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  • Flame Grilled Mozambiquen Peri Peri Chicken

    2 votes
    Flame Grilled Mozambiquen Peri Peri Chicken
    Prep: 30 min Cook: 30 min Servings: 2
    by Peter Brown
    100 recipes
    >
    The best Portuguese style flame grilled chicken perfected in Mozambique on many fishing trips. It is a lot of hard work but fun and well worth the effort . Once tried it will become a firm favourite as a BBQ (BRAAI) The secret is in the way it is cooked. Its thirsty work so have plenty of beer on hand for the chef

    Ingredients

    • 1 Chicken spatchcocked (called a FLATTIE)
    • 5tsp crushed Garlic
    • 2 tsp coarse salt
    • 4 tsp Peri Peri powder (or Chilli -powder)
    • 3 TBS virgin Olive Oil

    Directions

    1. In a pestle and mortar crush the garlic and salt to form a paste
    2. Add Peri Peri and mix some more
    3. Add olive oil and mix very well
    4. Spatchcock the chicken and slit the edges of the skin to allow you to push the marinade mix under the skin.
    5. The remainder of the mix smear on the outside of the bird.
    6. leave to marinade for a minimum of 2 hours preferably much longer ,over nite if possible
    7. HERE IS THE SECRET
    8. Make a very hot fire useing Charcoal or a mixture of Charcoal and wood,
    9. Place chicken in hinged grid and place close to hot coals.(which should have tiny blue flames on them.
    10. As soon as flame touches chicken turn over and do the other side and repeat.
    11. This must be done for 30 minutes NOT LONGER
    12. Depending on the heat of your coals you can be turning every 10 seconds or less .
    13. The bird must not burn or dry out
    14. Split the chicken in two length ways and add lots of fresh Lemon Juice
    15. Serve with a green Salad ,portuguese rolls and chips(french fries) and plentyCold White wine

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