bbqmasala.com » Hot http://bbqmasala.com BBQ the spicy way! Wed, 09 Sep 2009 18:30:37 +0000 http://wordpress.org/?v=2.8 en hourly 1 Flame Broiled Nando’s Chicken (Nando’s Chicken) http://bbqmasala.com/2009/07/30/flame-broiled-nandos-chicken-nandos-chicken/ http://bbqmasala.com/2009/07/30/flame-broiled-nandos-chicken-nandos-chicken/#comments Fri, 31 Jul 2009 04:34:43 +0000 bbqguru http://bbqmasala.com/?p=113 Last Friday, a few of us went out for lunch to celebrate a friends birthday. We decided on this Nando’s restaurant, which serves Portuguese grilled chicken. Delicious!

Recipe after the jump

You can order your chicken in different level of spiciness but they also have sauces on the table for you to add an extra kick! I ordered my chicken legs in extra-hot but it was quite mild so I kept pouring the EXTRA HOT Peri-Peri sauce. I went home that day and decided, that I could make a similar type of chicken for my braai the coming weekend. Ladies and Gents I present you an authentic copy of the world famous Nando’s Chicken.

For the Chicken Combine all the ingredients listed below and marinate for as long as possible (2Hrs+). I normally leave it to marinate overnight.

Chicken Marinade

  • Chicken 1 – Whole cleaned and trimmed, cut up into manageable pieces
  • Soya sauce 2 tbsps
  • Black pepper 3/4 tsp
  • Ginger/Garlic paste 2 tsps
  • Worcestershire sauce 2 tsps
  • Lemon juice 4 tbsps
  • Salt to taste
  • Meat tenderizer 1 tsp
  • Peri peri sauce 3 tbsps
  • Oil 4 tbsps

For Hot Peri Peri Sauce:

  • Red Chillies 6 bin in size
  • Red Chillirs 1/4 cup
  • Onion 1 small
  • Lemon 2 tbsps
  • White Vinegar 2 tbsps
  • Garlic 1 tsp
  • Red chilli flakes 2 tbsps
  • Oil 1/4 cup

I would recommend making the Peri Peri sauce before making the marinade for the chicken. If you cannot find the ‘peri peri‘ pepper, then you could substitute it with either the piquin pepper or habernero pepper available at your local farmers market.

African Devil

African Devil

Once the sauce and the chicken are well marinated and ready to cook, be sure to have enough of the sauce to keep the chicken ‘wet’ with the marinade and baste it ever so often, while flipping it over and over again.

Once ready, you can serve it with pita bread, or make some home made fries, or maybe some wild rice. Now that I think about it, thats what I am going to write about next ;)

Bon apetit!

]]> http://bbqmasala.com/2009/07/30/flame-broiled-nandos-chicken-nandos-chicken/feed/ 1 How to Make Terremoto El Hoyo (Chillean White Wine with pineapple ice-cream ‘The Earthquake’) http://bbqmasala.com/2009/07/15/how-to-make-terremoto-el-hoyo-chillean-white-wine-with-pineapple-ice-cream-the-earthquake/ http://bbqmasala.com/2009/07/15/how-to-make-terremoto-el-hoyo-chillean-white-wine-with-pineapple-ice-cream-the-earthquake/#comments Wed, 15 Jul 2009 20:32:03 +0000 bbqguru http://bbqmasala.com/?p=49 I saw this drink on Anthony Bourdain’s ‘No Reservations’ Episode on Chile when he went to eat at a popular Hot-Spot in Santiago Chile.  So i googled high and low and found the recipe to be a great secret, well not for long! As long as I can get the name of the wine and get a hold of some pineapple ice-cream, you have got the drink made.

The Concoction

Ingredients

  1. White Wine called Vino Pipeño  (pip-AIN-yo) wikipedia!
  2. Large Glass Pitcher
  3. Pineapple Ice-cream (I prefer Haagan Daas )
Directions
  1. Add white wine to pitcher,
  2. Add about 4-5 scoops of the Ice-Cream
  3. Take the wooden spoon and give it a quick spin, or you can use a hand blender to mix it all together.
Voila, enjoy your delicious beverage.
UPDATE:
According to user: amapola on discovery channel forums, she says
I’m not sure if you could find that kind of wine because it’s not white wine but a special one called “pipeño”. Here’s an explanation of what it is: http://es.wikipedia.org/wiki/Vino_pipe%C3%B1o
Then you add pineapple ice cream and grenadine, rum or fernet.
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