Peruvian Chicken: https://youtu.be/rhIHkDY8zDk
Chicken Enchiladas: https://youtu.be/U4jKC1Kv_Bw

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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Perry Perry in mosambique also known as ply py in the Democratic Republic of Congo is a zesty South African marinade and sauce that is crazy delicious chilies lemon spices ground down and used to flavor up a chicken that’s then fire roasted until golden brown we’re also going to cook down some of the reserved marinade to make a super delicious sauce for one of the most flavorful dishes around you know what’s up let’s start with the prep sound good let’s cook I’m going to be using a whole roasting chicken that weighs in between 3 and 1/2 and 4 lbs but you could absolutely use individual chicken parts like drums thighs or breasts however it is classical to use a whole chicken we want to remove the backbone of the chicken this is also known as a flattened chicken or a spatcock chicken now to do this you can use a sharp knife or really firm sharp kitchen shears with which is what I’m going to do now when you’re removing that backbone be sure to cut around the tender loins leaving them a part of the chicken we don’t want those to go to waste then you simply cut on the other side of the backbone until it is completely removed now you can remove some of these other bones that are in the inside of the cavity but for me I don’t worry about those so at this stage let’s flip the chicken completely over so it’s breast side up and then we are going to press down on the sternum flattening the chicken and then rotating the drums over and facing them forward so that it looks just like this now what we’re going to do is using a paper towel Pat the Chicken dry on all sides we’re doing this so that the next few ingredients we add stick really well to it now once it is dry I’m just going to transfer it over to a large bowl now at this stage I’m going to squeeze on the juice of one lemon which is about four to five total tablespoons Now using your hands rub the lemon juice all over the chicken and including underneath the skin now this process is not only going to help flavor up the chicken it’s also going to help tenderize it then we’re going to generously season it on all sides and underneath the skin with coarse salt you’ll probably use in between two and three tablespoons total remember you have to season Up 3 and 1/2 to 4 lbs of chicken once it is seasoned up with that lemon juice and salt we’re just going to set it to the side for about 25 to 30 minutes and let some of those flavors Infuse and of course for the leftover backbone just hit it in the freezer until you have enough ingredients to make chicken stock and now for that Perry Perry sauce I’ve got fresh Fresno Peppers now the classic chili of course would be a Perry Perry chili It’s also known as a bird’s eyed chili or even a Thai Chili now these Chile about 200 years ago made their way from Portugal to the two African colonies of Angola and mosan Beque because Portugal could not find a way to Market them and believe it or not the sauce didn’t even become popularized in Portugal until the 1960s now of course these can be hard to find fresh in the United States so you can purchase the dried version now another option is that you could use red finger chilies which have a Scoville of about 40 to 60,000 which is just a tad bit higher than the 30 to 50,000 Bird’s eyee chilies however you know me I like comfortably spicy so I’m going to use the Fresno pepper which has a Scoville in between 5 and 10,000 very similar to a Sano pepper now what I’m going to do is slice off the ends and then remove the pith where all that heat is and of course the seeds however again if you love spice you leave the pith and the seeds in there next up we’re just going to remove the ends from 10 whole garlic cloves then I have one small shallot you could also use a white sweet or Red Onion just slice off the end slice it in half and remove the peelings then we’re going to take the garlic and the shallots and add it to a food processor along with seated Fresno peppers next up I’m adding the juice of two lemons which is about 5 to 6 tablespoons in total and since I can’t find my lemon squeezer I can only find my orange squeezer and trust me after 15 years in the restaurant industry I’ve squeezed Citrus through this thing a million times and I promise you cutsside down renders the most amount of juice then I’m going to add two tspoons of regular paprika you could use smoked or sweet here then we’re going to add the lid to that food processor and we’re going to process on high speed while slowly drizzling in one cup of olive oil but of course avocado oil would be a great substitute once everything is in there and the sauce is emulsified I’m going to season it with coarse salt you want to make sure our sauce is very flavorful and just like I always say try your food make sure it is properly seasoned does it need more salt does it need more lemon juice you absolutely have to be the judge here now if things are a bit too spicy what you could do to chill it out is hit it with a tablespoon or two of white vinegar or even the juice of a half lemon or you could try a teaspoon or two of sugar and last but not least you could add in a half seated red bell pepper just to help stretch it out and break down some of that spice but in the end you should have a nice thick emulsified Perry Perry sauce at this point just divide the sauce in half into containers now we’re just going to bring back over the chicken that’s been sitting in the salt and lemon juice and we’re going to add on just one of the Perry Perry sauces remember we split it into two we’ll save the other half for later and generously rub the chicken on all sides even underneath the skin and really massage the sauce into the chicken we want this to be so so flavorful I can’t say that enough and because my daughter and wife really only like chicken breast I’m going to flip it over and as the marinade settles down at the bottom all the flavor will be able to soak into those chicken breasts giving them all the goodness now I’m just going to cover it in plastic and put it in the refrigerator for as little as 4 hours or all the way up to 48 Hours remember the longer the marinade the more flavorful the chicken and one thing I can absolutely tell you is that nowadays no Perry Perry marinade recipe is going to be the same and that’s okay however I did an incredible amount of research for this recipe and come to find out the original version from the late 1800s in the town of bayra used few ingredients about 2 cups of lemon juice water and 5 to six Bird’s eyed chili slow cook for 10 to 12 hours on very low heat the result is a comfortably spicy slightly sweet Smoky sauce now obviously as things have turned to go go go go go no one wants to take the time to do those procedures anymore which is why we’re now doing the hurry up versions to bring about more flavor quicker which don’t get me wrong is still super delicious but if you do have time to make the original I highly recommend it for that other half of Perry Perry sauce we’re just going to place in the refrigerator until we’re ready to use it then next up when you’re ready to cook the chicken let’s pull it out of the refrigerator looks and smells awesome already we’re just going to take the chill off it let it sit at room temperature for about 30 minutes but in the meantime we have plenty of other things to do like finish off some of that Perry Perry sauce remember that half that you saved we’re going to pour it into a Smalls siiz sauce pot then add about a/2 cup of water to that little container swish it around get all that goodness out of there there and add it right in there we’re going to cook it over low to medium heat for about 20 to 30 minutes and help concentrate the flavors as well as take the bite out of some of the shallots and garlic now the reason you don’t need to do this for the marinade is because that chicken is going to be cooked on the grill and those things will cook using those procedures now classically a Perry Perry chicken would be cooked over an open wood Flame Grill the other options would be to do it right on your smoker at at least 500° F if that’s not an option you can lay the chicken skin side up on a sheet Tray Line with parchment paper and cook it in the oven at 400° F on a middle rack and it’ll take about 45 to 50 minutes for the chicken to cook through for me I’ve got a hot gas grill cranked up to 550° F what I’m going to do is lay the chicken skinside down and of course don’t forget any of that leftover marinade be sure to add it on there that’s just more flavor my friends now I’m going to immediately take the heat from high down to medium we want it to be about 400 to 425° F close the door on the grill and cook it for 5 to 6 minutes we’re going to next come back and give the chicken a 90° turn get those nice grill marks get a nice Char on there close the door cook it again for another 5 to 6 minutes then we’re going to come back and give the chicken a flip be sure to be careful everything’s going to be hot and look when grilling the point is to get a little Char on your food or else what’s the point of grilling just put it in the oven or boil it this isn’t burnt this is a nice little caramelization of the sauce this is what burnt looks like and we’re nowhere near there so once we flip it over we are going to generously base the chicken and we’re going to cook it for a total of 35 to 40 minutes and come back every 10 minutes and continue to base the chicken and once you flip that chicken over and begin that basting process it obviously is going to need some time for it to finish cooking but this is great timing because we can make a side dish just in case you were thinking gosh I wonder what this chicken goes well with I’ve got you covered with a very simple mosan Beacon coconut rice in a mediumsized sauce pot we’re going to add in two cups of cold water next 1 and 3/4 cup of full fat coconut milk this is the same as a 13 1/2 ooun can we’re going to turn the heat on high and bring that to a boil in the meantime in a mediumsized sauce pot we are going to add in two cups of long grain rice turn the heat up to medium high and we want to toast the rice for about 3 to 4 minutes while constantly moving it around it will go from a cloudy color more to a bright white color like this and it should not be browned anywhere on the rice let’s go back and check out the coconut milk and water it’s boiling excellent we’re going to add it right to that pot and it will boil up a little bit so just be careful let’s stir it in bring it to a boil turn the heat down to low and cook it for 12 to 13 minutes this is great timing though to get back outside and give our chicken another base gosh is this starting to look really good and the smells I cannot say it enough incredible and it’s always good to be able to prepare several things at once to be good stewards of our time back inside let’s check out the rice looks fantastic that little toast just goes so far into making sure our rice is Fluffy and light we’re going to use the fork to break up the rice and then just set it to the side uncovered for 5 to 6 minutes all righty back out on that Grill our chicken should be finished up it looks so good a beautiful Char on there the sauce is a little caramelized this is what I’m talking about right here it’s at about 161 to 162° fah and will continue to carry over cooking after I pull it off to get it up to that 165 now be careful remove the chicken you may need to use two spatulas we’re just going to pop it on a sheet Tray Line with parchment paper and let it rest for 5 to 7 minutes and in in the meantime I’m just going to grill up three to four lemons that I sliced in half cutsside down for only about a minute or two what this is going to do is to help soften up the lemon so that you can extract more juice and add some nice fire roasted flavors to it so good and the smells in here alone is a big enough push to get you to make this chicken the sauce as it was cooking down I was definitely trying a little bit it was just concentrating in flavor more citrusy more zesty oh so so good it still goes back to those fundamental classic cooking techniques though making sure you’re marinating for enough time getting that little Char on the gr that’s all flavor my friends okay at this point the rice the chicken everything’s done let’s plate this up now I’m just being picky here but I’m just going to transfer it over to a smaller sheet Tray Line with parchment paper of course hit it with all those grilled up lemons and any extra Perry Perry sauce this stuff is gold then one last time I’m going to generously base the chicken with a bunch of that sauce for a tender juicy zesty chicken then for the coconut rice just going to hit it in a bowl and then optionally I’m going to sprinkle on some toasted coconut shreds you can grab that recipe from my coconut cake if you’d like come on now let’s get in this and if you’ve been following me for any amount of time you know that I’m not a 30-minute meal guy I’m just not I need more time than that but if you give it to me I promise you you will blow Minds with how incredibly delicious your food will be and as always you can get all of my recipes at Billy pesi.com in US customary and metric conversions and if you just love those Big Bowl flavors check out my Peruvian chicken the AI Verde sauce oh my gosh so good I’ve got a great recipe video I’ll see you on there

