Frango à Zambeziana

Name: Frango à Zambeziana
Prep time: 80 min
Cook time: 35 min
Total time: 115 min
Yield: 4 servings
Cuisine: Mozambican
Ingredients: 1.4 kg whole chicken (spatchcocked); 6 cloves garlic (minced); 2 pcs piri-piri chiles (or substitute bird's eye chile, minced); 1 pc lemon (juiced); 60 g butter (melted); 60 ml vegetable oil; salt (to taste)

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A Cooksy cook

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Grilled chicken basted in a garlicky piri-piri and lemon butter sauce, named for the Zambezi river region, a Mozambican classic showing the country's Portuguese culinary influence.

Servings4 SERVINGS

Ingredients

0 of 7 gathered · scaled for 4

Method

Mix the marinade

Whisk together the garlic, chile, lemon juice, melted butter, oil and salt.

Marinate the chicken

Rub the marinade all over the spatchcocked chicken, working it under the skin where you can.

A couple of hours works, but overnight in the fridge gives the deepest flavor.

60 min

Heat the grill

Light a charcoal or gas grill and heat it to medium.

10 min

Grill the chicken

Grill the chicken skin-side up first, turning occasionally and basting with the leftover marinade, until fully cooked through.

Move the chicken to indirect heat if the skin is browning faster than the inside is cooking.

30 min

Rest and serve

Rest the chicken briefly before carving and serve hot with rice or fries.

5 min

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Frango à Zambeziana

5 steps · 4 timers · 4 servings