Fabulous recipe, and very tasty. May I add some of my personal tips? 1: Make some confident cuts through the Leg, Thigh, and shallow cuts through the breast, massage the marinade in and leave for at least an hour, if not overnight. (Makes a huge difference) 2: Roast the chicken directly on the rack, with a selection of vegetables in a tray below. ( I fill it with thick sliced potatoes, carrots, and Butternut Squash.) 3: Make extra marinade, and with the extra, thin out with a Veg or Chicken stock for a delicious side gravy, or heartwarming winter soup for the freezer.
Hi kitchen sanctuary congratulations on your success love watching your RU-vid channel absolutely outstanding on RU-vid absolutely fantastic congratulations to you love from Paul Roberts
Can I make the sauce and spread it on chicken breasts then put in oven? Found you in lockdown and been a inspiration to me ever since! Can’t wait to get your book 😊 x
I just preordered Nicky! You’re one of the few RU-vid chefs who’s recipes I achieve a 100% success rate with. I have such confidence in your cooking. Can’t wait to have your recipes living in my kitchen!
I love the confidence of naming a youtube video "Your New Favorite" definitely makes me more curious to watch. Definitely will try doing this recipe soon.
That looks amazing. I'm so confident that I'm going to love this that I plan on making a huge batch of the sauce so I can freeze a few portions so that it'll be a breeze to cook again. Nicky's recipes have never let me down.
Great recipe for summer. Great cooking and amazing recipe as always. I do a spatchcock with shop bought sauces but will love to try your recipe. I reckon marinating is a possibility? Thank you for the recipe. 🌷💕
By the way I added 1/2 teaspoon of cayenne powder and 2 bird chilli's and it already has a serious kick of heat hahaha... I wouldn't claim it's a family friendly (or at least, kid friendly) recipe with that much heat
Lovely recipe, Nicky. I like a thick sauce myself (gravy you can cut with a knife 😃) Can't get bird's eye chili so I'm going to use a half teaspoon of hot chilli flakes and see what happens
Never heard of Peri-Peri chicken before. Eager to try this recipe. And I suspect that sauce would be amazing on grilled shrimp/prawns as well. Thanks Nicky!
Outstanding! I watched this with my kids, they’re badgering me to make it “Now daaaaaaad!” Thanks, Nicky and team. Great short focus shot of the chicken being sliced too.
Morning Nikki, this chicken does look super delicious and moist. The sauce is lovely and thick with a rich colour. I am sure everybody enjoy this treat. Thank you for sharing, many blessings.
Love your book Nicky! There are some absolutely delicious recipes in it, including this one. I don't make it as spicy as you do, or anywhere near...but, it is still an Excellent dinner!
Nicky, Nicky, Niky, you have to be the vey best in how you pesent you videoa. I love the fact you actually share your full ecipe. Most chefs do not. Thats what makes you extra special. I 'm like you , love food, lov sharing and my friends always go home with doggy bags as they love eating and enjoy it a couple of days later. Thank you . I'm going to make thisrecipe for sure as I ove spicy food. You peri peri sauce looks amazing. Will be making it this week. The Chicken also looks a blast. Love it. hello from Hamilton , Canada.
Made this dish tonight, following the method and exact ingredients - it was absolutely delicious. Didn't have Serrano peppers but brought some dried Palmeras peppers back from the Canaries this year. The chicken was incredibly moist after a short rest. Gorgeous. Thank you for sharing 👏👏👏👏
This looks insane!! I’m cooking this tonight with chicken breast, homemade peri salted chips, broccoli and corn on the cob. Kinda like a nandos fakeaway 🤤 And I’ve preordered your book this morning. I’ve never been so excited for a book!!!
Nicky thanks to you my family eats so much more variety of dishes! So simple but so delicious! Love your soothing , relaxed voice. ( Typing while cooking your delicious lamb Bhuna)
Hi thanks for the fabulous video/recipe 👏👏👏 I am searching for some good poultry shears. Which brand do you use? Also, are the birds eye chillis dried? Where do you source them from? I have been looking on Amazon UK it’s a minefield with dry chillies. Thanks. Stay safe…
Hi, what would you suggest to do to this recipe when cooking for a family who aren't such a fan of spiciness? (I personally love a good kick, but others don't really like it as much)
Surely 10 fresh Thai Birdseye chilli’s roasted with the veg would be better than those dried ones you put in. Can you do mango and lime piri piri chicken next with fresh Mango in the marinade please.
