Description
This Mozambican Peri Peri Chicken brings together zesty lemon, garlic, smoky paprika, and a proper kick of peri peri heat. Grill it on the braai or in the oven, then finish with a creamy, tangy sauce that’s worth every last drop.
Ingredients
Units
Scale
Chicken and Marinade
- 2.2 lb (1 kg) chicken pieces, such as wings, drumsticks, or thighs
- 1/2 cup olive oil
- 1/2 cup lemon juice, freshly squeezed if possible
- 1/2 cup vinegar
- 1/4 cup paprika
- 2 1/2 tbsp peri peri powder
- 1 1/2 tsp dried chili flakes
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 3 bay leaves, crushed
- 1 tbsp brown sugar
- Salt and black pepper, to taste
Creamy Peri Peri Sauce
- 1/4 cup fresh cream
Instructions
- Whisk together the 1/2 cup olive oil, 1/2 cup lemon juice, 1/2 cup vinegar, 1/4 cup paprika, 2 1/2 tbsp peri peri powder, 1 1/2 tsp dried chili flakes, 1 tbsp dried oregano, 2 minced garlic cloves, 3 crushed bay leaves, and 1 tbsp brown sugar in a large bowl. Season with salt and black pepper to taste. Give it a taste and adjust the seasoning if needed, keeping in mind that the flavour will develop as the chicken marinates.
- Add the 2.2 lb (1 kg) chicken pieces and turn them until they’re thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours. If you’ve got time, leave them for 4 to 12 hours for a deeper flavour, but don’t leave them marinating for too long because the lemon juice and vinegar can affect the texture of the meat.
- For the braai, preheat your grill to medium heat. Remove the chicken from the marinade, letting the excess drip off, and place the pieces on the grill. Cook, turning occasionally and basting with a little reserved marinade that hasn’t touched the raw chicken, until the chicken is nicely charred and cooked through.
- If you’re using the oven, preheat it to 350⁰F (180⁰C). Arrange the marinated chicken pieces in a roasting dish in a single layer. Roast for approximately 35 to 45 minutes, turning halfway through and basting with the reserved marinade. Larger pieces may need a little longer. The chicken is ready when the thickest part reaches an internal temperature of 165⁰F (74⁰C), without touching the bone with the thermometer.
- While the chicken cooks, pour the marinade that came into contact with raw chicken into a saucepan. Bring it to a full boil and maintain the boil for at least 5 minutes, stirring regularly. Continue cooking until it has reduced slightly. If there’s too much marinade for the amount of sauce you want, reduce it further before adding the cream. Never use raw marinade as a finishing sauce without boiling it first.
- Reduce the heat to low and stir in the 1/4 cup fresh cream. Simmer gently for about 2 minutes, stirring until the sauce is smooth. Avoid a hard boil once the cream has been added, as it can split. Taste and adjust the seasoning if necessary.
- Transfer the cooked chicken to a serving platter and drizzle with the creamy peri peri sauce. Serve the remaining sauce on the side for anyone who wants a little extra. Have plenty of napkins handy, because this is finger licking food!
Notes
Prepared, tried, and tested by Gail
