ForkwiseFrango à Piri-Piri (Mozambican Chilli Chicken)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 1.2 kg chicken pieces or a spatchcocked chicken
- 6 fresh red bird’s-eye chillies
- 4 cloves garlic
- Juice of 2 lemons
- 1 tsp sweet paprika
- 1 tsp salt
- 4 tbsp olive oil
Method
- Blend the chillies, garlic, lemon juice, paprika, salt and oil into a sauce.
- Rub half over the chicken and leave for at least 30 minutes (or overnight in the fridge).
- Grill over coals or roast at 200°C (400°F) for 35 to 45 minutes, basting with the sauce, until cooked through and charred at the edges.
- Serve with the rest of the sauce on the side.
Gluten-free check: We make our own chilli sauce. Bottled piri-piri sauces can contain thickeners – check the label.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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