Entree: Cape Verde – Northern Culinary Region – Frango Grelhado (Cape Verdean grilled chicken marinated with garlic, citrus, and piri-piri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) piri-piri sauce or hot chili sauce
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) white wine (optional)
- 1 tbsp (15 ml) vegetable oil for the grill grates or pan
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) piri-piri sauce or hot chili sauce
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) white wine (optional)
- 1 tbsp (15 ml) vegetable oil for the grill grates or pan
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large bowl combine olive oil, piri-piri sauce, minced garlic, lemon juice, red wine vinegar, smoked paprika, thyme, salt, pepper, and white wine if using. Whisk until emulsified.
2. Add the chicken pieces to the marinade, toss to coat thoroughly, press bay leaves between pieces, cover, and refrigerate for at least 1 hour and up to 6 hours.
3. Preheat a grill to medium-high (or heat a heavy grill pan over medium-high heat). Oil the grates or pan with vegetable oil to prevent sticking.
4. Remove chicken from marinade and let excess drip off. Reserve marinade and discard bay leaves.
5. Grill the chicken, skin-side down first, 6–8 minutes per side, basting once with reserved marinade and turning until charred in places and an instant-read thermometer reads 165°F (74°C) in the thickest part.
6. Transfer to a cutting board and let rest 8–10 minutes. Garnish with chopped parsley and serve immediately.