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Home / Types / African Recipes / African Dinner

Mozambique Peri Peri Grill Chicken

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Published:4/28/2020Updated:4/28/2020

Mozambique Peri Peri Grill Chicken or roast chicken – moist, juicy, beautifully browned chicken with a smokey spicy coconut cream sauce. So good, easy and tasty! You’re going to want to make it all the time! 

Is there a more perfect way to cook than with the grill? Not according to me. As soon as the grill is fired up, everyone starts moving outside onto the patio.

There is something about the environment, everyone in anticipation of… the aroma wafting through the air, your mouth salivating, and it all makes you just want to dive in, even before the meat has reached it’s desired doneness.

Okay, confession time. I can’t tell you how many times I have eaten steak that is barely cooked. I just can’t wait, not to talk of vegetables. I never sit down when it has to do with grill food. Unfortunately, when it comes to chicken you can’t afford to do that. And that arouses my appetite even more.

This Mozambique Grill Peri Peri Chicken will do that to you. I had previously made peri peri chicken, but this one is totally different from the other ones. It’s got one secret ingredient that makes all the difference – coconut milk. This would be something totally different from your everyday grill chicken- I promise.

 

This is how to go about it –you need some fresh chili and it is totally up to you on how many you want to use. I only added one tiny chili pepper, I wanted the flavor not the heat (grilling for the kids too). Two (2) medium chili peppers works just perfect. Jalapeno peppers, fresh garlic, red pepper, basil, onions and oregano are also part of the spice blend. Blend everything together with some olive oil and coconut milk as needed.

 

Then add some paprika, salt, lemon and it works out just fine. All these ingredients come together to form one complex and versatile sauce that you can use on almost anything.

The good thing is you can adjust the pepper to suit your heat level. If you are a heat seeker then double the peppers!!!

 

Tips and Notes:

  1. Here’s a quick and helpful video from Jamie Oliver on how to zest and juice a lemon easily.
  2. You can always  use a butterflied or spatchcocked chicken for a more appealing visual presentation. Just grill it skin side up for 30 minutes and check temperature after every 10 minutes or so until the breast part reads 160-165 F (71-74 C) and the thighs is 165-170 F (74-77 C). Then 10 minutes before the end, flip it skin side down to achieve a crispy skin.
  3. If serving this dish for the kids, throw in 1 tiny chili pepper and 2 medium pepper if exclusively for adults. As always, adjust it base on your preference.
  4. The red pepper is a key ingredient in it. However, it also tastes great without it.

 

This recipe was first published on June 2015 and has been updated with new photos and some tips and notes.

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Mozambique Peri Peri Grill Chicken

Mozambique Peri Peri Grill Chicken or roast chicken - moist, juicy, beautifully browned chicken with a smokey spicy coconut creamy sauce. So good, easy and tasty! You're going to want to make it all the time! 
5 from 15 votes
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
African
Servings 4 -5

Ingredients

  • 3 1/2 – 4 pound chicken cut up
  • Salt and pepper to taste
  • 1 teaspoon chicken bouillon , optional
  • ¼ medium red pepper
  • 1 fresh jalapeno peppers , coarsely chopped, seeds removed
  • 1 fresh chili pepper or more , coarsely chopped
  • 3-4 garlic cloves
  • 4 large basil leaves
  • 1-2 tablespoon fresh oregano
  • ¼ cup chopped onions
  • ¼ cup olive oil or more
  • ½ cup coconut milk
  • 1 teaspoon smoked paprika
  • Juice of I medium sized lemon , adjust to taste
  • ½ teaspoon salt plus more to taste.
  • black or white pepper to taste
US Customary - Metric

Instructions

  • Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil, coconut milk to facilitate blending. Then mix in smoked paprika, lemon juice, black or white pepper and coconut milk. Adjust for salt and seasoning. Refrigerate and use when ready. You may make this a day or more ahead of time.
  • Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and season with salt, chicken bouillon and pepper
  • Drench the chicken with peri- peri marinate, place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight.
  • When ready to grill. Using a tong, remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade.
  • Preheat grill to medium- high heat.
  • Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.
  • In a small saucepan, simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.

Oven Baked

  • When ready to bake, preheat oven to 425° F.
  • Line a baking pan with foil; top with a wire rack. Arrange chicken pieces out in a single layer.
  • Bake chicken until cooked through and skin is crispy, about 45-50 minutes-rotate half ways through-roughly 20 minutes.

