Peri-Peri Chicken (Mozambican Style)

Ingredients

• 2 pieces Whole Chicken (about 1.5 kg each, skin on)
• 4 pieces Lemon (juiced and zest grated)
• 2 heads Garlic (peeled and minced (about 10 cloves))
• 2 pieces Ginger (peeled and finely grated (about 2 inches total))
• 2 tbsp Olive Oil (extra‑virgin, for light coating)
• 2 tbsp Portuguese Chicken Spice (store‑bought peri‑peri blend or homemade (paprika, cayenne, oregano, garlic powder))
• 4 cups Water (for boiling the chicken)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Chicken

   Rinse the chickens under cold water, pat dry, and place on a cutting board. Using a sharp knife, cut each bird into 8–10 pieces (legs, thighs, wings, breast halves) so the meat cooks evenly and the marinade penetrates.

   Time: PT10M

2. Make the Marinade

   In a large mixing bowl combine the lemon juice and zest, minced garlic, grated ginger, olive oil, Portuguese chicken spice, salt and pepper. Stir until a uniform paste forms.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken pieces to the bowl, toss to coat every piece thoroughly. Cover the bowl with plastic wrap and let sit at room temperature for 10 minutes.

   Time: PT10M

4. Par‑boil the Chicken

   Transfer the marinated chicken (including any leftover marinade) to a large pot. Add 4 cups of water, bring to a gentle boil, then reduce to a simmer for 8‑10 minutes until the meat is just starting to become tender but not fully cooked.

   Time: PT10M

   Temperature: 212°F

5. Prepare the Grill

   While the chicken is simmering, light a charcoal grill and let the coals turn gray (about 15 minutes). Arrange the coals for medium‑high heat and place a drip pan underneath the cooking grate.

   Time: PT15M

6. Grill the Chicken

   Remove the chicken pieces from the pot, let excess liquid drip off, and place them skin‑side down on the hot grill. Grill 4‑5 minutes per side, basting with the reduced peri‑peri sauce (see step 7) until the skin is darkly charred and the interior reaches 165°F.

   Time: PT20M

   Temperature: 400°F

7. Reduce the Peri‑Peri Sauce

   While the chicken grills, pour the remaining liquid from the pot into a small saucepan. Bring to a boil and reduce by half (≈5‑7 minutes) until slightly thickened. Adjust seasoning if needed.

   Time: PT7M

   Temperature: 212°F

8. Finish and Serve

   Brush the grilled chicken with the reduced sauce, let rest 2 minutes, then arrange on a serving platter. Garnish with extra lemon wedges and fresh herbs if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

15 g

Fiber

1 g