Nando's Poultry Barbecue Grilling Tips, Tricks and Techniques

Barbecuing Tips
Nando's Famous Peri-Peri Grilled Chicken
Cooking Whole Chickens
How Do I Know When It's Done?
5 things you need to know about poultry
Poultry Cooking Chart

	Chicken Barbecuing Tips:	Chicken Reci-peri's
White meat cooks quicker than dark meat. May be baked and smoked. Smoking firms the flesh and develops a beautiful flavor.
Rotisserie may be used as a party attraction (use a drip tray to prevent flare-ups), this also aids in better smoking results.
Barbecue wings - skewer them for easy turning.
Test chicken for doneness between thigh and carcass.
Recommended Nando's Products for Poultry are: Lime & Cilantro Marinade & Grilling Sauce (Amazing on Chicken Breast!) Portuguese BBQ Marinade & Grilling Sauce (Superb on Chicken Wings!) Curry Coconut Cooking & Grilling Sauce (Incredible on Bone-in Chicken!) Sweet Apricot Cooking & Grilling Sauce (Fantastic on Turkey!) Garlic or Medium Peri-Peri Pepper Sauces (Add Extra Hot or Hot for more Heat!) Lemon Herb or Hot Peri-Peri Pepper Grinders (Use the Grinder right over the grill!)
Don't apply the barbecue sauce to the chicken until the last 5 -10 minutes of grilling. Sauce applied to early will tend to burn, making a mess of both your chicken and your grill!
You can pre-grill the chicken the day before, so that at your cook out all you have to do is re-heat on the grill and apply the sauce.
Cut chicken into serving size pieces.
Place on microwave-safe plate (single layer) and microwave on high for 3 minutes; turn chicken over and microwave another 3 minutes. This will ensure that the inside of the chicken is cooked so that when the outside looks done, the whole chicken is done.
Place on barbecue grill over medium-hot fire and baste with Nando's Peri-Peri Sauce, turning and basting every 10-15 minutes until done.
Prick the chicken, if the juice is clear the chicken is ready!
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	Nando's Peri-Peri Flame Grilled Chicken
Our Signature product is sold and Ex Peri-Peri enced in 700 restaurants and sold in 35 Countries.
The Nando's Peri-Peri Flavor
Many a scholar of culinary excellence has tried to pinpoint what makes Nando's Peri-Peri Chicken so delicious. Some say it's the uniqueness of Nando's Afro-Portuguese overnight marinade, a blend of flavor and fire. Some say it's the continual basting with Nando's Peri-Peri during the grilling process and some say it's the method of butterfly-grilling on an open flame for all to see. We don't like to talk too much about the taste of our chicken, we prefer people to experience it for themselves. For us, there is nothing more satisfying than seeing the reaction of a Nando's virgin having their first Nando's Experience.

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	Cooking Whole Chickens
You all know the problem right? The breast is dry and the legs are pink! That's because the legs have more fat and connective tissue in them. Most people cook their chicken or any birds, breast side up. And when you go to cut it up, there is no juice in the breast but the backbone in moist and tender and full of flavor from the juices dripping down during the cooking process. TURN IT OVER! Try cooking your chicken upside down. This way the legs are sticking up in the air and will get more direct heat and the juices from the backbone and legs will cook down and keep the breast moister. And remember to baste with fat only! Basting with water or stock washes away the protective natural fats. If you are cooking a large bird like a capon or turkey, remove the wings and legs from the breast and cook them all separately. Remove each part from the oven as it is done.
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	How Do I Know When It's Done?
Please don't rely on those silly little red pop up things. Bad idea in my opinion. To test birds for doneness the USDA recommends that you cook the bird to an internal temperature of 180°F. I disagree. I remove my bird from the oven when an instant read thermometer inserted into the inside of the meatiest part of the thigh reads 160°F. Remember that bird will still be cooking for a while once you take it out of the oven. And always remember to allow the bird to rest for 2 minutes per pound before carving it. This allows the juices to redistribute throughout the meat instead of pouring out all over your cutting board.

Here's a tip on Chicken Skin Only season the skin of fowl if the skin is to be eaten. Your seasoning will not penetrate the skin and flavor your bird. If you would like to infuse your bird with flavor, rub your butter, seasonings or herbs under the skin. And baste the skin of your chicken with butter or oil before putting it on the grill or in your oven. This helps keep it moist and helps the browning process.
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	The Five Things You Need to Know About Poultry

We love our poultry - in fact, last year the average American consumed almost 85 pounds of chicken and 18 pounds of turkey. So there's no question it is now one of our favorite protein foods, but do you know how to get the best value and the best taste?
First and most important we need to dispel the myth about hormones in poultry. According to FDA regulations, the use of hormones in chicken and turkey are not allowed. So for those of you who are concerned, relax!
Antibiotics are allowed, but many of the major brands, including Tyson, Perdue and Foster Farms, have taken most or all of the antibiotics out of the feed they give to healthy birds. However, the only way to tell is if the package is labeled antibiotic-free.

