So after waiting for over two weeks for my shipment I finally got my package from Portugal. Real Piri Piri Spice made with the African Chili (Birds Eye). And all the other spice ingredients.
Leg Quarters rubbed with the spice and in the fridge over night
The basting marinade, 3 tbsp butter, 2 tbsp dried Oregano, two strips of Bacon diced up, 6 cloves of Garlic diced up, 1/4 cup EVOO and 1/4 cup Chicken Broth. 3tbsp Piri Piri. On to simmer for about half an hour.
After simmering for awhile 1/4 cup of chopped fresh Parsley and the juice of half a big lemon added
The side tonight, little purple potatoes and one big Yukon Gold cut up small and half a Spanish Onion, small bag of frozen peas, garlic powder Sage Kosher and fresh ground to taste. Drizzle on some EVOO and mix to coat all.
Before cooking ladle some of your Piri Piri Marinade on the Chix and rub it in by hand (wash your hands real good after)
Set my WSM up by removing the water bowl, Stubbs charcoal and a couple chunks of Oak. Vents wide open. Every ten to fifteen depending on temp baste with your Piri Piri Marinade. The aroma coming from the dripping marinade and chix juice is incredible.
On the table with the oven roasted potatoes and a nice salad.
