Frango à Zambeziana (Piri-Piri Chicken)
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The Tale of Frango à Zambeziana (Piri-Piri Chicken)
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Frango à Zambeziana, piri-piri grilled chicken, showcases the African bird's eye chile that Portuguese traders encountered in Mozambique and helped spread globally through their trading networks; the "Zambeziana" name ties it to the Zambezi River region. Piri-piri chicken remains one of Mozambique's best-known culinary exports.
Ingredients
Scale:· 4 servings
- 1 whole chicken, spatchcocked or cut into pieces
- 6 piri-piri (bird's eye) chilies
- 6 cloves garlic
- 1 tsp paprika
- 1 lemon, juiced
- 4 tbsp vegetable oil
- 2 tbsp butter
- Salt to taste
Instructions
- 1Blend the chilies, garlic, paprika, lemon juice, oil and salt into a smooth, fiery marinade.
- 2Rub the marinade thoroughly over the chicken, working it under the skin as well, and marinate for at least 2 hours or overnight.
- 3Preheat a grill or oven to medium-high heat.
- 4Grill or roast the chicken, basting frequently with the reserved marinade, for 35-40 minutes until the skin is charred and the meat is cooked through.
- 5Meanwhile, melt the butter and mix with any remaining marinade to make a basting sauce for serving.
- 6Rest the chicken for 5-10 minutes before carving.
- 7Drizzle with the buttery piri-piri sauce and serve with rice or fries.
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