Results 1 to 25 of 25
  1. #1
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683

    Nando's Peri-Peri Beer Can Chicken

    A mate of mine from the U.K just got a job out here in Thailand and in his care package he brought me a couple of bottles of Nando's Peri-Peri sauce. I'd never heard of Nando's, much to the amazement of all my mates but I left the U.K 8 years ago and Nando's started 7 years ago, so there you go.

    Apparently Nando's sauce is a big sensation over there. Peri-Peri is a South African/Portuguese little number and a search on the net only has rave reviews about it. The closest one to here is in KL but there is a peri-peri restaurant in Paragon.

    So I wasn't really sure what to do with it, whether to make breast fillets or a whole chicken. There are some great recipes on the Nando's site but my mate was in my bar tonight and said that the whole chicken is the way to go. I've also always wanted to make a beer can chicken so why not combine the 2 and make a Peri-Peri Beer Can Chicken.

    Here's the Nando's site. http://www.nandos.co.uk/

    I just got home with my chicken and I want to marinade it over night in the sauce.

    To my horror when I un-bagged the chicken it still had its bloody head on. This is the first time I've bought a whole chicken in Thailand and I wasn't expecting that. I tried to palm it off onto the wife but she was having none of it and went to bed.

    Even though I grew up in a butchers shop and had a slaughter house in my back garden I don't do heads, but I do now.

    Don't worry, I didn't take any pic's but I had to quickly learn how to do it. Here's the site I used if your interested. How to Butcher a Chicken: Step 3: Remove The Head It came off just like the dude said it would. Then I discovered that the feet were tucked into its arse and had to do that too. Gross

    So here is the bird in a bag marinading ready for the oven sometime tomorrow night. (or today, depends how you look at it.)



    The recipe says stick the whole bottle in but I wanted to save a bit for the sauce.
    Last edited by The Fresh Prince; 17-10-2010 at 05:45 AM.

  2. #2
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    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.

  3. #3
    Thailand Expat
    BKKBoet's Avatar
    Join Date
    Jun 2006
    Last Online
    17-05-2018 @ 09:47 PM
    Location
    Baan Nork
    Posts
    1,720
    I once saw a Nando's outlet in Penang as well. Yup, nothing like a Nando's burger - extra hot!

  4. #4
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    The chicken is marinading away nicely.

  5. #5
    Thailand Expat

    Join Date
    Aug 2007
    Last Online
    @
    Location
    Darkside, Pattaya
    Posts
    5,884
    Beer can chook is awesome, I do one every week (the fookin head and hands still on the chook is ordinary though).




  6. #6
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    Hmmmm did I buy the wrong size can?


  7. #7
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    Quote 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.


    Quote 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?

  8. #8
    Thailand Expat

    Join Date
    Aug 2007
    Last Online
    @
    Location
    Darkside, Pattaya
    Posts
    5,884
    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.



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

    Where did ya get the 500ml chang can from, I reckon it would be more stable than the 330ml ones I use, having said that when I can use use 500ml John Smiths smooth, just so happens Iam in england with a 2 4 packs already purchased to come home with me :-)
    Quote Originally Posted by Butterfly View Post
    let me explain simply 100MB != 1GB RAM

  9. #9
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    Quote Originally Posted by Fondles
    Where did ya get the 500ml chang can from
    Familymart on soi Thaniya.

    Quote 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.

  10. #10
    Member

    Join Date
    Jan 2007
    Last Online
    19-08-2019 @ 09:48 AM
    Posts
    201
    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....

  11. #11
    Member
    harrybarracuda's Avatar
    Join Date
    Sep 2009
    Last Online
    Today @ 04:07 PM
    Posts
    59,770
    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.

  12. #12
    Thailand Expat
    DrAndy's Avatar
    Join Date
    Nov 2005
    Last Online
    25-03-2014 @ 05:29 PM
    Location
    yes
    Posts
    32,028
    Quote Originally Posted by Fondles View Post
    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

  13. #13
    Thailand Expat
    DrAndy's Avatar
    Join Date
    Nov 2005
    Last Online
    25-03-2014 @ 05:29 PM
    Location
    yes
    Posts
    32,028
    Quote 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

  14. #14
    Special member
    jizzybloke's Avatar
    Join Date
    Dec 2006
    Last Online
    @
    Posts
    7,874
    Nando's = posh KFC.

  15. #15
    Thailand Expat

    Join Date
    Aug 2007
    Last Online
    @
    Location
    Darkside, Pattaya
    Posts
    5,884
    Quote Originally Posted by DrAndy View Post
    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.

  16. #16
    Thailand Expat
    DrAndy's Avatar
    Join Date
    Nov 2005
    Last Online
    25-03-2014 @ 05:29 PM
    Location
    yes
    Posts
    32,028
    if you like eating shit, so be it!!

  17. #17
    Newbie
    Join Date
    Sep 2009
    Last Online
    12-06-2012 @ 09:09 AM
    Location
    Pattaya
    Posts
    31

    And the verdict?

    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!

  18. #18
    Nostradamus
    Guest
    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.

  19. #19
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    Quote 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.



    Quote Originally Posted by Nostradamus
    They do make a Extra Hot Sauce which has got serious legs on.
    Quote 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.

  20. #20
    Knows fok all
    daveboy's Avatar
    Join Date
    May 2006
    Last Online
    @
    Location
    Kent
    Posts
    5,222
    This thread rings a bell didn't surasak do it a while back?

  21. #21
    Thailand Expat

    Join Date
    Aug 2007
    Last Online
    @
    Location
    Darkside, Pattaya
    Posts
    5,884
    Quote Originally Posted by The Fresh Prince View Post

    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 !!!

  22. #22
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    I should have remembered to warn you about that. My fault.

  23. #23
    Band
    oldgit's Avatar
    Join Date
    Dec 2005
    Last Online
    06-11-2015 @ 07:31 PM
    Location
    Worthing/Doi Saket
    Posts
    1,170
    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 ...

  24. #24
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    Quote Originally Posted by oldgit
    1 cup melted butter
    About 200bt's worth of butter in thailand.

    But I love this bit!

    Quote Originally Posted by oldgit
    When the chicken's arse blows the oven door open
    I've always hated that buzzer on the oven!

  25. #25
    Newbie
    Join Date
    Dec 2010
    Last Online
    14-09-2011 @ 11:35 PM
    Posts
    21
    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

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •