BBQ PIRI PIRI CHICKEN RECIPE


– Hello everyone welcome
to sunny Portugal. This is a bit random isn’t it? But don’t worry we have been
sent here for good reason. Today we are making a phenomenal Portuguese style Piri-Piri chicken. But before we dive into this recipe let me show you around this amazing villa. Got that inflatable flamingo
myself, I call it Fred really, really cool. The villa has so many
bathrooms and toilets. My friends and family are here. If you’re interested in
seeing the full video it’s on my vlog channel called The Barrys. There’s a link up here for that and down below in the description. We are here in the lovely Algarve. A huge, huge, huge thank you to Villa Plus and we have had the most
amazing, relaxed time in a beautiful villa here. We’ve felt so at home. It’s been the perfect combination of food, fun, family and friends, I’ve brought some with me, and we’ve just has the best time ever. If you’re interested in
booking a villa with them there’s a link in the
description down below. I highly recommend it, we
are definitely coming back. So while I’m about to make some
barbecued Piri-Piri chicken, my friends and family are just enjoying some sandwiches right there. I’ve got a little director
follow me helping me out this is one of Mark’s sons Jack. Hi mate. – Hello. – He’s going for the
topless look, that’s fine. I opted for not doin’ that one. Table, tennis table. Pool table. There’s also even a tennis court right down in the corner there but, but it’s a bit hot for that today. Right, so let’s come on inside. This is one of the,
one of the living areas and there’s like about seven bedrooms and bathrooms in here. We might see a familiar face in here. Hey. (both laugh) Alright mate?
– Yeah, good. – Yeah, nice.
– Quality wear. – Yeah, we’re just showin’ people around. Yeah, we always wear
street vests, don’t we? (laughs) So yeah, I’m not gonna show you everything so if you catch the vlog channel, that is where you’ll see the full tour and what we’ve got up to here. But upstairs is a barbecue. Right, so we’ve come outside
to the quieter area of the brick barbecue, which is
actually a nice suntrap as well so I need to get some cream back on again. I’ve put cream on like five times today, it’s so hot here. And look, the barbecue is ready. We’re gonna get this lit so
we get some nice white coals and we’re gonna cook up our chicken. But first of all, let’s get it marinated. So, we’ll go back inside to our kitchen. Alrighty then, folks. So, since being here in Portugal, there’s been different
types of Piri-Piri chicken. There’s been a dry rub one
which I absolutely love, but it was a little bit
too strong for some people. So, this one, we can tweak it a bit more and it’s a little bit
more of a wetter marinade. We’ve got a chicken here in this dish. We’ve got a very similar dish up there which we’ll see right at the end and a bowl to mix our baste together. So this has actually been
spachcocked in the supermarket that I got it from formerly already. So basically it means it’s lyin’ down flat and it’ll cook quicker and generally, in all the Portuguese
places I’ve seen so far, they like to serve it
spachcocked, flat, yes. So let’s get that to one side and bring in this bowl. First thing that’s goin’
in is some olive oil. Vinegar, nice bit of tang. In goes the lemon juice. Chilli flakes, cayenne
pepper, nice bit of heat. Some sweet paprika, good stuff this. Pinch of salt, boom. And this is a tablespoon of
chopped garlic right in there. So it’s quite a wet mix
and we’re just gonna go re, re, re. Lovin’ the colour. And that is gonna stain
our chicken beautifully. So, we’ll bring the chicken back in. In you come. Now the villa came with
this handy pasty brush which was amazing because it’s gonna make this step much easier. We are just gonna paint. We actually are gonna
paint the chicken, okay? I’m not gonna hide it any other way. We can pour it on, right, and just, like, bring it all up, or you can sort of caress it with the brush
in between all of the nooks and crannies and that
is exactly what I’m gonna do. We’re also gonna baste it
during the cooking as well. So, obviously when handling
raw meat you need to wash your hands but do make
the most of gettin’ it into every little gap that you can. It’s really gonna drive
that flavour in there, really maximise it. So, we’re stainin’ the inside of it too, that’s not the most attractive bit but it’s gotta be done folks. It’s smellin’ amazing already
