Mozambique Chicken

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Try this excellent recipe for chicken marinated in a spicy Piri Piri sauce, Mozambique Chicken. Chicken marinated in Piri Piri and coconut milk is a succulent treat. It’s got one secret ingredient that makes all the difference – tasty coconut milk. This would be something totally different from your everyday grilled chicken – I promise! You will be pleased!!

Mozambique chicken has a smooth, delicate coconut flavor with bright lemon, garlic and hot chili pepper notes. There are many versions of this recipe, but the best all recommend a leisurely overnight marinade for the juiciest results. With only a handful of pantry staples, you can have this flavorful chicken in no time. I used skinless and boneless chicken breasts, but you can use skin on chicken, drumsticks, or thighs… It’s totally up to you. This recipe is so good, easy and tasty! You’re going to want to make it all the time! 

This recipe for 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 just for flavor. Chicken Mozambique is great because it is not difficult to make and is always sure to impress your family and guests. It is most typically served alongside a side of white rice or french fries, but get creative and partner with your groups favorite sides.

Love spicy recipes? Try these other excellent dishes:


Mozambique Chicken

piri piri chicken 1024x683 2

  • Author: Sasha Martin
  • Prep Time: 240
  • Cook Time: 40
  • Total Time: 280


  • 46 whole chicken legs
  • For the marinade
  • 2 Tbsp piri piri sauce, for mild, more if you like it hot!
  • 1 cup coconut milk


  1. Set up the grill. Then, mix up your piri piri.
  2. 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.
  3. 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.
  4. Turn once and baste a couple of times with more marinade.
  5. Serve with french fries or coconut rice and extra piri piri.


  • Serving Size: 4
Find this recipe useful? Share it with your friends!