man, I must've watched you for 12 years since I was in highschool. You taught me how to make roux, how to sear meat, how to bake a chicken. You made me a designated chef in my friend group every single time we camped. Thank you Chef John (and a lot of Food Network/Asian Food Channel on the TV) for you taught me how to live. When I lived alone, I had all the tools I need to not eat out. I can make any pasta, cook whatever meat I want. And you continue to be such a cheerful and bright personality on KZfaq and teach other young people how to take care of themselves. Thank you Chef John.

"Don't use the stuff from the marinade. That would not be safe. But don't let me tell you what to do. After all, you are the Magnum P.I. of determining whether or not you get E. Coli."

This will save me a 2.5 hour trip to Nando’s. Thanks, Chef John!

I admit, I came here for the sauce, I stayed for the dad jokes.

I love that Chef John both uses the cheap grill and the fancy pants Le Creuset cookware.

My absolute favorite dish I ate when I lived in Portugal!

I love chef johns food safety, other KZfaqrs stress me out watching them handle raw chicken 😂

I've got a bottle of Peri Peri from Trader Joe's in my fridge. It never even occurred to me to use it as a marinade. It's great as a standalone condiment.

I love your channel chef John. Just the sound of your voice brings me joy. Going to try this recipe. Thank you. Big LOVE from Pueblo Colorado.

I think chef john has the most chicken recipes of any foodtuber! 🤔 not complaining i like 🍗 chicken! 😎

First time I had this was in Langham Scotland and I loved it. The innkeeper 's wife was an amazing chef. I haven't found another recipe that was as good until now. Thank you. Now if you would do clootie dumplings with custard sauce and Sussex pond pudding I could die content....after eating those of course.

I was introduced to peri peri spice when Mom brought home a jar from South Africa after her first trip there (while dating my stepdad). Her not-yet sister-in-law had them over and made grilled chicken seasoned with peri peri spice. Now Mom didn’t help her prep said chicken, so she hadn’t seen how much Pam used or how, but she loved it. Fast forward to Mom and I preparing to roast some cut up chicken using her new find. We sprinkled. It looks like Lawry’s seasoned salt. I asked if it was enough. Now this was almost 40 years ago, so no internet to consult. “I don’t know. Maybe a bit more. What could it hurt?” I know for a fact that she went in for a third sprinkle before we put it in the oven because I caught her. We dove into our chicken while watching TV, finding out that “liberally” was *not* the way to use this spice blend. It took several beverages, adult and non, to cool the fire in our mouths, but it was good. Then we heard my younger sister come home from wherever she’d been. (We were both in college.). We heard the pan rattle on the stove. We heard her walk to her room. I asked Mom if we should tell her. “She’s an adult. She can ask.” Then came the holler, her door opening fast and the stomps to where we were. “What did you do to this chicken?!” “Baked it?” And she said it with a straight face. “We tried my spice from R’s sister that I brought back.” P was so mad. But it did serve her right. She had a bad habit of eating entire meals worth of leftovers planned for easy dinners as “snacks”, despite her petite size. She never just grabbed food without asking what it was after that. While Mom and I loved spicy, P was more “white bread”. Her tastes have evolved as we’ve gotten older, but not to the spicy experimentation of Mom and I. I miss Mom.

Thanks for discussing cooked enough! Those cues about how the chicken comes apart are so useful, and not discussed much at all on KZfaq

I'm always so happy when I see Portuguese recipes on Food Wishes, and this is quite a good version of piri-piri, quite similar to the one I usually make with my father. My only remarks would be to loose the sugar, you don't need it at all, and to use dried oregano as well as thyme.

For one of my favorite recipes of yours, the hot chicken thighs, you said to work the marinade into all the thigh crannies so thoroughly you'd be embarrassed if someone came into the kitchen and saw you. I never forgot that.

During my stay in Lisbon, I made it my mission to try as many different piri-piri places as possible. In case anybody is interested, PAK Grelha in Campo de Ourique was my favorite. Super affordable as well.

Hey Mr. Chef John. I thought this was cool so I would share it with you. For Memorial Day our unit had a bbq we shared with the Brits on our base, and one of our people made your honey Sriracha wings. The Brits loved it so much that they asked for your recipe for it, so you at least got 1 new subscriber from that.

i feel ya on the cheap grill. i bought an "old smokey" grill for 50 bucks and well hot damn, the thing just works well and still looking pretty good almost 2 years later. only thing i did was add a temp reader to the top and added 2 bricks to the bottom to raise the coals a little higher for a better sear. things really good tho. i want to get a new smoker but the little thing just aint dying

I read about peri peri chicken in the No. 1 Ladies' Detective Agency books by Alexander McCall Smith where one of the husbands just absolutely adored the stuff but have never tried it! Thanks!

