As many of you may already know, our Purry-Purry Sauce is our take on the classic South African Piri-Piri condiment. It’s a fiery blend of roasted tomatoes, caramelized onions, pungent garlic, ginger, chilies and more. While we think it works great as a dip and sandwich spread, and it makes some of the best wings we’ve ever tasted, we also feel the sauce shines best when it’s paired with grilled meats, like chicken or shrimp. Something magical just seems to happen when the sauce hits that piping hot, charred meat — all the aromatics in the sauce bloom, creating a flavor that literally explodes on the palette. Are you drooling yet? (We are….)
Given that, we’d like to share our recipe for Grilled Purry-Purry Chicken, which is a dish we frequently make for guests at our house. Not only is it easy to do (just takes a little time) but we guarantee it’ll stop the presses at your next cookout.
Here’s what we did:
1 whole chicken, about 4 lbs. in weight, or about 4 lbs. of chicken wings
2 bottles of Fat Cat Purry-Purry Sauce
3 oz. water
salt and pepper to taste
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. (If using wings, separate into drummettes and wingettes.)
Put the chicken in the Purry-Purry Sauce mixture and toss to coat well. Cover with plastic and place in the fridge to marinate. Marinate as little as 4 hours or overnight.
Pre-heat your grill to medium, or set your coals to produce medium heat.
Season chicken with salt and pepper and then set it, skin side down, on the grill, letting the skin brown some, about 4-5 minutes. Once browned, flip the chicken over, allowing the other side to cook another 4-5 minutes. Lower heat and cover grill, cooking until done, about 15-20 minutes longer.
(Note: 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.)
Chicken is done when internal temperature reads 165 F for dark meat and 180 F for white meat, or when poked the juices run clear and are no longer bloody.
In the final minutes of grilling, brush the chicken with half of your remaining bottle of Fat Cat Purry-Purry 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 pour the remaining Fat Cat Purry-Purry Sauce over it, tossing to coat evenly.