When it comes to value ...
There are three designations of birds: Fresh, frozen and hard-chilled. Fresh has been stored at 26 degrees or above, hard-chilled at 0 to 26 degrees and frozen at 0 degrees or below. There is no difference from a nutritional, taste or cooking standpoint, but frozen will be the least expensive and take the most time to thaw. Typically 24 hours per five pounds in the refrigerator (or 30 minutes per pound under cold running water).

Today there are many products that are pre-marinated. These typically cost more than marinating the meat yourself and may be loaded with sodium or sugars, so read the labels carefully.
When buying prepackaged pieces or breasts, always look under the meat to see the "bladder," which is a diaper-like sheet that will absorb any excess moisture that naturally seeps out of the meat. Keep in mind that, typically, the longer the meat has sat in the case, the more moisture. Press down on the meat to see just how much moisture there is in the package, and choose one that has little or no seepage.

When it comes to turkey, best buys are around Thanksgiving time. If you have room in the freezer, stock up. Whole frozen turkeys will last in their original packaging up to a year.

When you get ready to cook
Always cook poultry with the skin on. A thin membrane between the skin and the meat holds in the moisture, keeping the meat juicy and tasty, and actually keeps the fat out of the meat. Remove the skin after cooking.

What about taste?
There's the age old debate: White or dark meat? The truth is that white meat contains less calories and fat, and therefore dark meat is a bit tastier. However, the meatiest parts of the bird are the "flight muscles" or breast meat. The walking muscles, on the first and second segments of the legs, are the thigh and drumstick.

Since most poultry birds don't have sustained use of their flight muscles these days, this part of the bird has less oxygen-carrying myoglobin than the walking muscles — and that's what gives the meat a lighter color. Waterfowl, like geese and ducks who do use their flight muscles, have darker breast meat.

Read those labels, and beware of the marketing tricks
Free range or cage free just means that the birds, according to the USDA, are allowed access to the outside; which in many cases just means that the door to the cage is left open or has been removed. The idea of a happy-go-lucky bird roaming the grounds is far from the truth, as most birds are sedentary.

If you are concerned about animal welfare, look for the "Certified Humane Raised and Handled" label which dictates that the birds receive a nutritious diet free from antibiotics and are raised with shelter, resting areas and space sufficient to support natural behavior.

What about bird flu? Am I safe?
The current bird flu virus that is making headlines around the world is a highly pathogenic avian influenza strain (H5N1 HPAI) that is very contagious among birds. The high level human risk stems from extensive exposure and close contact to infected birds or their environment, not from consuming poultry. Infected birds spread the virus thru their saliva, droppings and nasal secretions. However, to best protect ourselves from the possibility of bird flu from foods:

Avoid eating foods that contain raw or lightly cooked eggs — for example, raw batter or cookie dough made with eggs, homemade or fresh dressings made with raw eggs (Caesar, Béarnaise, Hollandaise, Aioli), mayonnaise, homemade ice cream, and meringue. Commercial dressings and sauces that are pasteurized or use pasteurized eggs are safe.

Cook all eggs till egg yolk and whites are firm and not runny. Cooking eggs to at least 165 degrees will kill the bird virus if present.

When preparing poultry and eggs, be sure to wash your hands with hot soapy water after handling.

Wash countertops, cutting boards, knives and all utensils with hot soapy water

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Cooking Chart:
Thermometer Temperature: 185ºF

Cut of Meat	Weight or Thickness	Grilling Method	Approximate Cooking Time
Chicken, Whole	3 - 4 lbs.	Indirect	1 1/4 - 1 1/4 Hrs.
Chicken, Whole	6 - 7 lbs.	Indirect	1 1/2 - 1 3/4 Hrs.
Halved or Quartered	3 - 4 lbs. total	Indirect	55 - 65 Min.
Breasts, Boneless	4 - 6 oz./ea.	Direct or Indirect	12 - 15 Min.(Direct) 23 - 25 Min. (Indirect)
Wings	3 - 4 oz./ea.	Direct or Indirect	25 - 30 Min. (direct) 35 - 40 Min.(Indirect)
Cornish Game Hens	1 - 1 1/2 lbs.	Indirect	45 - 60 Min.
Turkey, Whole*	9 - 12 lbs.	Indirect	2 - 3 Hrs.
Turkey, Whole*	13 - 16 lbs.	Indirect	2 3/4 - 3 3/4 Hrs.
Turkey, Whole*	18 - 22 lbs.	Indirect	3 1/2 - 4 1/2 Hrs.
Breast Halves, Bone In	2 1/2 - 3 lbs.	Indirect	1 - 1 1/2 Hrs.
Drumsticks, Thighs	1 - 2 lbs./ea.	Direct, Covered	55 - 65 Min.
Boneless Cubes (For Kabobs)	1 inch	Direct	12 - 15 Min. Total
Breast Steaks, Boneless	1/2 inch	Direct	3 1/2 - 4 1/2 Min./Side
Ground Turkey Patties	3/4 - 1 inch	Direct	5 - 7 Min./Side
Duck, Whole (Prick skin with fork)	4 - 5 lbs.	Indirect	2 - 21/2 Hrs. Total
Cut up	4 - 5 lbs.	Indirect	Legs and Wings 40 Min.
Cut up	4 - 5 lbs.	Indirect	Breasts 10 Min.

