This Mozambique Chicken recipe brings together fiery piri piri sauce and creamy coconut milk for a flavorful grilled chicken dinner. The combination creates a delicious balance of spicy heat and mellow coconut richness, making it a wonderful alternative to ordinary barbecue chicken. With just a few ingredients and a little time to marinate, this African-inspired chicken dish delivers plenty of flavor without complicated preparation.
The secret to this recipe is the simple marinade. Piri piri sauce provides the signature chili pepper heat, while coconut milk helps mellow the spice and coat the chicken with a rich, creamy mixture. You can adjust the amount of piri piri sauce to suit your preference, using the suggested two tablespoons for a milder version or adding more for extra heat.
The recipe calls for four to six whole chicken legs, making it an excellent choice for a family dinner or casual outdoor gathering. The chicken marinates for several hours, preferably overnight, allowing the flavors to develop before grilling. Turning the chicken occasionally helps distribute the marinade evenly.
When it’s time to cook, the chicken is grilled over medium heat, approximately 350°F, preferably away from direct flames. This approach allows the chicken to cook gradually while developing an appetizing grilled exterior. A pair of long-handled stainless steel grilling tongs makes turning the chicken easier while keeping your hands away from the heat.
For serving, pair this grilled piri piri chicken with fluffy white rice, coconut rice, or crispy French fries. The rice is particularly good for balancing the spicy sauce, while the fries make a satisfying accompaniment for a casual meal.
Whether you’re planning a weekend cookout or exploring new ways to prepare grilled chicken, this Mozambique chicken recipe offers a distinctive combination of creamy coconut flavor, chili pepper heat, and juicy grilled meat.
Love spicy recipes? Try these other excellent dishes:
Print
Mozambique Chicken
- Total Time: 8:40
- Yield: 4 1x
Ingredients
- 4–6 whole chicken legs
- For the marinade
- 2 Tbsp piri piri sauce, for mild, more if you like it hot!
- 1 cup coconut milk
Instructions
- 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. TIP: 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 french fries or coconut rice and extra piri piri.
Notes
Grilling Tip: Grill the chicken over medium, mostly indirect heat until the thickest part reaches 165°F (74°C), measured away from the bone with an instant-read thermometer. Turn occasionally for even cooking. If you want to baste the chicken, reserve a separate portion of the marinade before adding the raw chicken. Never reuse raw-chicken marinade unless it has first been brought to a full boil.
- Prep Time: 8:00
- Cook Time: :40
- Category: Entree
- Method: Grilled