My Family is OBSESSED with This Southern African Recipe

[@AboveTheHumans]

Chef Billy Parisi has exceptional taste and executes everything in an honorable way.

[@sphelele4918]

He just made Nando’s! a favourite specialty for us in South Africa 🇿🇦 too. Add a bit of cream to the cooked sauce. Dunk the breasts into the sauce and put them on a Portuguese/prego roll 👌🏼

[@tyroneholmes6354]

This man knows...❤

[@richardblack6818]

The experience of ordering one of these at your local Nando's is unsurpassed, While waiting for your order, you get to watch the chef cook, due to the mostly open kitchen. The smell is so amazing, your anticipation growing as the scent begins to work it's way through the building. You watch them baste it as the flames sear and char the chicken. I'm definitely going to get one tonight, but I'm also excited to try this recipe!

[@flpo3316]

I trust this chef’s recipes. I tried the Peruvian chicken recipe and I was blown away because of how authentic and delicious it was. I will give this one a try! Thank you chef!!!!!!❤❤❤

[@ChefBillyParisi]

I appreciate the support. Thank you so kindly!!

[@_Feed_Me]

I have that Peruvian chicken marinating right now, for tomorrow!

[@_Feed_Me]

@@nicolebell-m1y there’s always that one person. Keep it moving

[@flpo3316]

@@ChefBillyParisi❤ I’m a fan! Keep up your excellent work please! Xoxo

[@billmelaterplease]

Yeah that Peruvian chicken was boss!!

[@ryanrawlins]

When I was in Portugal in the early 90’s I ate a ton of piri piri chicken.

[@76Lifesone]

I live in Miami, I’m Puerto Rican from Chicago. I have Peruvian tio’s and tia’s…. your Peruvian chicken, bravo 🤌🏽sir bravo🤌🏽. I am definitely going to try this recipe.🙏🏽

[@coreysmith6922]

Another trick to make juicing citrus easier is the cut off just enough of the ends to expose the fruit. This allows the juicer to mash the fruit better and not the tough peel.

[@shaunjayes8842]

Let me congratulate you on the authenticity of this dish, that is a hot favourite here in South Africa. (excuse the pun) Although the recipe has been available in SA for many decades, Peri Peri Chicken became really popular here around 1975 when many Mozambicans immigrated to SA to escape the civil war there. They of course, brought with them, recipes with a wonderful fusion of African/Portuguese cuisines. The popularity of Nando's worldwide is testament to just how delicious they are. You might want to try peri peri prawns on your channel one day (I think you call it shrimp?) and I definitely suggest doing Prego (spicy steak) served on Pao (Portuguese bread rolls). Anyway thanks for a great channel, pls keep them coming.

[@Skelm007]

juice of 3 lemons, black pepper, garlic, crushed red chillis, 2 bay leaves, salt, lemon zest,paprika, olive oil, marinade chicken in this mix over night, grill to perfection on open coals, cook leftover marinade ib a tablespoon of butter and pour over the chicken when its done,,,,,,, youll thank me later...... 🇿🇦✌🏽✌🏽 but this bras chicken also hits the right spot, tried it, its good

[@erichkukkuk3817]

As a south african this looks spot on. Tangy, spicy, and packed with flavour. Perfection.

[@arnoldsee8474]

Eish bru looks like Nandos

[@erichkukkuk3817]

@@arnoldsee8474 that's how I know its accurate 😂

[@ronalddevine9587]

Being a New Haven area resident, I appreciated and understood your description of CHAR. Char is what makes New Haven pizza stand above the rest.

[@toryinsider6795]

Watching you from Ukraine. I must say you are one of the best chefs to my mind. Thank you!

[@francis8621]

As a mozambican I would like to congratulate you on your research. You got everything perfect. This is the first time I see a youtuber getting this recipe right.

[@ChefBillyParisi]

I very much appreciate this comment. I did a lot of research for this dish to try and get it right.

[@caligula3607]

Fellow Mozambican here! Great video

[@betty4gators]

This only my second video of your channel. I wanted to let you know how great your recipes are but more than that I appreciate all the tips for we who do not have a ton of cooking devices. Love the fact that you are thinking ahead for everyone. Lastly the char on this chicken looks sooooo good!!

[@narutofanz85]

Lol I loved the burnt comparison. Awesome personality n humor, thanks chef!

[@MADGUNSMONSTER]

Spatchcocking is my preferred method. Cooks better and allows for more surface for seasoning.

