- 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.