a must and how come this is known as such a dangerous combination, yet every Piri Piri oil recipe I can find uses this ?
i love piri piri and is so yummy.i am drooling to eat the delicious food that you made.
3:29
Are you not contaminating your sauce with raw chicken every time you put the brush back in?
Thanks. I was wondering why I see Portuguese chickens butterflied down the breast bone. Everyone else removes the back bone. It looks better flattened by cutting down the breast
wow so yami
❤
wow so yami
Hi there. What's an alternative for whiskey in your recipe? Please let me know.
Many thanks
i have so many questions
why olive oil not a more high temperature resistant oil like avocado
why you don't crush the Peppers?
where is the lemon?
why you only chew 3 times than swallow?
this confused me the most tbh
why the plastic thing to turn over the chicken on the grill?
its like silicone on top or something
i don't want to be rude it just got my attention
I’ve just made the oil, would you not add lemon juice? Also I used fresh Birds Eye’s instead of dry, I assume that’s ok?
Liked and subbed, could I blend those ingredients together and then leave it in the Jar for a month? or am I better off just following it the way you do it?
Hi Ramos,
Great video. I tried to make it and i am now 1 week in the process. The only difference is mine is very thick. Almost butter. Do you have any idea how comes? Maybe to much olive oil? How much did you use?
Best,
Tim
You did not even use peri peri chillies only found in certain regions of Africa so not authentic peri peri. Remembering the Portuguese owned part of Africa
That looks great.. and your little girl is beautiful.
Where from Portugal are you from?
Delicious
Stunning
This looks lush 😍 and vegan I believe?
😍😍😍
Looks amazing mate! I’ll be giving this a try for sure! Keep smashing it man 👊🏻
Wow looks banging 😊
Absolutely loved your first Peri chicken video. I have tried twice now following your instructions but after 5 minutes the bird is completely burned! What exactly am i doing wrong? Is the charcoal I am using too hot, if so, when do I know when to start the cook?
Thank you for another great video!!