Mozambique / Main
Piri-piri chicken
Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.
Ingredients
- Whole chicken1.6 kg
- Piri-piri chillies8
- Garlic8 cloves
- Lemons3
- Smoked paprika1 tbsp
- Olive oil100 ml
- Vinegar3 tbsp
- Butter50 g
- Oregano1 tbsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the chicken along the backbone, open it out and press it flat.
Blend the chillies, garlic, the juice of two lemons, paprika, vinegar, oregano, oil and salt.
Pour half the sauce into a separate bowl; that half is for basting.
Coat the chicken with the rest, working it under the skin, and refrigerate overnight.
Light the coals and rake them to the sides; the heat has to be indirect.
Grill the chicken skin up for thirty minutes, then turn it and give it fifteen more.
For the last five minutes baste with the reserved sauce mixed with melted butter. Serve with lemon.