Peri Peri Chicken – Why Acid is the Secret to Perfect Marinades скачать в хорошем качестве

Peri Peri Chicken – Why Acid is the Secret to Perfect Marinades

Discover the science behind perfect peri peri chicken and how acidity transforms your marinades. We explore why using citrus, vinegar, or yoghurt makes all the difference in flavour penetration and meat tenderness. Learn about balancing marination times, avoiding over-tenderising, and the secret techniques to achieve crispy, caramelised skin despite the acidity challenge. Your peri peri chicken will never taste the same again! Ingredients (Serves 2–3) • 4 chicken thighs or legs (bone-in, skin-on) • 4–6 bird’s eye chillies, stems and seeds removed • 4–5 garlic cloves, peeled • 2 tbsp lime juice • 1 tbsp white vinegar • 2 tbsp olive oil • Salt, to taste • Neutral oil (e.g. vegetable or sunflower), for searing • 1 tbsp butter, for basting Method 1. Begin by preparing the marinade. In a pestle and mortar or food processor, pound the chillies and garlic to a coarse paste. Add lime juice, white vinegar, olive oil, and a generous pinch of salt. Mix well and pour over the chicken, making sure it’s evenly coated. Cover and refrigerate for 2 hours. Avoid marinating overnight as the strong acids may over-tenderise the meat. 2. After marination, wipe off the excess and pat the chicken dry thoroughly with kitchen paper. Place the pieces skin side up on a wire rack set over a tray and dry in a preheated 120°C oven for about 20 minutes. This helps reduce surface moisture and acidity, both of which inhibit browning. 3. Heat a large pan over medium-high heat with a generous layer of neutral oil. Place the chicken in skin side down and cook undisturbed until deeply browned and the skin is crisp. Flip and cook the other side until the internal temperature reaches about 70°C for thighs or 60°C for breasts. 4. Once nearly cooked, add the butter directly to the hot pan and let it brown. Spoon the foaming, slightly burnt butter over the chicken to add a smoky, charred flavour reminiscent of grilled peri peri chicken. 5. Let the chicken rest for a few minutes before serving. Serve as is, or with rice, chips, or a fresh salad. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #periperi #periperichicken