and it’s just the marinade but once you get the smell of
the charcoal in there as well, I’m very excited about this. Right, I reckon I’ve stained that enough. What do you reckon, Jack? – [Jack] Yeah. – Nice one. Alright, let’s get this on the barbecue. Alright, here we go to the barbecue. Kindly helped by Jamie, he’s
makin’ this together here, he’s found some, he’s foraged for wood. (both laugh) Alright. So, we’re gonna hope
this, oh wow it’s hot, I need my flip-flops on. Let’s get a little bit
of flame going there. There you go. Let’s see if it’s gonna catch. It’s goin’. Oh it’s pickin’ up, oh yes. Alright, so we’re gonna
let this go, do it’s thing. When the coals are white, it’s time to put our chicken on, baby. While we’re gettin’ the barbecue ready the chicken is in there marinating. Minimum of an hour. Ideally overnight if you like. The coals are nice and white finally, the chicken is marinated
in the fridge chillin’ out, that is one cool chicken about to hit a hot grill, let’s do it. Be very careful. (chicken sizzling) Oh, you hear that sizzle? Cookin’ away baby. So it’s been on there a
couple of minutes now. Top off with some of that
marinade, folks, oh yeah. All the nooks and crannies. This is smellin’ amazing. Alright, let’s turn that over. Oh my gosh. Check out the colour on that. That is awesome, whoo. So I baste it again and let
it cook away the bottom side. That’s gonna take a little longer ’cause that’s where
the fattier pieces are. But I think it’s lovin’ it, really. It’s like I’m brushing in suntan lotion. Alrighty, I am over the moon with that. I don’t get to barbecue that often ’cause of the weather in England but all we’re gonna do
now is turn it over, and this is actually gettin’
direct heat at the moment ’cause the coals are right underneath it, so I’m gonna push the coals back away and pull the chicken to the front so it’s gettin’ indirect heat. The alternative to that
is shovin’ it in the oven but we’re gonna make
the most of our barbecue by flippin’ it over now. It’s very weird, I’m barbecuing and just to the right of me
here, you might just see it start to move in a minute, there it goes, it’s our own little private entrance. So we’re feeling very, very safe. Alrighty, the chicken is now turned over, it is lookin’ phenomenal, so just the residual heat from the
coals that are over there, you can see the smoke is just gonna warm that through. I’m gonna give that a good 20, 25 minutes. Just a little tip, if you are uncertain if the chicken
is cooked through, one, make sure that the juices
run clear from the chicken and also, the part between the
chicken thigh and the breast, slice through there and
if it’s white cooked meat, you’re all good. So then put it back in with your marinade, get a similar lookin’ dish or a board, cover it up straight away,
but put your chicken in it. Ta-da, chicken. So, we’ve got ourselves a nice salad to serve along side this. It’s quite popular to
have chips here with the Piri-Piri chicken but I am going for just a good old salad. But there it is, boom. Our, look it’s like someone
just lyin’ down sunbathing. Absolutely gorgeous, charred,
cooked through, lovin’ it. Let’s have a taste. And what a lovely settin’ to do that. Whoa. So just like when you cook other meats, it’s really good to let it rest and relax after cooking for about 10 minutes and that’s exactly what we’ve done here so it should be super tender. We’ve got a lovely
cooked-through meat there. The lovely charred edges
with the marinade on there. Mmm. And I mean, this is the
perks for me, right? Everyone now is just out
by the pool, playin’ pool, playin’ table tennis,
playin’ tennis, yeah. That is absolutely phenomenal. The really cool thing about
that marinade as well, that’s got a little bit of heat, so if you wanted a little less, take some of that cayenne pepper out, add a bit more olive oil,
mix it up, personalise it, make it your own. But if you do try this recipe, don’t forget to send me a picture. I’d love to see your attempts @myvirginkitchen. Please check out the
rest of the video diary. Our whole experience with
the Villa Plus Villa. We’ve absolutely loved our week here and this recipe is stunk in. So do please give it a go. Subscribe for all of
the rest of our videos and I’ll see you again next time. I’m gonna get in the pool now.