I have so much love for this video for so many reasons! What a wonderful safe chicken video! Thanks Chef!

One thing you can do with chicken is make slits as Chef John did and in addition, use a fork to poke holes in the chicken meat. This way the marinade penetrates deep in the chicken meat

I dont even eat food, but when chef john posts a video, I watch it.

There's nothing much more beautiful in this world. Than a person who cares.

Nice to see you finally including Cheyenne in your recipes

I can attest to the 'bag in a bowl equals no hole' phenomenon. Strange physics indeed.

this dude does not miss

he's literally the only person I can watch over and over again without getting bored or tired 💖 you inspire me sm w my channel 💖🥰🍓♥️♥️🥰♥️

The fact that you stressed "cooked enough" as opposed to "cooked through" is the ABSOLUTE best advice I've ever heard from any cooking tutorial. The rote cooks all say, "165 and it's done". Yes, it's cooked through, but not enough.

Headed to the store for the ingredients. Sunday is coming. Thanks for all you do Chef John.

I’ve looked for recipes for three entirely different dishes this week, and Chef John always has the winner! 😂

I have to admit being skeptical about the lack of bird's eye chiles but this sauce is next level great. I made it just to check it out, will get chicken tomorrow. Couple things I did different: ACV because I couldn't find malt vinegar; first blended the garlic and lemon by themselves to inhibit allicin reactions; pulsed the other ingredients to get a redder chunkier finish instead of smooth blending. Also left the seeds in the habanero. Can't wait to marinate some thighs, figure I'll grill indirect around 375 until done. Thanks for another winner Chef John!

Thank you Check John for continually teaching me. Today’s take-away is cooking through for texture even after the protein is cooked through

Gonna have to give this a try, looks delicious 😋

I love how this man shows us his ‘mistakes’.

Chef I've watching you since 2012 and you have yet to fail me with a recipe!!!

awesome recipe chef , please show PORTUGUESE BORREGO ASSADO and CALDEIRAD and ENSOPADO recipe please

grilling season never stops for the dedicated!!!

It's probably impertinent of me to offer a suggestion but I can't help it. When I make marinated chicken thighs, instead of slashing through the skin, I separate the skin from the meat with my fingers and turn it inside-out, allowing a fringe or two to keep the skin attached to the thigh but opening up all the meat and both sides of the skin to the marinade. When I put them in the pan, I return the skin to its original configuration while keeping as much marinade as possible between the skin and the meat. I believe I prefer the results but now feel a side-by-side comparison may be in order and we've got some thighs in the freezer.

Whenever I look up a recipe, I always click on Chef John's rendition first. ♥️

Remember, you are the boss ... of your Peri Peri Sauce.

Awesome!!! Thank you!! And I love the song❤❤❤❤❤❤

I’ve got that same piece of crap grill! Last tenant left it when they moved. It’s great for half cooking or burning meat to a cinder. Oh the charred rawness! I did smoke an amazing pork loin once. Not the grills fault. Took me awhile to learn to use it.

Chef John, we made these the other day and they were super yummy and super easy! I’m looking forward to sharing peri peri chicken with my friends on Fourth of July now :)

Looks great!!

Chef John - best guy on KZfaq

My take on it, and being an Ashkenazi Gaucho from the praires of Israel I've been in charge of it in my family since I was 13, is to use an outragous amount of garlic, lemon zest as well as lemon juice, and bay leaves. I also like to use several types of fresh and dried hot peppers because I like to add layers and variations of hotness. I don't use a food processor, but rather, I put all the ingredients in a jar and shake it vigorously for some time, to incorporate everything.

Peri Peri sauce is very expensive in USA, like $5 for a tiny bottle that isn't enough to cook this much chicken with. Nice to see I can just make it at home.

When I first saw your grill in previous videos it made me and my hubby feel better about ourselves because our neighbors and family have grills that cost as much as my car. Not us, our grill looks a lot like yours!

Thank you, thank you and thank you for grilling the chicken. As soon as a leg quarter was pulled from the bag my fist thought was BBQ time.

That's the most delicious looking chicken I've seen in a while

Thanks for another fantastic recipe, I can't wait to try this. I've been making something similar using an asada recipe and the same cuts of chicken so this should be a breeze. Not sure where to get the special African peppers but I'll find something that works. I really love the raw salsas and marinades.

Reminds me of Nando's Peri Peri sauce. Nando's is a chain in GB, some in Canada and some in the US that specializes in Peri Peri chicken. They also have mild Garlic version. Nice to see I can now make my own instead of trying to find the sauce so thank you Chef! 💗💗💗

This is such a good lesson on cooking chicken

Your pointing is so on point. Love the new video.

That Peri Peri 🍗 looks really good & delicious😋 & 💛 all your videos mate👍

"It never fell apart." 🤣🤣🤣🤣 Love your channel.

