Mozambique Peri Peri Grill Chicken

Name: Mozambique Peri Peri Grill Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
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

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Author: Imma Published:6/28/2018Updated:4/12/2021

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:

Here’s a quick and helpful video from Jamie Oliver on how to zest and juice a lemon easily.
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.
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.
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.

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.

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.