100 comments on “BBQ PIRI PIRI CHICKEN RECIPE”

  1. EliteNinja says:

    third hey barry

  2. Mia Luhouse says:

    Hi

  3. Chance Rogers says:

    ive been waiting for this!

  4. Michael Hiermann says:

    This Flamingo is so cool. This beach looks so nice

  5. The Gobshite Kopite - LFC News and Views says:

    If Barry replies he's a sexy pig

  6. nerdygirl10111 says:

    Videos on holiday, you are dedicated and we love you for it

  7. Tony Huynh says:

    HI BARRY!!!

  8. Icefall19 says:

    notification squad!

  9. nielvinceproductions says:

    hey Barry it's actually called peri peri chicken! loving the vidoes!

  10. jana vasic says:

    Im making this right now

  11. olliebuster 21 says:

    Who liked the video before it even started?

  12. Sophie O'Reilly says:

    Omg that house is amazing it is so big have an amazing time barry also that chicken looks absolutely amazing

  13. Barry Lewis says:

    Hey hey! Here's some links for the video above & I hope you try this recipe …..
    β–Ί BBQ Piri Piri Chicken Recipe http://www.myvirginkitchen.com/recipe/bbq-piri-piri-chicken-recipe/
    β–Ί The full Portugese vlog video https://www.youtube.com/watch?v=IgItRBGI3MA&t=768s
    β–Ί The villa we stayed at is called 'Villa Amora' http://bit.ly/2sUuTK2
    β–Ί More chicken recipes https://www.youtube.com/watch?v=KNWDUb3hbmU&list=PLfItiEY3o1muWFG9PwrVLE1-YVR4Qx7VR

  14. Toroliz says:

    To reply or not to reply (William Shakespeare quote btw)

  15. QueenKaito says:

    Wow, so awesome you and the family had such a good time there^^

  16. Brandon Rigity rekd says:

    I love being early to Barry's videos

  17. Kyal Robinson says:

    hi! love the vids keep it up

  18. Kyal Robinson says:

    yo

  19. Lauren Cooney says:

    watching this at 1am is the stupidest decision that I've ever made… so hungry😭😭

  20. Grimulkin says:

    Yoyoyo Barry my man

  21. Cunning Stunts in the Kitchen says:

    Looks tasty! I watched your first video last night, it's nice to see how far you've come! Now if only I could get my husband to do the same! ~Stace.

  22. Xx4TALITYxX says:

    Barry your most favourite cooking YouTuber EVER

  23. Remon Zephat- says:

    Barry, mate do I love you're videos 😁😁😁

  24. Arcadia says:

    Just pre-ordered your second book barry, looking forward to trying some of the recipes

  25. M.F. Luder says:

    I hate olive oil, it tastes and smells like amphetamine

  26. Derick Hess says:

    Shouldn't there be piri piri peppers in piri piri chicken??????

  27. twocvbloke says:

    That BBQ needs a lid for extra smoky goodness… πŸ˜›

  28. Dr Hanmer says:

    love it 😎

  29. Lexi Lost In wonderland says:

    Why is the chicken so flat? When I see a whole chicken it isn't flat like it been hit by a car .

  30. Nate says:

    Looking tanned Barry!

  31. Joanne Gray says:

    I bet it smelled as good as it looked πŸ™‚

  32. texpa1 says:

    looks amazing!!

  33. davidchristian1996 says:

    Hello Barry ~ From Japan πŸ‡―πŸ‡΅

  34. AlexisErudite says:

    It is always amazing to think of what the Barry making videos of cooking eggs in his kitchen with the help of gordon ramsey and a piece of A4 paper rating it would think of being in Portugal barbecuing chicken with a 2nd cook book coming out.

  35. Aps Singh says:

    first from Australia

  36. PatrykProductionz says:

    hey

  37. JackieWarner13 says:

    Omg yumm! It's 1am in Sydney so guess I'm going to bed hungry πŸ˜‚ the chicken looked fantastic

  38. MisterCodes says:

    Looks good but it's a shame you didn't use lumpwood charcoal instead of briquettes, more flavour.

