NOMVEX food / World Atlas

Mozambique · main · English edition

Piri-piri chicken

Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.

4 servings · 70 minutes (estimated)

Piri-piri chicken
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Ingredients

Quantities for 4 servings.

  • 1.6 kg Whole chicken
  • 8 piece Piri-piri chillies
  • 8 clove Garlic
  • 3 piece Lemons
  • 1 tbsp Smoked paprika
  • 100 ml Olive oil
  • 3 tbsp Vinegar
  • 50 g Butter
  • 1 tbsp Oregano
  • to taste Salt and pepper

Method

  1. Cut the chicken along the backbone, open it out and press it flat.
  2. Blend the chillies, garlic, the juice of two lemons, paprika, vinegar, oregano, oil and salt.
  3. Pour half the sauce into a separate bowl; that half is for basting.
  4. Coat the chicken with the rest, working it under the skin, and refrigerate overnight.
  5. Light the coals and rake them to the sides; the heat has to be indirect.
  6. Grill the chicken skin up for thirty minutes, then turn it and give it fifteen more.
  7. For the last five minutes baste with the reserved sauce mixed with melted butter. Serve with lemon.
Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.