Mozambican Charcoal-Grilled Peri Peri Chicken

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A hallmark of Mozambican street kitchens, this charcoal-grilled chicken is smothered in a fiery homemade peri-peri sauce built around bird's eye chilies, garlic, lemon, and smoked paprika. The bird is butterflied, marinated overnight, and slowly seared over smoky coals so the skin crisps while the meat stays juicy and deeply spiced.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 35 gFat
• 8 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 1 gSugar
• 44 gProtein
• 720 mgSodium
• 480 mgPotassium
• 55 mgCalcium
• 2.4 mgIron
• 32 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the peri-peri marinade and basting sauce

• 10 fresh red bird's eye chilies, stems trimmed
• 8 garlic cloves, smashed
• 1 small red onion, roughly chopped
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice (about 2 lemons)
• 3 tablespoons red wine vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• 2 bay leaves

For the chicken

• 1 whole chicken (about 1.4 kg / 3 lb), backbone removed and butterflied
• 2 tablespoons olive oil, for rubbing
• 1 lemon, halved, for grilling
• Flaky sea salt, to finish
• Chopped fresh cilantro, to serve

Directions

1. Make the peri-peri sauce: combine the bird's eye chilies, garlic, red onion, olive oil, lemon juice, red wine vinegar, smoked paprika, oregano, salt, and bay leaves in a blender. Blend until a coarse, pourable paste forms, adding 2 to 3 tablespoons of water if needed; set aside half of the sauce in a small bowl for basting.
2. Prepare the chicken: pat the butterflied chicken dry with paper towels, then score the skin in a few places with a sharp knife. Rub all over with the olive oil and season lightly with sea salt.
3. Marinate: coat the chicken generously on both sides with the remaining half of the peri-peri sauce, working some under the skin where possible. Place in a large dish, cover, and refrigerate for at least 4 hours, or preferably overnight for the deepest color and flavor.
4. Prepare a charcoal grill for medium-high indirect heat, arranging hot coals on one side; allow the grate to heat for about 10 minutes until glowing and lightly ashed.
5. Place the chicken skin-side down over direct heat and sear for 6 to 8 minutes, until the skin is deeply browned and beginning to char; if flames flare, briefly move the bird to the cooler side.
6. Flip the chicken skin-side up, move it to the cooler side of the grill, cover, and cook for 25 to 30 minutes, turning and basting with the reserved sauce every 5 to 7 minutes, until the juices run clear and an instant-read thermometer inserted into the thickest thigh reads 74°C (165°F).
7. During the last 2 minutes, place the lemon halves cut-side down on the grill until charred, then transfer the chicken to a board and let rest for 8 to 10 minutes.
8. Carve into pieces, scatter with cilantro, squeeze over the charred lemon, sprinkle with flaky salt, and serve hot with any extra reserved peri-peri sauce on the side.

Cook’s Notes

• Always wear kitchen gloves when handling bird's eye chilies and avoid touching your eyes; the heat is intense and lingers on skin.
• For the most authentic flavor, use real wood or hardwood charcoal rather than briquettes, which can impart a chemical taste.
• Marinating overnight gives the bird a deep sunset-red hue and tames the chili heat into a slow, aromatic burn.
• Remove the seeds and inner ribs from the chilies if you prefer a milder sauce; leave them in for traditional fiery heat.
• Serve with simple sides such as coconut rice, a tomato-onion salad, or grilled corn to balance the heat and soak up the juices.

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