Recipe
Mozambican Peri-Peri Chicken
Butterflied chicken is coated in a fiery peri-peri marinade of chillies, garlic, lemon and paprika, then grilled until the skin is charred, the meat stays juicy and the flavours are bright.
Ingredients
Method
30 mins prep45 mins cook75 mins total
Blend the chillies, garlic, lemon juice, oil, paprika, oregano, salt, pepper and honey. Reserve 3 tablespoons separately.
Coat the chicken with the remaining marinade and chill for at least 30 minutes, preferably overnight.
Heat the grill or barbecue to medium. Grill the chicken skin-side down for 8 minutes, then turn.
Cook for 35–40 minutes, turning and brushing with the reserved marinade, until the thickest part reaches 75°C. Rest for 10 minutes before carving.
Notes
Adjust the chilli count to suit your heat tolerance. A low oven can finish the chicken if the skin darkens too quickly.
About this recipe
Mozambican peri-peri chicken brings together hot red chillies, sharp lemon, garlic, smoked paprika and oregano in a vivid marinade. Butterflying the chicken spreads the meat into an even layer, helping the thicker portions cook alongside the breast while the grill builds a smoky, blistered skin.
Marinate the chicken for at least 30 minutes, or overnight for deeper flavour. Keep a portion of the marinade separate for brushing, and cook until the thickest part reaches 75°C. Rest before carving and serve with chips, salad or grilled maize for a generous family meal.