[@youcefdz1949]

you are super simple in explaining and cooking,,,, bravo bello

[@ChefBillyParisi]

Many thanks!

[@MisplacedAmerican]

I live in Ol' Blighty and there is a very popular restaurant chain here called Nandos that people go to specifically for their Piri Piri Chicken (the grocery stores even sell their sauce). Since trying my own hand at making the sauce (Birdseye chillies are MUCH easier to find here than Jalapeños), I would really like to try the old original version - thank you very much for sharing!

[@ZAMINA1985]

Just FYI, Nando's, at least in the UK, is really poor chicken. It is pre-cooked (I think boiled, )then finished on the grill when you order, with the sauce applied.

[@sauravbasu8805]

What is your recipe for the sauce, with rough quantities ?

[@MisplacedAmerican]

@@sauravbasu8805 Basic recipe: I use this as my base and play around pretty much every time... Ingredients: 4 cloves garlic 160 ml olive oil 60 ml red wine vinegar 1 lemon or lime, juiced (also good with other citrus fruits) 2 - 6 fresh chillies (to taste) 1 tsp sea salt 1 sprig thyme (just leaves if the stems are woody) I anger or roast the chillies before I make this, and suggest adding a variety of chillies for the best result Blend / Puree and season to taste

[@laydownmusic3275]

About this piri piri chicken recipe , this is a Nandos similar recipe , but nothing compare to the Portuguese barbecues , here in Portugal nobody makes that , the secret is in the way of grilling, and the chicken is only seasoning with salt 😊. The marinade is going next . By the way very nice recipes in the channel.

[@Sene_-wf2py]

Nandos version is better

[@cdknowledge]

​@@Sene_-wf2pylol not even remotely close. Portuguese peri peri bbq chicken is levels above anything I've ever had at nando's.

[@jasw12345]

i love Billy's posts! I'm an amateur 'in my kitchen chef ' on the weekends, and I love recreating Billys recipes. Always inspiring, and rewarding. Thanks for all Billy!

[@horacecomegna335]

Listing the specific ingredients in your description would be very helpful, thank you.😄 This recipe indeed looks delicious !

[@iamblurredlines]

And I’m obsessed with your cooking sir ❤

[@ChefBillyParisi]

Many thanks!

[@nadinenyangii5151]

Amazing recipe Chef we love you here in the Democratic Republic of Congo 🇨🇩🇨🇩🇨🇩

[@donaldmwenesi4964]

That sauce is a must try, today.

[@GaryParvis1776]

I love the coconut rice as a pairing side. #Brilliant 😂❤

[@Kznetsov]

Beautiful! The marinade / sauce is right on! I hope, though, that chefs will come around and stop saying " caramelize" when it refers to meat - many do that! One can't make caramel out of protein and fat - It's left for the sugar-containing foods like fruits and veggies. As for the proteins, the browning is called "pyrolysis". But a wonderful and flavorful recipe and technique. Much appreciated!

[@ChefBillyParisi]

Did I say that? I didn’t say Maillard? Caramelizing is for onions!

[@donnabarkell6401]

This really make me want to try this recipe it looks simple and easy and flavorful. I have never made anything like this so it'll be fun trying

[@eddiewilson8119]

Thank you for sharing this recipe with us and it looks delicious 😋 ❤🎉!

[@mrkattm]

I cook my peri peri chicken on a pellet smoker at 450 until 155 degree in the thigh joint, comes out good.

[@ChefBillyParisi]

Nice!

[@vincentx2850]

I think you may have underestimated the spiciness of the birds eye chilli, which has a 50,000 - 100,000 SHU. It is in my experience a lot more potent than a serano or a red finger, and is probably one of the hottest non-habanero or lantern-type chilli commonly available on the market in the US.

[@freddienaga398]

Looks delicious 😋. Well researched and done justice to the recipe 🎉

[@ChefBillyParisi]

Thank you kindly.

[@edwinpillay1409]

I'm born/bred in South Africa, Durban and never even heard of it till (we were separated by culture too)I came to America. I went home in 2017 for my first time back with family to a Nando's and had it for the first time, I've made it since but with a spicier kick, my West Indian friends love it too in Brooklyn,NY.

[@FernaManu]

Piri-piri chicken is a young chicken (succulent and tender) simply grilled with salt. Piri-piri infused oil is brushed over the bird immediately after out of the charcoal grill. THIS IS the real piri-piri chicken from Mozambique and Portugal.

[@willie549]

It's not. The Portuguese cut the chicken down the breast

[@FernaManu]

@@willie549, come on, is the cutting of the chicken the reason of your post?

