This week’s Global Table. If you’re feeling the grilling doldrums, fly with me to Mozambique. These beautiful people know how to grill. Mozambique chicken has a smooth coconut flavor with bright lemon, garlic and hot chili pepper notes. There are many versions but the best recommend a leisurely overnight marinade.
Mozambique Chicken can be as fire-hot as you’d like (just add more piri piri, to taste). Even those with delicate taste buds can enjoy this chicken recipe by reducing the piri piri to a little splash. The way I prepared the chicken has some heat, but nothing that’ll send in the fire engines.
| Servings |
| 4-6 people |
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This week’s Global Table. If you’re feeling the grilling doldrums, fly with me to Mozambique. These beautiful people know how to grill. Mozambique chicken has a smooth coconut flavor with bright lemon, garlic and hot chili pepper notes. There are many versions but the best recommend a leisurely overnight marinade.
Mozambique Chicken can be as fire-hot as you’d like (just add more piri piri, to taste). Even those with delicate taste buds can enjoy this chicken recipe by reducing the piri piri to a little splash. The way I prepared the chicken has some heat, but nothing that’ll send in the fire engines.
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Ingredients
- 4-6 whole chicken legs
For the marinade
- 2 Tbsp piri piri , for mild
- 1 cup coconut milk
Servings: people
Units:
Instructions
- First set up the grill. Then, mix up your piri piri.
- Toss the chicken with a cup of creamy coconut milk and as much piri piri as you can stand. Let marinade all morning, or preferably overnight. Turn the chicken once or twice to ensure it gets all over the chicken. (If you score the meat, the marinade penetrates the chicken more thoroughly).
- The next day, start cooking. Grill the chicken over medium heat (about 350F), until cooked through and the juiced run clear, about 40 minutes. Preferably, keep the chicken just off the direct heat.
- Turn once and baste a couple of times with more marinade.
- Serve with rice and extra piri piri.