Foods AdventuresRecipes from around the world

Mozambican Chicken Piri-Piri (Peri-Peri Grilled Chicken)

By ·

Jump to recipe ↓
Mozambican piri-piri grilled chicken with rice and tomato cucumber salad.
Jump to Recipe Print Recipe

Mozambican piri-piri chicken pairs smoky grilled pieces with a bright, hot chili marinade rooted in the country’s coastal cooking traditions.

Blend the chilies, garlic, lemon, and oil into a loose marinade, let the chicken absorb it, then grill over moderate heat until browned and juicy.

Move the chicken to a cooler part of the grill if the skin darkens before the thickest part reaches a safe temperature.

Serving Suggestions

Serve the chicken with plain rice, a crisp tomato and cucumber salad, and extra piri-piri sauce at the table.

Piri-piri chicken cut open beside chili-lime sauce, rice, and salad.

Recipe Notes

The marinade can be made two days ahead. Reserve a clean portion before touching the raw chicken if you want sauce for serving.

Mozambican piri-piri grilled chicken with rice and tomato cucumber salad.

Mozambican Chicken Piri-Piri

No ratings yet
Juicy grilled chicken marinated with red chilies, garlic, lemon, and olive oil.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mozambican
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Piri-piri chicken
  • 2.5 lb bone-in chicken thighs and drumsticks skin on
  • 6 whole red chilies stems removed
  • 6 cloves garlic
  • 0.25 cup fresh lemon juice
  • 0.25 cup olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp fine salt
Rice and salad
  • 2 cups long-grain rice rinsed
  • 2 medium tomatoes diced
  • 1 medium cucumber diced
  • 0.5 small red onion thinly sliced
  • 0.25 cup fresh parsley chopped

Equipment

  • Blender
  • Large bowl
  • Outdoor grill or grill pan
  • Instant-read thermometer
  • Small saucepan

Method
 

Marinate the chicken:
  1. Blend the chilies, garlic, lemon juice, olive oil, paprika, oregano, and salt until mostly smooth.
  2. Reserve 1/4 cup of the marinade for serving. Toss the chicken with the rest, cover, and refrigerate for at least 2 hours or overnight.
Cook the chicken and rice:
  1. Cook the rice according to the package directions and keep it covered until serving.
  2. Heat a grill or grill pan to medium. Grill the chicken skin-side down for 8 minutes, then turn and cook for 20 to 25 minutes more, turning occasionally, until browned and the thickest piece reaches 165°F (74°C).
  3. Warm the reserved marinade in a small saucepan for 2 minutes before serving as a sauce.
Make the salad and serve:
  1. Combine the tomatoes, cucumber, red onion, and parsley in a bowl. Season lightly with salt.
  2. Rest the chicken for 5 minutes, then serve with rice, salad, and the warmed piri-piri sauce.

Nutrition

Calories: 680kcalCarbohydrates: 53gProtein: 39gFat: 32gSaturated Fat: 7gCholesterol: 145mgSodium: 820mgFiber: 3gSugar: 5g

Notes

  • Chili heat varies; use fewer chilies for a milder marinade.
  • Never reuse marinade that has touched raw chicken without boiling it first.

Keep exploring

All recipes →