Nutrition Information:

Calories: 240kcal (12%)| Carbohydrates: 5g (2%)| Protein: 105g (210%)| Fat: 104g (160%)| Saturated Fat: 31g (194%)| Cholesterol: 420mg (140%)| Sodium: 695mg (30%)| Potassium: 1225mg (35%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 1450IU (29%)| Vitamin C: 40.5mg (49%)| Calcium: 91mg (9%)| Iron: 6.7mg (37%)
Author: Immaculate Bites
Course: Main
Cuisine: African
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Mozambique Peri Peri Grill Chicken
Amount Per Serving
Calories 240 Calories from Fat 936
% Daily Value*
Fat 104g160%
Saturated Fat 31g194%
Cholesterol 420mg140%
Sodium 695mg30%
Potassium 1225mg35%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 105g210%
Vitamin A 1450IU29%
Vitamin C 40.5mg49%
Calcium 91mg9%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.

 

IMG_5969

Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil, coconut milk to facilitate blending. Then mix in smoked paprika, lemon juice, black or white pepper and coconut milk. Adjust for salt and seasoning.

IMG_5990

Refrigerate and use when ready. You may make this a day or more ahead of time.

IMG_5994

Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and season with salt, chicken bouillon and pepper. Drench the chicken with peri- peri marinate, place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight.

IMG_6503

When ready to grill. Using a tong, remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade. Preheat grill to medium- high heat. Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.

In a small saucepan, simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.

 

Mozambique Peri Peri Chicken & a Crazy Delicious coconut creamy sauce- Grill or Oven Baked. You are going to want to make it, for the sauce alone.
Mozambique Peri Peri Grill Chicken
Mozambique Peri Peri Grill Chicken

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    Comments & Reviews
    1. Paul Pieterse says

      Posted on 6/17 at 9:17AM

      Happy days and memories in Beira on the beach, peri peri snacks and Entree, reminiscing, bragging and enjoying
      the Demi jar of Portuguese wine, watching the sun go down. The finest vacation occasions ever.

      Thank you for the memories. I am going to celebrate Fathers day June 21 2020 with Peri Peri chicken made with you recipe. Fire Brigade will be pre-ordered to stand by!!!!!

      Reply
      • ImmaculateBites says

        Posted on 6/17 at 9:58AM

        Hi Paul! Definitely my pleasure taking you down memory lane.
        And now I know your Father’s day is going to be LIT!!
        Thanks for sharing :).

        Reply
    2. John says

      Posted on 3/29 at 10:28PM

      This recipe is now a braai staple for us. The flavours are sublime. If anything I tend to up the chillis a little……Guests always comment how great it is Well done!

      Reply
      • Rajni says

        Posted on 8/31 at 12:06PM

        Thank you for this wonderful recipe. I live in the UK now but went to school in Swaziland right next to Mozambique …your recipe has brought back happy memories

        Reply
    3. Jessie says

      Posted on 9/28 at 1:33AM

      Just wanted to say that I AM SO GLAD YOU EXIST. I am making a cookbook for my parents after a year on the road of all of my favorite dishes so they can try to eat some of my favorite things from abroad. It seems like every time I google an African dish you’re one of the first results and people have GREAT things to say about everything from your Chipati, Chakalaka, to this!

      Keep up the good work – I look forward to trying your recipes when I get home 🙂

      Reply
      • ImmaculateBites says

        Posted on 9/30 at 6:33AM

        Aww, you are too sweet Jessie! That is such a neat idea! Your parents would be thrilled! I am going to borrow it for other projects . Thanks for taking the time to share this with me . Do let me know how the recipes are working you.

        Reply
    4. Stephen Norris says

      Posted on 8/23 at 4:04PM

      I’m making this tomorrow thank you.

      Reply
      • ImmaculateBites says

        Posted on 8/24 at 7:37AM

        Awesome! Do let me how it works out for you.

        Reply
    5. kkeebb248 says

      Posted on 3/15 at 5:57PM

      If you had actual peri peri pepper (dried) how much would you suggest adding and what other adjustments to the recipe would recommend?

      Thanks!

      Reply
      • ImmaculateBites says

        Posted on 3/16 at 5:53AM

        I would add about 1 more pepper and adjust to taste. No other substitution is needed.

