Grilled Purry-Purry Chicken
Our take on the classic peri-peri chicken, it's easy to put together and its savory, spicy and satifying flavors will surely wow the guests at your next cookout.
Grilled Purry-Purry Chicken Recipe
By Fat Cat Gourmet
Cook time:
45 min - 1 hour, plus time for marination
Ingredients
- 1 whole chicken, about 4 lbs. in weight
- 2 bottles of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce)
- 3 oz. water
- salt and pepper to taste
Instructions
- Butcher the chicken so that you have a total of 10 pieces in all, with the whole breast being split into four equal-sized pieces, the thighs and drumsticks being separated, and the wingettes and drummettes of the wings being kept together.
- Mix one bottle of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce) and 3 oz. of water in a large bowl (just fill half of one of the empty bottles of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce) to measure the water out).
- Put the chicken in the Purry-Purry Sauce mixture and toss to coat well. Cover with plastic and place in the fridge to marinate for 4 hours or overnight.
- Pre-heat your grill to medium, or set your coals to produce medium heat.
- Remove chicken from marinade, season chicken with salt and pepper on all sides and then set it, skin side down, on the grill, letting the skin brown some in the process, about 4-5 minutes. Once browned, flip the chicken over, allowing the other side to brown another 4-5 minutes. Lower heat (or move chicken to a lower heat part of the grill) and cover grill, cooking until done, about 20-25 minutes longer.
- Chicken is done when internal temperature reads 165 F on a meat thermometer, or when the meat is poked and the juices run clear and are no longer bloody or pink.
- In the final minutes of grilling, raise heat to medium high and brush the chicken thoroughly on all sides with half of your remaining bottle of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce), letting the sauce char some and form a light but noticeable coating on the meat.
- When done, set the chicken on a platter and serve with more Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce) on the side for dipping.
Notes
Note 1: If you don't feel like butchering your chicken into many pieces, for a more traditional approach you can also just cut each chicken into two halves, each containing both dark and white meat, and cook it that way.Note 2: During grilling, you may need to move the chicken some during the cooking process to avoid scorching from occasional flare-ups. Having said that, you also want to char the chicken in places, to ensure that grilled flavor comes through.