27 Comments

  1. I trust this chef’s recipes. I tried the Peruvian chicken recipe and I was blown away because of how authentic and delicious it was. I will give this one a try! Thank you chef!!!!!!❤❤❤

  2. This really make me want to try this recipe it looks simple and easy and flavorful. I have never made anything like this so it'll be fun trying

  3. The experience of ordering one of these at your local Nando's is unsurpassed, While waiting for your order, you get to watch the chef cook, due to the mostly open kitchen. The smell is so amazing, your anticipation growing as the scent begins to work it's way through the building. You watch them baste it as the flames sear and char the chicken. I'm definitely going to get one tonight, but I'm also excited to try this recipe!

  4. I live in Miami, I’m Puerto Rican from Chicago. I have Peruvian tio’s and tia’s…. your Peruvian chicken, bravo 🤌🏽sir bravo🤌🏽. I am definitely going to try this recipe.🙏🏽

  5. I think you may have underestimated the spiciness of the birds eye chilli, which has a 50,000 – 100,000 SHU. It is in my experience a lot more potent than a serano or a red finger, and is probably one of the hottest non-habanero or lantern-type chilli commonly available on the market in the US.

  6. About this piri piri chicken recipe , this is a Nandos similar recipe , but nothing compare to the Portuguese barbecues , here in Portugal nobody makes that , the secret is in the way of grilling, and the chicken is only seasoning with salt 😊. The marinade is going next . By the way very nice recipes in the channel.

  7. Think this is a Portuguese dish and uses africn peppers. And think its fromnthe west Africa or Mayne the east but don't believe it's south.

  8. i love Billy's posts! I'm an amateur 'in my kitchen chef ' on the weekends, and I love recreating Billys recipes. Always inspiring, and rewarding. Thanks for all Billy!

  9. Piri-piri chicken is a young chicken (succulent and tender) simply grilled with salt. Piri-piri infused oil is brushed over the bird immediately after out of the charcoal grill. THIS IS the real piri-piri chicken from Mozambique and Portugal.

  10. What can I use instead of spicy peppers? Sweet ones? My wife doesn't like spicy, so I have to makes a 2nd batch. Damn, eh? lol

  11. Looks good except for the gas grill 🤢. You need some hot coals for that chicken.
    Made some el pollo loco chicken the other night on the grill. It was delicious and cook your breast to 155. I have always cooked to 155 and it’s always been done and super juicy.

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