[@willie549]

@@FernaManu It's wrong. Get over it. There is a reason for it.

[@FernaManu]

@@willie549, willie boy! Chill out…wether you cut from the front or the back (spatchcock) the taste will ne the same. So, stop whinning.

[@willie549]

@@FernaManu It's doesn't cook the same on the grill. There is a reason why Portuguese Grilled chicken is the best.

[@chuck-jy7mz]

thank you, sir this looks so delicious

[@helengalassi6065]

I live in South Africa, and your recipe looks really authentic, and easy to follow. Looking forward to trying your version.

[@Ivonedelatorre]

I know now what’s for dinner tonight

[@kimsmith1488]

Love those flavors. Noticed you didn’t rinse the rice. What’s your opinion on rinsing?

[@ChefBillyParisi]

Yeah, I have mixed emotions on that. I’m personally not sure if I can tell a huge difference, I know, however, toasting the rice ahead of time like I did doesn’t matter if you rinse it or not.

[@Fupachu]

His recipes have made me the king of potluck in the office.

[@caligula3607]

Fellow Mozambican here! Great video

[@ChefBillyParisi]

Thanks for watching!

[@espido]

Watching this at 3:00 Am just great...

[@joePARKS]

Thank you Chef... I've been wanting to try this

[@AboveTheHumans]

Ay que rico! Always ❤

[@mziwendukuntsele671]

Mmmm......Nandos.

[@pietbliksem]

From a South African, I like the way you make peri-peri chicken, and the coconut rice is a perfect addition. The only things I'd add here are the classic accompaniment, plenty of glasses of crisp, dry rose wine. The classic is Portuguese Mateus Rose, which is light pink and tingling with a light crispy bubble from malo-lactic fermentation in the bottle, which has the classic Portuguese flat bellied rounded shape. South Africa makes a few very acceptable Rose wines, also with the classic bottle, but a crisp dry Californian or French Rose is also perfectly suitable here. We also grill Peri-peri Prawns marinated in the same sauce, that is also perfectly delicious with the same trimmings. A big bowl of garlicky lettuce, tomato, chopped parsley and olive salad and Portuguese floury rolls are generally served with this.

[@JeredtheShy]

The original style seems like a good fit for the modern crock pot.

[@JBSmoke1]

That looks fantastic!

[@terencejoubert1320]

Thanks for this great video. In your gas grill, was the chicken placed directly on the fire or was the fire on one side and the chicken on the other?

[@ChefBillyParisi]

Directly on it

[@craigmiller752]

Can't wait to make this!

[@Kumurajiva]

Sounds. Rey excting❤

[@deadred80]

In my experience you want to remove the seeds . yes it will be spicier with them in there but it waill also be bitter as well .

[@Joseoliveira-he8wr]

We love to 😎🇵🇹®️ Piri Piri

[@001beatfreak]

A Portuguese sauce, which is actually Mozambican. Popularised in South Africa because, we have a large number of Portuguese migrants, but it isn't of South Africa. your version is very legit, though.

[@ChefBillyParisi]

Appreciate you taking the time to watch it. Many thanks!

[@cdknowledge]

Then is the recipe Portuguese, or from Mozambique?

[@001beatfreak]

@@cdknowledge Same culture, different countries. Mozambiquans speak Portuguese, and have adopted a largely Portuguese culture

[@arseniolampiao813]

We have not adopted Portuguese culture-please do your research. We Mozambicans are Africans who were colonized by the Portuguese, but our cuisine is a rich blend of influences. It draws from over 50 different ethnic groups and languages native to Mozambique, as well as Arabic influences dating back to the 13th century. In fact, the name “Mozambique” comes from a Sultan named Musa Bin Bique. Arabs occupied parts of Mozambique until around the 13th century, while the Portuguese only arrived later, in 1498, to discover an already vibrant culture with exceptional cuisine rooted in local ingredients. The word peri-peri is of African origin, not Portuguese, and it is distinctly Mozambican. Additionally, it’s important to recognize that Africans migrated across the continent long before Europeans arrived, so it’s not uncommon to find similar words and linguistic connections in other regions. In short, we are not of Portuguese culture, and many of our outstanding dishes are of African origin. These dishes blend the many influences that Mozambique-an important trading post for millennia-has embraced.

[@treyuchia2402]

Nandos keeping an eye on this recipe

[@mtca14]

This recipe is from Portugal and taken to its colonies. piri-piri in Portuguese 🇵🇹

[@Alunticstalkedme4072]

It's from Mozambique, saying it is from Portugal, is like saying Biltong is from The Netherlands.

