Why recepie famous for?
We introduced the cuisine of Mozambique to you with our take on Matapa. Our second dish from Mozambique is the ubiquitous piri piri chicken (also called peri-peri or pili-pili).
Ingredients
2 hours
1 chicken
For the sauce
2/3 cup (157ml) lemon juice (about 3 lemons)
2/3 cup (157ml) white vinegar
2/3 cup (157ml) olive oil
7 cloves of garlic, pressed
2 Tablespoons smoked paprika
1 Tablespoon sweet paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon onion powder
2 heaping Tablespoons (26g) coarse Celtic sea salt
14 African birds-eye chilies or 10 Thai chilies, chopped
For the chicken
1 3-4 pound (1.4-1.8 kg) chicken, spatchcocked
Instructions
Instructions
Combine in glass jar. Shake or blend with immersion blender.Rest, covered in refrigerator for 1-24 hours (the longer the better).
For the chicken
Start a full chimney of charcoal and prepare grill for indirect heat with a disposable drip pan (Feel free to do this before you start the sauce)
Place chicken flat on grill (with breasts facing away from coals if possible), skin-side up and apply piri piri sauce
Grill 30 minutes, basting with sauce every 10-15 minutes
Check temperature
Grill 20-30 minutes more until breast reaches 160-165F (71- 74C) and the thigh is 165-170F (74-77C) flipping the chicken during last 10 minutes so skin gets crispy
Rest chicken off-heat loosely tented with foil for 10-15 minutes
d Pork Shoulder Bites
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