This Peri-Peri Chicken Has More Flavor Than Any Dish I've Ever Made

why you toast your tomato paste because of acidity, when you add vinegar and citric acid afterwards?

This can make you VERY SICK. You suggest you can use the leftover marinade without cooking it. That marinade from the raw chicken.
That's crazy. Take it down

Yes the origin is from Mozambique

I miss the old days… simpler times and presentation was better; also natural light FtW!!!

Awesome video dude! I sous vide my birds today but next time I am trying your way.

Tonight’s the fifth time we’ve cooked this for four adults. Pro tip: Get THIGHS w skin on & debone yourself. Not only will these cook WAY faster (no oven needed), but far easier to the same effect. AND, dark meat, babydoll!! 😮‍💨🤘✌️🤟

Do you not think Sgt Gilbert is way over due for promotion to Warrant Officer Class 2 ( Aussie ranks ), or at least put him on the sub course to qualify!!!!

The video, with over two million views, is undoubtedly impressive. However, I am struck by how little the general public seems to know about proper cooking techniques and ways to avoid food contamination and related health risks, such as those that contribute to cancer. For instance, consuming charred or burnt skin poses a significant cancer risk, even though some people might appreciate its crispy texture and flavor.

Now, if I wanted to impress someone with my cooking, I might go to the trouble of preparing something with that kind of complexity. But considering the effort required — from the various kitchen tools needed to the ongoing cleanup — it makes one wonder if it wouldn’t be easier just to spend a few dollars at a favorite restaurant instead.

In our fast-paced lives, what we really need is a delicious recipe that doesn’t demand so much time or involve such a laborious process. For example, when seasoning a chicken, removing the marinade from the skin can result in cross-contamination, increasing the risk of bacterial growth, such as salmonella. Proper cooking guidelines are crucial in any culinary setting, whether at home or in the food industry. That said, I appreciate the chef’s decision in the video to cook the thicker part of the sauce thoroughly, as this step effectively reduces the risk of contamination. Thanks and cheers 🥂

Loved the Nando's pitch, gots to loves Nando's mmmm, but now I have to try this.

Looks amazing. Gotta get a mortar and pestle. Thank you for sharing