* Insert thermometer in thickest part of thigh, not touching bone, fat or gristle.
** Be sure to remove all gizzards, bird is fully thawed, rinse and pat dry.

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If you've have any grilling tips or facts you'd like to share with us and other Nandocas, please send these to perihot@nandosusa.com

You'll find Nando's Peri – Peri Pepper Sauces, Marinades & Cooking Sauces perfect on meat, vegetables, pastas and seafood – but particularly tasty on chicken!

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The Exotic flavors that have made Nando's African Peri-Peri chicken famous throughout the world have been bottled with passion into a variety of delicious Peri-Peri Hot Sauces, Marinade and Basting, Cooking and Grilling Sauces and Peri-Peri Grinders Rubs. Nando's Peri-Peri Pepper Sauces are a blend of African Peri-Peri (the African Birds Eye Chili), special herbs a dash of fresh lemon and a hint of natural garlic. You'll find Nando's particularly tasty on chicken the wings or the whole bird! The Afro-Portuguese ex peri-peri mented with African Piri-Piri in a variety of exotic Portuguese dishes. The dishes used ingredients like, chicken, beef, lamb, seafood, shrimp, fish, salmon, tri tip, pork, and vegetables. Nando's Peri-Peri Hot sauces are available in Extra Hot, Hot, Medium, Hot Sweet, Extra Mild Lemon, Sweet Hot, Wild Herb and Garlic flavors and in varying strengths or heat levels. Nando’s Peri-Peri Sauces make great gifts and are constant inclusions in Gift Baskets. Nandos Hot sauces are great on Burgers, Hotdogs, Eggs, Taco's and other fast food that need an enhancement of taste and Heat. The Peri-Peri Grinders make great Rubs and Grind on Vegetables, Roasted Chicken, Popcorn or just on the table. Everyone is invited to use and participate on Nando’s Hot Sauce Blog. Nando’s Peri-Peri Sauces are the proud sponsors of Scovie and the Fiery Food Show. Nando’s regularly wins awards from Chile Magazine, Zest Food, Fiery Foods and Scovie. The Nando's Cooking Sauces have No MSG, GMO are Kosher, Halaal and Parev making a healthy gourmet meal in 30 minutes while the Marinades and Basting Sauces have No MSG GMO are Kosher, Halal and Parev turning every BBQ into a meal to be remembered. For your convenience we have included a section of free gourmet recipes which include deserts, Main Courses, Appetizers and Cocktail bar drinks. Also available by holidays, Hanukkah, New Years, Thanks Giving, Super Bowl, Superbowl, Halloween, Thanksgiving, Christmas, BBQ, All Natural, Kosher, Halal, No MSG, No GMO, Parev, and ADDICTIVE Peri-Peri Pepper Sauces come either extra hot, Medium, Hot or with Medium with Garlic. Marinades and Cooking Sauces are all with Medium Heat which will make every cook a gourmet chef. No Barbeque, Braai, BBQ, Grill, Rotisserie or Bar-B will ever be the same again.BQQ BBQ Barbeque tips and Techniques are available free which cover Safety, Smoking Buying, Pre-Heating, Direct Method, Indirect Method, Smoke Cooking, Rotisserie Cooking, Gas vs. Charcoal , Nando's Peri-Peri sauces, Marinades, Grilling and Cooking Sauces, T Shirts, Indoor Outdoor Cooking Books and Gourmet recipes are available at all better gourmet stores, South African Food Stores, British Stores, Health Stores, Natural Stores, Butcheries, Supermarkets and Online Stores Online Hot Sauce Web Stores, BBQ Stores. All Natural Hot Sauces all made with FRESH INGREDIENTS. WARNING ADDICTIVE the Portuguese explorers of the 15th Century invented Peri-Peri Grilled Chicken, Peri-Peri Hot Wings and Peri-Peri Prawns; no one has ever improved their Taste and Flavor. Peri-Peri Peppers are high in Vitamin A and C. KISSED BY THE AFRICAN SUN. Award-winners at Fiery Foods, Zesty Best, Scovie and the American Chefs Association. 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IT'S ALL ABOUT PASSION and TASTE not ONLY about HEAT. Anyone can make a hot sauce but not just anyone can make a taste that has created a following of 750 restaurants in 30 countries since 1987. WARNING-ADD TO OYSTERS AT YOUR OWN RISK (Extreme Aphrodisiac!)