Frango Grelhado à Bissau
Frango Grelhado (FRAN-goh greh-LYAH-doh)
Bissau-Style Grilled Chicken
Butterflied chicken marinated in a fiery lime, garlic, and bird-pepper paste, then charcoal-grilled until smoky and juicy with crispy blackened skin.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: lime wedges, sliced onion
Accompaniments: attieke, grilled peppers, cassava fries
Instructions
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1
Pound garlic, bird-eye peppers, paprika, and salt into a paste using a mortar and pestle.
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2
Mix paste with lime juice and oil. Rub all over the butterflied chicken, including under the skin.
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3
Marinate for at least 1 hour (overnight is best).
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4
Prepare a charcoal grill with medium-hot coals.
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5
Grill chicken skin-side up first for 15 minutes, then flip and grill skin-side down for 15 minutes.
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6
Continue turning and basting with remaining marinade until internal temperature reaches 75°C. Total grilling time about 40 minutes.
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7
Rest for 5 minutes, then cut into pieces and serve.
Did You Know?
On weekends, the scent of frango grelhado fills the streets of Bissau — nearly every neighborhood has an informal grill master who sets up shop by the roadside.
Chef's Notes
Equipment Tips
- charcoal grill
- mortar and pestle
- basting brush
Garnishing
lime wedges, sliced onion
Accompaniments
attieke, grilled peppers, cassava fries
The Story Behind Frango Grelhado à Bissau
Grilled chicken in Guinea-Bissau combines Portuguese churrasco tradition with local West African spicing. The use of bird-eye peppers and lime juice is distinctly Guinea-Bissauan. The dish became a symbol of urban Bissau food culture, especially in the open-air restaurants called barracas.
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