  39. Sinclair Tv says:

    Nice one!! lookin stonkin! my minds tellin me no

  40. Paula Castle says:

    The chicken looks so good glad You're having fun on Your trip with family and friends

  41. cerberus144 says:

    All hail Fred, the new star of the show.

  42. psychman555 says:

    Looked phenomenal. Glad you enjoyed your holiday.

  43. Daemon Ember says:

    shouldn't use a BBQ fork it pireces the meat letting the juices escape. tongs or spatula

  44. MΓ‘rcia Monteiro says:

    I hope you're enjoying my country, we do have some great food and weather so I hope you can enjoy both

  45. Acid says:

    I'm from lisbon, if you come here pleaseeeeee tell us were so we can meet you <3

  46. Gary Murphy says:

    am i the only one who seen when the child hit the 8-ball

  47. villerr says:

    I watched this after watching Ashens' "Whole Chicken in a Can" video. Two very different worlds there…

  48. Lionxv says:

    I bet that smelled gorgeous! I will try that soon, maybe with pork steaks.

  49. Adora M says:

    I am the 265th like!! Hi Barry!! U definitely won't see this but pls do more gadget testing vids because they make my day!! Love ur vids Barry!! Lots of love from Australia πŸ‡¦πŸ‡ΊπŸ¦„πŸŒˆπŸ¦„πŸŒˆπŸ¦„πŸŒˆπŸ¦„πŸŒˆπŸ¦„πŸŒˆπŸ¦„

  50. aMeowingtons says:

    Barry you made me book a holiday watching you away

  51. annette fournier says:

    You guys rock!! Cooking on holiday spicy chicken BBQ ! Yum. We went cabin camping last week and I did garlic shrimp over coals and made taziki sauce for them. So I guess it was more Glamping than Camping lol.

  52. Mortermain says:

    so was this an ad for an ad or am i missing somthing

  53. Nae Thompson says:

    Absolutely dedicated ❀️ I love it.

  54. Raymond89 says:

    Well deserved holiday Barry!

  55. TheBokkelul says:

    I'd like to make this recipe as well but I can't afford the plane ticket so I'll have to sit this one out. πŸ˜‰

  56. Pratham Patel says:

    I liked your previous profile picture better

  57. KamenRiderAnt says:

    Nice one as usual!!! Hope you all had fun!

  58. Kevin Rodrigues says:

    Hope you enjoyed the beautiful Algarve πŸ™‚ im from Tavira and I hope you got to visit my lovely city
    If not, hope Algarve was good to you πŸ˜€

  59. Neo and Trinity Kitten says:

    OMG I envy you all. You really deserve this! That chicken looks amazing! Thanks Barry! Hugs from rainy Norway.

  60. Highlaw says:

    Greetings from Portugal πŸ™‚

  61. Tania-M says:

    Barry, it's PortugUese. Love your videos anyway haha x

  62. DasOmen02 says:

    So for the dry rub do you just opt out the wet ingredients you put in the marinade, mix and rub? Or is there some other trick to it?

  63. souperman72 says:

    Barry didn't take his top off, 0/10 video.

  64. Arcadia says:

    Not a fan of the stirring noise just seems a bit too much

  65. shane beasley says:

    Hey Barry, just watched your 1 pot pasta video, you should do a pressure cooking series, would love to see what other 1 pot dishes you could come up with. Plus using a pressure cooker they cook so fast you could knock out 3 or 4 videos at a time and give you some free time

  66. josh greg says:

    who is in charge of that solar panel id get the gardener over there the shade of the tree covers over more then half the panel and its the middle of the day solar prime time

  67. Rafael LuΓ­s says:

    Yeah Portugal!!! Hope you enjoyed my beautiful country!

  68. MsKestrela says:

    Piri Piri is a specific kind of African chili pepper, I recently discovered. It's WAY hotter than cayenne! I ordered some from a spice seller online, and can't wait to try the marinade you made with some. Nice villa!

