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Loading...Piri piri chicken is Mozambique's signature dish, born from Portuguese colonists who brought chilies from the New World and paired them with local bird's eye peppers, citrus, and garlic. The fiery marinade tenderizes the meat while infusing it with smoky depth, then the chicken is grilled over open coals for charred, juicy perfection. Serve with lemon wedges and a simple tomato-onion salad for an authentic Mapito-style meal.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 31 gFat
- 7 gSaturated Fat
- 6 gCarbs
- 1 gFiber
- 2 gSugar
- 44 gProtein
- 720 mgSodium
- 610 mgPotassium
- 55 mgCalcium
- 2.4 mgIron
- 28 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the Piri Piri Marinade
- 8 to 10 fresh red bird's eye chilies, stems removed (seeds optional for less heat)
- 6 garlic cloves, peeled
- 1 small red onion, roughly chopped
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
For the Chicken
- 1 whole chicken (about 3.5 lb / 1.6 kg), butterflied or cut into 8 pieces
- 1 tablespoon vegetable oil, for grilling
- 1 lemon, cut into wedges, for serving
- 1/4 cup fresh cilantro leaves, roughly chopped, for garnish
Directions
- Combine the chilies, garlic, red onion, lemon juice, olive oil, red wine vinegar, smoked paprika, oregano, salt, pepper, and bay leaves in a blender or food processor. Pulse until a coarse, vibrant red paste forms, scraping down the sides as needed.
- Pat the chicken pieces very dry with paper towels. Using a sharp knife, make 2 to 3 shallow slashes across each piece, cutting just into the meat to help the marinade penetrate.
- Place the chicken in a large resealable bag or nonreactive bowl and pour in roughly two-thirds of the marinade. Massage thoroughly so every piece is coated, then seal and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
- Remove the chicken from the fridge 30 minutes before cooking to take the chill off. Reserve the remaining one-third of the marinade in the refrigerator for basting.
- Prepare a charcoal or gas grill for two-zone cooking, aiming for a medium-high direct heat zone around 200°C / 400°F. Brush the grates clean and oil them lightly with vegetable oil held in a folded paper towel.
- Place the chicken skin-side down over direct heat and grill for 6 to 8 minutes until well-browned with clear char marks. Flip and continue grilling another 10 to 12 minutes, moving pieces to the cooler zone if flare-ups threaten to burn the marinade.
- During the final 5 minutes of cooking, brush the chicken generously with the reserved marinade, turning once so both sides glaze. Continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reads 75°C / 165°F.
- Transfer the chicken to a platter, tent loosely with foil, and let rest for 5 to 7 minutes so the juices redistribute. Discard any leftover baste that touched raw chicken.
- Serve hot with lemon wedges for squeezing over the top, scattered cilantro, and traditional sides such as Portuguese-style rice, simple grilled corn, or a tomato-and-onion salad.
Cook’s Notes
- Wear disposable gloves when handling bird's eye chilies, and never touch your eyes until you've washed your hands thoroughly with soap.
- If you cannot find fresh bird's eye chilies, substitute 2 to 3 teaspoons of dried piri piri chili flakes or 1 tablespoon of a good-quality bottled piri piri sauce, adjusting to taste.
- Marinating overnight produces noticeably deeper flavor and more tender meat, but a minimum of 4 hours will still give excellent results.
- No grill available? Roast the chicken on a wire rack set over a sheet pan at 220°C / 425°F for 35 to 40 minutes, basting twice with the reserved marinade.
- For a smoky indoor version, finish the grilled chicken under a hot broiler for 2 to 3 minutes to blister the marinade without burning it.
