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Peri-Peri Chicken (Mozambican Style)
Authentic Mozambican peri‑peri chicken marinated in lemon, garlic, ginger and Portuguese chicken spice, briefly boiled for tenderness and finished over hot charcoal for a smoky, charred flavor. The recipe includes a simple peri‑peri sauce that is reduced and brushed onto the chicken for a glossy, spicy finish.
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Cost Breakdown
Critical Success Points
- • Cutting the chicken into even pieces for uniform cooking.
- • Marinating for at least 10 minutes to infuse flavor.
- • Par‑boiling to ensure the meat stays moist during grilling.
- • Achieving a good char on a hot charcoal grill.
- • Reducing the sauce to a glaze consistency.
Safety Warnings
- • Handle raw chicken with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Use heat‑resistant gloves when working with hot charcoal.
- • Ensure the grill is placed on a stable, non‑flammable surface.
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