Frango a Cafreal

Blend the bird's eye chillies, garlic, lemon juice, olive oil, smoked paprika, oregano, red wine vinegar, and salt in a blender or food processor until you have a smooth, fiery red peri-peri sauce with no large chunks remaining.

Place the spatchcocked chicken in a large dish and pour three-quarters of the peri-peri sauce over it, rubbing the marinade thoroughly into every surface including under the skin. Reserve the remaining sauce for basting. Cover and refrigerate for at least four hours.

Remove the chicken from the refrigerator thirty minutes before cooking to bring it to room temperature. This step ensures even cooking throughout the bird so that the breast meat does not dry out while the thighs finish cooking.

Preheat your grill or oven to two hundred degrees Celsius. Place the chicken skin-side up on a grill rack or roasting tray. Cook for twenty minutes, then baste generously with the reserved peri-peri sauce using a brush to build layers of flavour.

Continue cooking for another twenty to twenty-five minutes, basting every ten minutes, until the skin is charred and crispy and the internal temperature at the thickest part of the thigh reaches seventy-five degrees Celsius on a meat thermometer.

Remove the chicken from the heat and let it rest loosely covered with foil for ten minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every piece is moist and succulent when served.

Carve the chicken into pieces and arrange on a platter. Drizzle any remaining peri-peri sauce over the top and serve with lemon wedges, grilled corn, and crispy fries or rice. This Mozambican classic delivers bold heat with bright citrus and smoky depth.