        Reply
    6. Aishii says

      Posted on 11/19 at 6:13PM

      I just stumbled upon this mouth-watering recipe ’cause I’ve been looking for some authentic piripiri recipe. And with coconut milk in it I think the meat would be so moist and tasty.
      Just wanna ask if its possible to make this with turkey? Thanksgiving will be next week and I want to serve the ‘star’ of the day, something with a twist and new to our friends.
      Thank you. 🙂

      Reply
      • ImmaculateBites says

        Posted on 11/20 at 8:19AM

        That is a great idea! I don’t see why not. Definitely trying this out next year.

        Reply
    7. Lou Corbitt says

      Posted on 10/30 at 12:54AM

      This mouth watering dish is out of this world.We made it for some friends and now I cant get rid of them. I dont know of any other manner to improve on chicken, but this one is really a winner. To any chicken lovers out there I suggest you try this recipe,you wont want to eat chicken any other way.

      Reply
      • ImmaculateBites says

        Posted on 10/30 at 7:42AM

        Hahaha!!! I really love this Mozambique chicken too! Thanks for taking the time to share your thoughts with me Lou.

        Reply
    8. Leana says

      Posted on 10/22 at 1:08PM

      OMG I just made the Peri Peri chicken on the grill. It was phenomenal!! I was looking for a recipe as I just returned from Tanzania. I was missing their food so much. Thank you for bringing Africa back to me!!!!

      Reply
      • ImmaculateBites says

        Posted on 10/22 at 5:59PM

        My pleasure! Glad you enjoyed it !

        Reply
    9. Dori says

      Posted on 10/12 at 12:10PM

      Super excited to find this site, food looks amazing!! I’ll be pinning from here all day 🙂

      Reply
      • ImmaculateBites says

        Posted on 10/13 at 10:07AM

        Yay! Thanks for pinning!!!

        Reply
    10. Alex says

      Posted on 2/1 at 5:52PM

      Made this tonight but with an orange bell pepper instead of red. The color is a little off but it is so delicious! Love your blog.

      Reply
    11. Angie says

      Posted on 1/27 at 12:07PM

      Hi Imma, Where do I even begin, this is the best food blog i have come across, I feel hungry everytime i look at all those meat recipes!! I am African, yes and we love our meat! All my friends think I am such a great cook, but you should take all the credit. I can’t cook without coming here first for inspiration, needless to say all the dinners are at my house. We had whole Tilapia today, nobody spoke at the dinner table I tell you, and that says something about my friends!!! Keep up the good work

      Reply
      • ImmaculateBites says

        Posted on 1/29 at 5:22AM

        AWESOME!!!!! Angie, OWN IT! You are GREAT COOK. Not everyone can whip it up girrrl. So happy for you. Thank you for taking the time to share this with me. A BIG virtual hug.

        Reply
      • racheal says

        Posted on 1/6 at 8:19AM

        plz tell me make this-peri-peri-grill-chicken/

        Reply
    12. Mrs. A says

      Posted on 1/10 at 8:07AM

      Which is better? Doing in the stove or grilling in a pan as if searing ?

      Reply
    13. Mrs. A says

      Posted on 1/10 at 8:05AM

      Is the red colour of the sauce on the side in the picture coming from the red pepper ? Did you use olive oil to fry that sauce?

      Reply
    14. Mrs. A says

      Posted on 1/10 at 8:02AM

      I forgot to blend the red pepper with it. I have one in the fridge and might go blend and add it. Will you miss the red pepper if you don’t add it? I am doing mine with beef instead of chicken because that is all i have now. Will that be okay? My beef is marinating now. I tasted the marinade after I made it. Did lots of peppers with mine. Smells and tastes divine. Please answer about the red pepper

      Reply
      • ImmaculateBites says

        Posted on 1/10 at 8:33AM

        The red pepper is a key ingredient in it. However, it tastes great without it. I would leave it as is. Do include it next time.
        Yes, the redness is from the red bell pepper and smoked paprika.
        Grilling is always better to me. Can’t beat that smokey taste.

        Reply
    15. Jonathan says

      Posted on 12/1 at 8:55AM

      This recipe was great.. I am still just learning how to cook and I stumbled upon this by accident..

      Coconut milk does wonders for the chicken..

      Reply
      • ImmaculateBites says

        Posted on 12/1 at 8:58AM

        It sure does. Can’t do without it . So glad you enjoyed it.