[@mtca14]

@@Alunticstalkedme4072 Chili peppers originate from South America, the Portuguese took piri-piri pepper (capsicum frutescens) and other spices from India to Africa, from South America to Africa, and vice versa. Do you understand the scene? Portugal influenced half the world, it's just not public knowledge.

[@Alunticstalkedme4072]

@mtca14 That doesn't mean they invented the dish. They were an oppressive coloniser. They weren't the only nation to bring fruits and vegetables to the world.

[@felixgarciacordova3636]

Fantastic Señor, gracias desde Ecuador...I'ma do it tomorrow❤

[@terrynaude284]

Well it would be worth getting the family on a plane and visiting O piri piri in Edenvale, South Africa. Absolutely amazing spiced chicken 🐓. Blessings from South Africa.

[@jessicakruger7]

Can't wait till we get one in Pretoria East

[@terrynaude284]

@@jessicakruger7 at least you don’t need a plane, in the meantime. Blessings.

[@stevedavidson8802]

I’m wondering what you based a chicken with my know there’s leftover sauce is that what you use and then you reduce it after that

[@PradeepRaajkumar1981]

Please do try out SOUTH INDIAN - #pollachiCrab #masala Crab(Njandu) : 4 nos (big one) Bangalore tomatoes(ripe) 1 - Gingelly oil 2 - Thick coconut milk For grinding:- 4 table Curry Powder Aniseeds(Perinjeerakam)(powdered) Cumin seeds(Jeerakam)(powdered) Turmeric powder Popppy seeds(Khashakhasha)(powdereed) Curry leaves(powdered) Ginger paste Garlic paste Coconut paste Coriander powder Kashmiri chilly powder(preferably Everest) Onion paste Pepper(powdered) Salt Note use the ingredients according to the crab quantity Instructions Grind together all ingredients in a mixer grinder(except tomatoes). Heat the gingelly oil in a pan or a kadai. Fry the curry leaves and the masala paste. Add tomatoes and fry, till it gets cooked. Add the cleaned crab and mix well with the masala. Add hot water and fry well. Add thick coconut milk and cook again. Cook, till it becomes dry. :- Can be had dry or semi-dry. :- Serve with rice or bread.

[@arseniolampiao813]

Mozambican here! I grew up eating that, and your video just took me back to my days as a student in Boston, trying to recreate that peri peri flavor to cook chicken that tasted like home. Just a tip: we add lemon and garlic to the marinade for an extra kick!

[@Snaaaakey]

Absolutely leave in the chilli seeds and also use a pestle and mortar instead of the food processor. It's more effort but it makes a difference.

[@axo4383]

@ChefBillyParisi 0:55 can i freeze chicken backs for later use? Like i make few dozen whole chickens in few months then put the backs on freezer and make stock from it?

[@ChefBillyParisi]

Of course. I think I mentioned that in the video :-)

[@Sgarnoncunce]

frothing as we speak, cooking this now on the open fire. Marinade tasted awesome, I added some blitzed up whole allspice, cumin, cinnamon and clove

[@arseniolampiao813]

There are so many comments here saying this is a Portuguese recipe. It’s not; it’s Mozambican-the very word piri piri is not of Portuguese origin. However, the fact that it is Mozambican doesn’t stop you from cooking it. Everyone can cook it; culture and cuisine are about sharing, and this video did a good job of that. Billy next time, please try Zambezian Chicken with coconut sauce-it’s delicious. Thank you for featuring a piece of our culture. It makes me smile, and we need that a lot these days.

[@ChefBillyParisi]

You got it. Thank you for the commentary :-)

[@medjayalbaobab2003]

Thanx for putting the emphasis on the fact that Peri peri chicken grilling method originated from Africa because sadly Portuguese people are falsely claiming it as their own. Perhaps It seems like a trivial issue for some people after all it's just a chicken recipe right?🤷🏾‍♂️ However since everyone is using African cultural achievements without giving us props after a while some ignorant people with short attention span start believing the lie that Africans are primitive therefore thanx again for precising it in your video title...🙏🏾👍🏿💯

[@allkamel6038]

Best food originated in Africa bro.

[@Mrrbbear]

12-13 minutes for rice? Maybe that's some magic rice. Rice everywhere else takes 20 minutes. But I am gonna try this

[@FKnivesCustomBladesAndHandles]

Lemon pepper chicken, if you will 🤔😂

[@ChefBillyParisi]

Yup!!

