Mozambique | Main dish

Piri Piri Chicken

Mozambique's fiery grilled chicken marinated in piri piri chili sauce with citrus, garlic, and paprika.

Country
Mozambique
Region
East Africa
Time
75 min
Serves
4
Level
medium
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Recipe overview

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Piri piri chicken is Mozambique's gift to the world, born from the marriage of African bird's eye chilies and Portuguese colonial cooking techniques. The small but fiery piri piri pepper is native to Mozambique, and local cooks have perfected the art of balancing its heat with citrus and garlic into a marinade that has become globally famous.

What the dish tastes like

Mozambique's fiery grilled chicken marinated in piri piri chili sauce with citrus, garlic, and paprika.

When to cook it

Best for everyday meals, with a medium cooking level and about 75 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Servings: 4

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How to cook it

Step-by-step instructions

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1
Make Piri Piri Sauce
Blend piri piri chilies, garlic, lemon juice, roasted pepper, paprika, oregano, vinegar, oil, and salt into a smooth sauce.
Wear gloves when handling piri piri chilies — they are extremely hot.
2
Marinate Chicken
Score the chicken deeply on both sides. Rub two-thirds of the sauce all over and under the skin. Reserve remaining sauce. Marinate at least 4 hours or overnight.
Deep scores let the marinade penetrate — the longer the marination, the more flavorful.
3
Grill Chicken
Grill chicken over medium-hot charcoal, skin side down first, basting with reserved sauce every 10 minutes. Turn occasionally.
Start skin side down to render fat and get crispy skin.
Grill 45:00
4
Check Doneness
Chicken is done when juices run clear when pierced at the thigh and internal temperature reaches 75C. Rest for 10 minutes.
Rest 10:00
5
Serve
Cut into pieces and squeeze fresh lime over the top. Serve with rice, fries, or matapa on the side.
Serve extra piri piri sauce on the side for those who like more heat.

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