Love your videos

Time for the cheekiest of Nandos baby!

Love the Expert Grill. 👍

As for a grill, i would recommend a weber kettle. I own one myself. It's a bit more expensive than any "Expert Grill": version, but it is worth the price and you cannot beat the versatility and easy of use, especially when you factor in all the accessories that make it even more versatile.

made this, smoked it with "chili and cumin" served with jollof rice. good recipes

Cool cheat to use when cooking chicken on the grill: pre-cook it in the oven with the sauce/marinade for about an hour at 130C wrapped in tinfoil. Then finish cooking/reheat over open flame on the grill. Perfectly cooked chicken with flame grilled charry bits each time. I've done it with Jamaican jerk marinade but the method would work perfectly well with this marinade too. Great fool-proof method if you have a bunch of people coming over and you don't want to be stressing about charred chicken that might still be raw. BBQ purists will take offense but you can do the oven part on an indirect smoker for similar yet smokier results.

I love hot sauce on fish, might have to try that since I’m on a seafood kick lately.

Delicious

You can definitely cook, I have used Many of Your recipes, but you need a better grill and some grill Time! Looks Amazing, I Will be Making this soon!

Love love peri peri chicken.

THANKS so much for this - I love all your vids --- but I prefer to bash this all together on a pestle and mortar so it stays a lot more red and has a deeper flavour!

Wow 😯 Great 😊

Peri Peri sauce is amazing on fried potatoes

I first tasted peri-peri chicken in Hawaii. To call it "barbecued" is a gross understatement. This sauce recipe sounds great. I plan on trying it soon.

Blending tip: add liquids first. This way you are less likely to have the solids clog the blades.

I feel like this would be good with some yogurt added to the marinade. Like a spicy tandoor. I think if I try it, like I know I'm going to, I'll do half with yogurt to find out. Thanks chef John.

As I’ve learned from growing older and liking chicken, dark meat tastes just better when you overlook it some. You don’t wanna overlook it a lot, but it’s just a tolerant and resilient meat that it’s better that way

Looks so good!

I used to get a peri-peri chicken pita from the one diner in the office building across the street from my last employer. I think they liked me there because I could take the heat (to the point where I asked them to make it hotter :D) I think they delighted in trying to make a hot AF peri peri sauce, but it was never too hot for me, just delicious.

Chef John, I was waiting for a description of how beri beri sauce differs in flavor from other hot sauces. The ingredients seem sort of normal. Could you elaborate on what makes it special? Thank you.

That's the wobbliest grill I've ever seen!

Nando's from the grocery store is good stuff!

what are milder chillis I can sub?

Metro and Walmart sells Nando sauce in Canada

In the spring of 2000, I was on a school trip to South Africa and purely by chance met the Managing Director for Nando’s Chicken in a cigar bar in Johannesburg. We had a brandy, a Cuban, and several hours of wonderful conversation. I ended up doing a business case for bringing Nando’s to the Americas, which I submitted for a grade and sent to Nando’s as a prospectus. They didn’t follow my recommendations exactly, but they’re in North America now, and very, very welcome. Nando’s is a world apart from any other chicken joint in North America. Thanks for the Peri-Peri recipe. Nando’s isn’t in my area yet (despite my lobbying) and I’ve been trying to copy the recipe for years.

Cheeky bit o’ Nandos innit

Best part of peri peri, or piri piri, or whatever, is that, like other such sauces, you are the Doctor of how much Pepper to use.

One more good sauce for me to use for when all my hot peppers start growing this summer

Nando’s is pretty pricey so I will definitely try your recipe. Thank you.

Cheeky nandos with the lads

Salting steak I press it in, do you not do this with chicken? Does it not matter if it's pre marinade?

First here. Much love Chef John

That is Walmart's store brand grill. I love the wobble.

Omg thank you chef john - cuz pmy bags always leak whwn they arent in a bowl 😭😭😭😭

Yummmmmmy hot sauce chicken.

Leg Quarters are Maryland, not sure if that is what other country's call them, but in Australia the leg and thigh together =)

Chef John: “This is about to be your favorite sauce to serve on ice cream.”

Best piri piri chicken was in a little restaurant just outside of villamoura in Portugal 🇵🇹 called the bicycle 🚲

Thank you very much for sharing your beautiful recipes videos always !! Looks sooo yummy 😋 !! Bon Appetit !! A pleasure to forward around the world 🌎🌍🌏 !! Greetings from California … I wish you and folks good health, success and happiness !! Much Love ✌️😎💕

Can you do manicotti?

Since we don't have Nandos in the US, I think this is next best. Please make the fries.

You chef are literally the real life Chef Gusteau from ratatouille

What an experiperience.

I will second his statement that it is the best way to cook chicken.