  69. Mark Moleski says:

    Chicken catch and cook

  70. watch this 364 says:

    i was having a lovely great day just finished work clicked on this video and hes in Portugal and im in raining UK and i aint going aboard sad times

  71. KingNectuluh says:

    Great recipe! Thanks for sharing. I make recipes too! When you have time take a look and leave me some feedback.

  72. Postal Barbecue says:

    Man that looks real good!

  73. Michael Smith says:

    kept waiting on the skip ad thing for the vacation in Portugal; never came up ???

  74. lia capeloa says:

    Hi! I'm Portuguese! πŸ˜ƒπŸ˜ƒπŸ˜ƒ I'm very glad that you enjoyed Portugal with your family… is a great country.. 😊 and that chicken looks amazing.. is one of the bests Portuguese dishes to go on the summer. I hope you turn back again to Portugal and visit Praia de Mira!

  75. Lucas R. Blair says:

    Mr Barry, please do more bbq recipes on your grill at home! Thank you for your great recipes. -Luke

  76. Millbrook FC says:

    So gutted as you were in Vilamoura the day after me!

  77. Extraterrestrial Terror says:

    don't lie Barry, we know it's your villa! living the high life #youtuberich

  78. Mark Barton says:

    Never use a fork!!!!!!!!!!!!!!!!!!!!!!!!!!! use tongs even if you have to purchase them. You lose juices that are delicious!!!!!!!!

  79. Filipa Marramaque says:

    Being Portuguese absolutely loved this video. Only difference that we do is we put all ingredients straight onto the chicken and then rub loads with our hands and we'd probably use more seasoning than that too. Ahah glad you enjoyed our food and our lovely sunny country. Thank you! Xx

  80. Rachel Thorpe says:

    Two minute brag then chicken 😴

  81. CHEESE ADDICT PRODUCTIONS says:

    I would love to see you make a biscuit and gravy recipe.

  82. Dwayne Wladyka says:

    Such a beautiful place and an amazing looking recipe.

  83. Kyle W says:

    Villa Plus are definitely 50/50 when it comes to service. After using them plenty times, come to the conclusion there are better companies

  84. Lukas Sprehn says:

    Oh my god, what a stonker! Now, make szechuan sauce please.

  85. Nicola Gilmour says:

    how can it be Piri Piri without piri piri chillies?? my first taste of piri piri was in the algarve and it was in the form of a piri piri infused oil, was delicious…ive said piri piri too often it makes no senseeeeee

  86. Sophie Styles says:

    Barry I love ur book I have both and are amazing and my family love it. well done. u inspire me and I want to be a cook lysm xx

  87. darkdemon42 says:

    Did Barry get a free holiday in return for trying get us to rent a bloody portugese villa?

    I don't mind Barry doing sponsored content, but this felt really sketchy.

  88. DudeBro20 says:

    Great video. Chicken looks delicious. How is it down in Portugal?

  89. Raptor9774 says:

    As I do here eating Chinese take out it made me wonder how easy a homemade vegetable lo mein would be. Have any good recipes for it Barry?

  90. ウォーターKaylen says:

    Isn't it spelt peri?

  91. Laurel Smith says:

    yummy!!

  92. - says:

    Piri Piri sounds kind of like Pretty Pretty

  93. Matt N says:

    you know you've made it when a company sends you on holiday presumably for free. awesome Barry. hopefully you can get more stuff like this. reap the rewards

  94. Thiago Lima says:

    Barry, could you please say how much you like paprika?! that would be handy πŸ˜‹πŸ˜‹πŸ˜‹

  95. J. Sparrow says:

    You can't just BBQ a headcrab.

  96. Anselmo Batista says:

    Im from Portugal, and We usually let the chicken marinate for some days, completely sinked in the sauce

  97. Leonie Olivier says:

    Assign pure gain pink unemployment comment assistant hold towel we.

  98. tracey UK says:

    new to your site, your both such great guys

  99. Claudia Trammell says:

    Beautiful villa

  100. Slap yo momma says:

    Skip to 2:40 your welcome

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