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The McChicken’s nutritionals may look identical to the sandwich that’s slotted at number one, but we had to dock the golden arches for using an additive called polysorbate 80 in their bun. A recent Cancer Research study linked the additive to colon cancer in mice. It’s not the first time the additive has been implicated in threats to your health. The same team of Georgia State University researchers had previously linked the emulsifier with low-grade inflammation in the intestine. Besides watching out for it in your sandwich bun, look out for it in your favorite diet ice creams .
The other thing that I tried since we also cook/grill Mexican cuisine is a green version of this sauce using lime juice instead of lemon juice and green chili peppers (a combination of Jalapeño plus some Serrano peppers for added heat) instead of the local hot red peppers combined with dried piri piris.
The red sauce is a little bolder taste that I prefer over the green variation that I made so I probably will not make the green variation too many more times. It is still good, though and worth a try.
Another variation that I take in the preparation is that I roast or slow cook using either my Weber kettle or my Weber Smokey Mountain (run at higher temps like 300*F) instead of throwing it over direct heat. It gives you more time to absorb the sauce in and the higher temps keep the skin on the crisper side.
As far as which we like better, the traditional Portuguese recipe or the Mozambique style recipe, both are great and we will be making both in our outdoor kitchen from now on. Both recipes will be in the rotation of other favorite grilled chicken recipes that we enjoy.
Good luck to anyone who tries Nelson’s traditional style or the Mozambique style that Trevor has shared. Both are great and worth your time to try.
I will be putting a YouTube video together soon on how I did this. I’ll share it here.