[@adriaandavel9540]

Perfect side is French fries with some more of that peri peri sauce...

[@abdulmismail]

10:45 The reason why the rice is a little bit sticky (now, I'm not from Mozambique so I don't know if authentic coconut rice should be sticky), after toasting, wash the rice to get rid of any starch. Also, after it comes to boil, place a cloth over the pan and then the cloth over the lid. That then steams the rice. As for the chicken, it looks amazing. I only made Peri Peri marinade for the first time today - but I used 3 stalks of coriander/cilantro. It lost its bright orange glow but the taste was incredible. I'm going to add some remaining sauce to some mayo when the cook the chicken tomorrow.

[@jonathanwiggill8242]

Shout out from Cape Town, South Africa! Love this Chicken! Authentic with Bird's Eye Chilies (Piri Piri) Handle with care - it's hot & spicy!! ;)

[@SpookyTooth303]

I always learn something from your videos. Case in point. One gloved hand, one not, for flipping and seasoning the chicken.

[@RezOz9916]

Billy, this looks amazing, thank you for sharing. Are you keeping the chicken off direct heat? Can't wait to make it

[@AboveTheHumans]

4:11 😂 same here

[@Faz99Master]

I do kind of a vindaloo hybrid. I use Kashmiri and Birds Eye in the blend. Balances out the heat and gives an incredible colour!

[@astro9219]

When I want Peri Peri chicken I just go to Nandos

[@SuperNachtAktiv]

any written recipe chef? :)

[@ChefBillyParisi]

Everyone of my recipes can be found at billyparisi.com

[@SuperNachtAktiv]

@@ChefBillyParisi thanks chef ❤️

[@MkenyaMaSoo3540]

I believe piri piri originally is from Mozambique 🇲🇿

[@DennisNowland]

Easy just to get a bottle of Nando's marinade and better tooo

[@bassamjjamal]

Try to roast these peri peri with tomatos on charcoal and add on the charcoal an Arabic gum to get a Smoked flavored peri peri sauce , it will be tastier.

[@MouthwateringBudgetMeals]

This recipe is also common in Zimbabwe

[@JT-vg1qn]

Looks fantastic plus I got conversation starters!

[@OldManGardening]

What can I use instead of spicy peppers? Sweet ones? My wife doesn't like spicy, so I have to makes a 2nd batch. Damn, eh? lol

[@God_emperor_Doom]

I would use spicy chillies as i love foods spicy

[@manuelcamoes1709]

Olá Chef Billy, eu sou de Moçambique e a marinada está perfeita. Mas é conveniente fazer uns cortes na galinha para a carne ficar ensopada também e assim quando for grelhar, ficar mais saborosa. Abraço

[@Panana_M]

Thanks for the recipe. No more Nandos for me

[@RikkilousPT]

It’s actually Portuguese 🇵🇹 made by Portuguese immigrants.

[@jiggsborah7041]

Yebo Gogo now THAT'S what you call a chow.

[@Samaritano-fm2si]

It has similarity in Thai Grilled Chicken or Vietnam street food

[@najzain]

Can you pl share the recipe of the coconut rice?

[@falcon81701]

We have birds-eye chill in Sydney at most supermarkets but boy are they hot 🥵

[@kusoneko-xx]

Nasi uduk + ayam taliwang ?

[@jayhoav2120]

lol did BIlly purposely burn a whole chicken to prove a point??? thats dedication

[@ChefBillyParisi]

No lol, stock footage 😂

[@journeyman6752]

In Guatemala we call this Bing Bong chicken.

[@sthembelemasuku4300]

After all has been said and done, iNando's le bafe2...

[@JacquesGildenhuys]

There is now way a chicken that size fully cooks on a bbq in 30mins only

[@thestrongonespodcast3448]

Bro if you were trying to make Nando, the heavy cream is missing.

[@sultanfarooq2831]

Great men great cooking always

[@gilberthomecooktv2451]

We missed to see How the chicken cooked. You didn’t show us . Anyways thanks for sharing

[@aftabmohammedify]

Bloody hell. That's looks delicious!

[@acaciomadeira5147]

To big of a chicken need a really young chicken or a fryer roaster is to big. Dont use lemon it doesnt tenderize nothing it start to cook the chicken from the acide just like cevicheand salting your marinade is not good draws out the natural chicken juice, use lemon zest for the chicken has more flavour of lemon and baste with lemon juice and piri piri marinade when its cooking

[@letegabriel2721]

Bravo Chef, Thanks.