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Step up Your BBQ Game With This Chicken Recipe From Mozambique 

Piri Piri Chicken will change your BBQ game this summer. Serve it with the usual sides you have at your normal BBQ. The dish, which originated in Mozambique can be varied in its spiciness depending on personal preference. Piri Piri is a Swahili term meaning “pepper pepper”, for Piri Piri chicken it is advisory to use African bird eye chilies as they are the kind of pepper originally used.

An important thing to keep in mind is that you should definitely opt for spatchcocked chicken at your local butcher as this allows to completely flatten the chicken which optimizes the grilling time and improves the taste. While the taste of your BBQ chicken is massively improved the process of making the sauce is fairly easy, as you will see.


What you will need for Piri Piri:

The sauce:

  • lemon juice, 150ml
  • white vinegar, 150ml
  • olive oil, 150ml
  • 7 cloves of garlic, pressed
  • 1 teaspoon cumin
  • 1 tablespoon of sweet paprika
  • 2 tablespoons of smoked paprika
  • 1 teaspoon of oregano
  • 1 teaspoon of onion powder
  • 1 teaspoon of cumin
  • 2 heaping tablespoons of sea salt
  • 14 African birds-eye chilies, chopped


  • 5kg to 2 kg chicken, spatchcocked


The ingredients for the sauce are simply added into a container of your preference and blended with an immersion blender. Wash your hands thoroughly cutting the chili or wear gloves as you should not touch sensitive parts of your skin or eyes while having chili on your hands. After that, leave the sauce in the fridge, the longer the better, but not more than 24 hours.

  1. For the best result use a charcoal BBQ and prepare a drip pan.
  2. Put the chicken flat on the grill with the skin side up and apply Piri Piri sauce.
  3. For the next 30 minutes grill the chicken and reapply sauce every 10 minutes.
  4. After the 30 minutes have passed, flip the chicken to make sure the skin side gets crispy and apply sauce on the other side as well, grill for 10 minutes.
  5. Then put the chicken in tinfoil and let it rest for 15 minutes.
  6. Finally, carve the chicken and serve it with additional Piri Piri sauce.
  7. Enjoy!

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