Entree: Mozambique – National Cuisine – Galinha à Cafreal (Portuguese-African spiced marinated and grilled chicken with cilantro 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 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

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

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 1/2 cup (120 ml) packed fresh cilantro leaves
- 1/4 cup (60 ml) packed fresh parsley leaves
- 5 cloves (approx. 5/8 oz (18 g)) garlic, peeled
- 2–3 green bird's-eye chilies (0.353 to 0.529 oz (10–15 g)) or 1–2 tsp (5–10 g) piri-piri paste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for cooking
- Lime wedges and extra chopped cilantro for serving

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 1/2 cup (120 ml) packed fresh cilantro leaves
- 1/4 cup (60 ml) packed fresh parsley leaves
- 5 cloves (approx. 18 g) garlic, peeled
- 2–3 green bird's-eye chilies (10–15 g) or 1–2 tsp (5–10 g) piri-piri paste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for cooking
- Lime wedges and extra chopped cilantro for serving

Instructions

1. In a blender or food processor combine cilantro, parsley, garlic, chilies or piri-piri paste, olive oil, lemon juice, vinegar, cumin, smoked paprika, turmeric, salt, and pepper. Blend to a smooth paste to make the cafreal marinade.
2. Pat the chicken dry and place in a shallow dish or resealable bag. Reserve 2 tbsp (30 ml) of the marinade for basting, then coat the chicken thoroughly with the remaining marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Bring the marinated chicken to room temperature for 20–30 minutes before cooking. Preheat a grill or a heavy skillet over medium-high heat and brush with vegetable oil.
4. Grill or pan-sear the chicken thighs skin-side down until deeply charred, about 6–8 minutes, then flip and cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about another 6–10 minutes depending on thickness. Baste once or twice with the reserved marinade while cooking, taking care to avoid flare-ups.
5. Transfer chicken to a plate and let rest 5 minutes. Serve topped with extra chopped cilantro and lime wedges alongside rice, fries, or a simple salad.