Mozambique-Style Peri-Peri Chicken
When it comes to bold, vibrant flavors, few dishes captivate food lovers quite like Peri Peri Chicken from Mozambique.
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:
Whole chicken (spatchcocked) or 2–3 lbs chicken pieces
Instructions
Make the Peri-Peri sauce:
Blend chilies, garlic, onion, lemon juice, vinegar, paprika, salt, pepper, and olive oil until smooth.
Marinate:
Coat the chicken generously with the sauce. Refrigerate for 2–4 hours (overnight is best).
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.
Finish:
Brush with more Peri-Peri sauce before serving for added heat and shine.
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