Frango à Zambeziana (Mozambican Piri-Piri Chicken)

Ingredients

• 1 whole chicken, spatchcocked
• 6 red bird’s eye chilies
• 4 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup oil
• 1 tsp paprika
• Salt to taste

Instructions

1. 1Blend chilies, garlic, lemon juice, oil, paprika, and salt into a smooth piri-piri marinade.
2. 2Rub the spatchcocked chicken generously with the marinade, working it under the skin.
3. 3Marinate in the refrigerator for at least 2 hours, ideally overnight.
4. 4Prepare a grill for medium-hot indirect heat.
5. 5Grill the chicken skin-side up first, basting occasionally with reserved marinade, for 30-35 minutes until cooked through.
6. 6Finish skin-side down for a few minutes to char, then rest 5 minutes before carving.
7. 7Serve with extra piri-piri sauce on the side.

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