Entree: Guinea-Bissau – Northern Culinary Region – Frango Grelhado (Guinea-Bissau style grilled chicken marinated with garlic, piri-piri, citrus, and oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 4 bone-in chicken leg quarters, approx. 2.5 lb (1.1 kg)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) piri-piri sauce or 2 small bird's eye chilies, finely chopped
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) smoked paprika or mild ground chili (optional)
- 1 small onion, thinly sliced, approx. 100 g
- 1 tbsp (15 ml) palm oil (dendê) or additional vegetable oil (optional for authentic flavor)
- Fresh chopped cilantro or parsley for garnish
- Lime wedges, for serving

Instructions

1. In a bowl combine the minced garlic, lime juice, 2 tbsp vegetable oil, piri-piri sauce or chopped chilies, 1 tsp coarse salt, 1/2 tsp black pepper, and smoked paprika if using. Whisk to make a marinade.
2. Place the chicken leg quarters in a large dish or resealable bag, add the sliced onion and pour the marinade over the chicken, rubbing it into the skin and under any skin pockets. Cover and marinate in the refrigerator for at least 2 hours and up to overnight for best flavor.
3. Preheat a grill to medium-high (or preheat broiler). If using palm oil for a more traditional note, brush a little (1 tbsp) on the chicken before grilling.
4. Grill the chicken over direct heat, skin side down first, 10–12 minutes per side with the lid closed, moving to indirect heat if the skin threatens to burn, until an instant-read thermometer reads 165°F (74°C) in the thickest part and juices run clear. If broiling, place on a lined baking sheet and broil 6–8 minutes per side, then finish at lower heat to cook through without burning.
5. Let the chicken rest 5 minutes, then garnish with chopped cilantro or parsley and serve with lime wedges, rice, fried plantains, or boiled cassava.