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Chicken Mozambique

chicken braai

This is Portuguese version of Chicken Piri Piri. My family loves spicy food and just as a bottle of Piri Piri sauce is a standard in my fridge, so is it in every Portuguese home.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 6 cloves garlic, pressed
  • 2 teaspoon salt
  • 2 bay leaves
  • 5 teaspoon paprika
  • piri piri to taste*
  • 2 cups coconut milk
  • 2 medium sized chickens cut into portions (we call them braai packs)
  • juice of 1 lemon
  • 1/4 cup non-dairy margarine
  • 1/4 cup olive oil


1. In a large bowl, mix the garlic, salt, bay leaves, paprika and piri piri to a paste. Add the coconut milk.

2. Place the chicken in the coconut milk marinade for at least 6 - 8 hours, turning often.

3. Remove the chicken from the marinade. Mix the marinade with the lemon juice, margarine and oil. Bring to a boil and use this mixture to baste the chicken which should be grilled over medium coals. Serve the chicken with any remaining marinade, but boil up the remaining marinade first as raw meat has been marinating in it and this could be a health hazard.

*Mimi's Piri Piri Sauce

There are dozens of recipes for piri piri sauce. I prefer this very simple one. Piri piri chillies are VERY HOT. Unless you grown your own, they may be bought as dried, whole chillies. If you are using fresh chillies, crush or slice them, place them in a jar or bottle (preferably on with a cork top), add 2 cloves of crushed garlic, a small piece of lemon rind, 1 tsp lemon juice and 1 tsp salt. Fill the rest of the bottle with two-thirds mixed olive and cooking oil and one-third vinegar. Cork the bottle and shake once a day. Leave for at least 10 - 15 days before using.

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