okay, please share the exact reipe
yes, charcoal all the way.
It's has exact as Tony Alves (chef and owner of la poule mouille) published it on the web few years ago.
The chicken:
1 chicken or chicken breast or Pilon (any chicken that has bones)
1 table spoon of salt
black peppers
teaspoon of paprika
teaspoon of garlic powder
If whole chicken, break it up in "crapaudine style"
Mixed this up and cover the chicken. Put in the fridge for 24 hours.
Cook the chicken on the bbq (coal bbq much preferred)
As soon as chicken is cooked put in a bowl and cover it up with the sauce below and cover for 5-10 minutes.
The sauce:
1/4 cup canola oil
1 ounce beer (blond, I use bud light)
1 ounce piri-piri sauce (a must, dont do anything without this, if you do not have any, google how to replace piri piri with samba olek)
1 ounce white wine, do not have any, half an ounce of white wine vinegar
1 ounce orange juice
1 table spoon of paprika
1 table spoon of chopped garlic
1 table spoon of crushed red peppers (more if you like the sauce suicidal hot, like if you need one bud light every 5 minutes)
Add on... Tony Alves adds some whisky. I never have whisky at home. So I add a bit of spicy rum, I like the Jerry Sailor spiced rum which I tend to always have some
Cheers,
p.s. Did I just put up a chicken recipe on a escort board?