This Peri Peri Chicken Recipe is Going to BLOW Your Mind! It is So Packed with Flavor!
Recipe Information
Mozambique Peri Peri Chicken
Cultural Context
Originating from Mozambique, Peri Peri Chicken is a vibrant dish that showcases the influence of Portuguese cuisine on African flavors. Traditionally, it features a spicy marinade made from peri peri peppers, garlic, and other spices, often grilled to perfection. This dish is celebrated for its bold flavors and is often served at gatherings and celebrations, symbolizing the warmth of Mozambican hospitality. Today, variations can be found in many countries, especially in South Africa and Portugal, where it has become a beloved staple.
peri peri sauce
🥗Healthier: homemade chili sauce
💰Cheaper: hot sauce
Homemade chili sauce can reduce preservatives while maintaining heat.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Vegetable oil is often less expensive and works well for marinating.
fresh parsley
🥗Healthier: cilantro
💰Cheaper: dried parsley
Dried parsley is more affordable and has a longer shelf life.
whole chicken
🥗Healthier: skinless chicken
💰Cheaper: chicken thighs
Chicken thighs are cheaper and remain juicy when cooked.
Start by adding 1 cup of coconut milk to a bowl.
Add 3 cloves of garlic, zest from 2 limes, juice from those limes, and zest from 1 orange to the bowl.
Add 3/4 teaspoon of peri peri pepper, 1 teaspoon of coriander, and 1/4 teaspoon of white pepper to the mixture.
Incorporate 2 tablespoons of white wine vinegar and 3 tablespoons of olive oil into the bowl.
Add a teaspoon and a half to two teaspoons of kosher salt and stir the mixture well.
Place the bottom half of a spatchcock chicken into a baggie and pour the marinade over it, ensuring the chicken is well coated.
Seal the bag and refrigerate for at least 2 hours.
Prepare the dipping sauce by mixing 1/2 teaspoon of peri peri pepper, 1/4 teaspoon of coriander, 1 to 2 minced garlic cloves, 3 tablespoons of olive oil, 1.5 teaspoons of white wine vinegar, a pinch of kosher salt, lime zest, and lime juice in a bowl.
Mix in 1.5 to 2 teaspoons of chopped cilantro and a tiny bit of orange zest into the sauce.
Divide the sauce into two parts, adding 1 cup of Greek yogurt to one part to create a milder sauce.
Set both sauces in the fridge until ready to serve.
Prepare the grill with 12-14 briquettes and a drip pan, adding beer and water to the pan.
Place the chicken on the grill over indirect heat and cover, cooking for about 45 minutes or until the chicken reaches 165°F.
Once cooked, let the chicken rest for 15-20 minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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