        Reply
    16. greg anderson says

      Posted on 8/18 at 1:26AM

      As always, you have completely delighted this particular chile-head. I’m going to try finding the peri peri pepper actually, wondering how it compares with scotch bonnet. I’ll be back.

      Reply
      • ImmaculateBites says

        Posted on 8/19 at 11:20AM

        Hi Greg!I hope you are going to be even more delighted when you try this. This is my take on scotch bonnet, I love the flavor – but it is not as hot as peri peri . We’ve debated on this a few times and the jury is still out. Hubby’s favorite is peri peri- I think it’s just a matter of preference . Which ever you choose is going to be just fine.

        Reply
    17. keke chisom says

      Posted on 6/7 at 5:30AM

      Hmmmm, gosh this is just wow! getting this done ASAP… got me dumbfounded.

      Reply
      • ImmaculateBites says

        Posted on 6/7 at 5:38AM

        Hi Keke! Let me know how your like it. Thanks .

        Reply
    18. [email protected]'s Recipes says

      Posted on 6/6 at 7:51PM

      These peri peri chicken bites look droolworthy! I still have some chicken wings in the freezer and this seems the perfectest recipe to use them up. Thanks for sharing the recipe, Immaculate.

      Reply
      • ImmaculateBites says

        Posted on 6/7 at 5:35AM

        Hi Angie! This would go really well with those wings, please let me know how it works out!

        Reply
    19. Charlene @ That Girl Cooks Healthy says

      Posted on 6/5 at 1:45PM

      Peri peri is VERY popular over here already, so the thought of adding coconut milk to the mix sounds like heaven. I must give this one a try……

      Reply
      • ImmaculateBites says

        Posted on 6/7 at 5:37AM

        I know Charlene, it is all the rage in England and for good reason -It is tasty.

        Reply
    20. Kay says

      Posted on 6/5 at 1:10AM

      Wow, will definitely try it out. I am sure my family will love it.

      Reply
      • ImmaculateBites says

        Posted on 6/5 at 9:22AM

        Kay, let me know how it works out for you.

        Reply
      • The Girl Who Ate Everything says

        Posted on 5/8 at 11:24AM

        Wow!!! I was a little worried since the marinade tasted a bit bitter before I poured it over the chicken. But once cooked and grilled it turned out absolutely amazing. I used dry spices including a dry red chili instead of jalapeño, since that was all I had on hand. I can’t wait to make it again, hopefully with fresh!

        Reply
        • ImmaculateBites says

          Posted on 5/9 at 5:24AM

          Hi dear! I am so glad you trusted the process and just went along with the recipe. And I am even more thrilled it was a hit with you. Thank you so much fo your feedback 🙂 !

          Reply
    21. Bintu | Recipes From A Pantry says

      Posted on 6/5 at 12:30AM

      Ohhhh – I love sauces like these that bring out the best in chicken.

      Reply
      • ImmaculateBites says

        Posted on 6/5 at 9:23AM

        Bintu,the sauce takes it to another level.

        Reply
    22. Maureen | Orgasmic Chef says

      Posted on 6/4 at 5:41PM

      You win my heart with this gorgeous chicken. I’d marry you to get this dish I think. 🙂

      Reply
      • ImmaculateBites says

        Posted on 6/5 at 9:26AM

        Hahaha Maureen! I am high Maintenance , I think its is better for you to just make it.

        Reply
    23. [email protected] says

      Posted on 6/4 at 4:00PM

      You know I’m making this asap, right? Legendary. I LOVE the coconut in this. I’ve been looking for a good grilling recipe with coconut in it for ages. This. Is. It. 🙂 Thank you for sharing as always!! N x

      Reply
      • ImmaculateBites says

        Posted on 6/5 at 9:27AM

        I knew you would love this Nagi. Can’t wait to see what you cook up.

        Reply
    24. Jeanette says

      Posted on 6/4 at 2:16PM

      Sounds like the best marinade in the world!
      Can just imagine how tenderized that chicken gets…how it crisps nicely on the embers, how lusciously juicy it is inside…Drool! That is all I have to say.
      Thank you for a show stopper!
      J x

      Reply
      • ImmaculateBites says

        Posted on 6/5 at 9:29AM

        Jeanette, It sure has this explosion of flavors going on in your mouth. I couldn’t wait for it to come out of the grill.

        Reply

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