Mozambique-Style Peri-Peri Chicken

Ingredients

For the Peri-Peri Marinade:

• 6–8 fresh red chilies (or African bird’s-eye chilies for extra heat)

• 4 cloves garlic

• 1 small onion

• 2 tbsp lemon juice

• 2 tbsp white vinegar

• 1 tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil

For the chicken:

• 1 whole chicken (spatchcocked) or 2–3 lbs chicken pieces

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Instructions

1. Make the Peri-Peri sauce:
   Blend chilies, garlic, onion, lemon juice, vinegar, paprika, salt, pepper, and olive oil until smooth.

2. Marinate:
   Coat the chicken generously with the sauce. Refrigerate for 2–4 hours (overnight is best).

3. Grill or roast:

   • Grill: Cook on medium heat 20–30 minutes, turning often, until charred and cooked through.

   • Oven: Bake at 400°F (200°C) for 35–45 minutes, basting with extra sauce.

4. Finish:
   Brush with more Peri-Peri sauce before serving for added heat and shine.

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Serving Ideas

• Serve with rice, fries, or grilled corn.

• Add extra lemon for brightness.

• Pair with a cooling side like coleslaw.

Did you know about Mozambique in Laguna beach, California? Check here

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