Thread: Nando's Peri-Peri Beer Can Chicken

I stuck the label from the chicken to the bottle of sauce so that I don't forget how much it weighs as I've had a couple of beers.

I once saw a Nando's outlet in Penang as well. Yup, nothing like a Nando's burger - extra hot!

The chicken is marinading away nicely.

Beer can chook is awesome, I do one every week (the fookin head and hands still on the chook is ordinary though).

Hmmmm did I buy the wrong size can?

Originally Posted by Fondles

Beer can chook is awesome,

That looks bloody good fondles, couple of questions. How long and what temp to cook the chicken and what have you got goin on in the roasting dish?

I was gonna cook up some spicy rice and veg and then make a sundried tomato cream sauce using the rest of the left over peri peri but what you've got happening looks bloody lovely.

Originally Posted by Fondles

(the fookin head and hands still on the chook is ordinary though).

nah, next time I'll ask the butcher to sort it out. It looks like from your second pic that you didn't get all the neck out. Did you cut it or cut then twist it off?

Originally Posted by Fondles

Where did ya get the 500ml chang can from

Familymart on soi Thaniya.

Originally Posted by Fondles

If I was to do a spicy one (peri peri) I too would go the rice and steamed veg deal that your thinking of.

Yep I'll stick to the plan.

Being from the US I never heard of Nandos or had peri-peri chicken before until a friend (from the UK but grew up in Africa) and I were in KL and stopped there for lunch on his recommendation. I loved the chicken, and bought a bottle to bring home. Great stuff! Usually I just marinade a breast and bake it in the oven....

Nando's is a fast food chain ennit?

Piri Piri is a chilli pepper, and you can find the sauce recipe all over t'internet in varying degress of blow-your-head-off-ness.

I think the phrase "season to taste" is appropriate here, because the Nando's version isn't that spicy.

Piri-Piri, in Portugal, refers to the tiny, firey hot chillies which are put into vinegar and left to infuse, creating a hot sauce. The sauce is also used in South Africa, Brazil, Cuba and India.

Originally Posted by Fondles

I cook [at] 150degC for about 2 hours, in the roastin pan is some spuds and onions, covered in gravy it makes for a cheap lush meal.



:-)

may taste good but the presentation is not

come on, make it look tasty too, not like a transport cafe meal

Originally Posted by harrybarracuda

Piri Piri is a chilli pepper, and you can find the sauce recipe all over t'internet in varying degress of blow-your-head-off-ness.

yes, you can

there are lots of chilli sauces out there, and Nandos is just a tame version, but quite tasty

I like the Caribbean ones, but Chinese and Indo can also be good

Nando's = posh KFC.

Originally Posted by DrAndy

may taste good but the presentation is not

come on, make it look tasty too, not like a transport cafe meal

Meh, it all looks the same when it exits my ass.

if you like eating shit, so be it!!

So wots the final result like Prince?. I come from SA and have eaten Nandos many times. They do make a Extra Hot Sauce which has got serious legs on. Personally would have thought that putting the sauce on the chicken would stop the skin from crisping done beer can style. I tried the beer can method 2 days ago but used cajun seasoning, lime juice and salt (salt to crispen the skin) bugger too much salt, but the chicken was bloody fantastic!

Nandos have several versions of their peri-peri sauce, the extra hot one I am using at the moment ain't tame! I got it in Australia.

I have some fillets marinading in peri-peri and lime, will let you know how they turn out.

Originally Posted by Nostradamus

So wots the final result like Prince?.

Sorry, I forgot all about this thread.

The beer can chicken was really nice. I made a sauce with the remaining peri peri sauce, basil, sun dried tomatoes and a bit of cream. The chicken was succulent and juicy and it had a nice kick to it. And the skin was nice and crispy.

The only problem was that the beer can was too big for the chicken. I should have used a 330ml can coz the tall boy got stuck in its ass, it took two people to remove it and I burnt my hand.

Originally Posted by Nostradamus

They do make a Extra Hot Sauce which has got serious legs on.

Originally Posted by Nostradamus

the extra hot one I am using at the moment ain't tame!

I had a bottle of the extra hot last week. I mixed it with some cream and marinated some chicken breasts that I cut into fillets over night.

Then baked the fillets in the oven and basted them with the marinade a couple of times whilst cooking.

Then mixed a bit of pesto with the left over cream and peri peri mix that I didn't use for the marinade and heated that up for the sauce.

That was bloody lovely, and a lot less hassle than having to carve a chicken after cooking. The flavor went a lot deeper into the chicken as well.

I've only got a few bottles of the mild flavor left so will mix in some chilli's to perk it up a bit for the next dish.

This thread rings a bell didn't surasak do it a while back?

Originally Posted by The Fresh Prince

The only problem was that the beer can was too big for the chicken. I should have used a 330ml can coz the tall boy got stuck in its ass, it took two people to remove it and I burnt my hand.

Bwahahahahahahahahahahahaha, the one a did up 2 weeks I used a big can as well and yes it took two of us to remove it and I got burnt as well !!!

I should have remembered to warn you about that. My fault.

My brother sent me an easier way to cook a chicken.

Easy Chicken Recipe


Here is a chicken recipe that also includes the use of popcorn
as a stuffing -- imagine that. When I found this recipe, I thought it
was perfect for people like me, who are not sure how to tell when
poultry is thoroughly cooked, but not dried out. Give this a try.

1 chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
Salt/pepper to taste

Preheat oven to 200 degrees.
Brush chicken well with melted butter salt and pepper.
Fill cavity with stuffing mixed with popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the chicken's arse blows the
oven door open and the chicken flies across the room and lands on the
table, it's done and ready to eat.

And you thought I couldn't cook ...

Originally Posted by oldgit

1 cup melted butter

About 200bt's worth of butter in thailand.

But I love this bit!

Originally Posted by oldgit

When the chicken's arse blows the oven door open

I've always hated that buzzer on the oven!

Believe it or not, the beer is just there to provide steam/moisture. Not much, if any, of the beer flavour actually sticks to the meat Don't believe? Next time, chug the entire beer to yourself (mmmmmmm) and fill the can with water, then repeat recipe as normal.

I have to agree tho, the beer can chicken method is pretty much tops when it comes to roasting some nice chickens. It turns out amazing on a weber grill as well......


Gonna have to try that popcorn chicken tho as it sounds interesting