■ 1-1.5 Kg|2-3lb bone in chicken, whole legs, whole butterflied chicken or chicken pieces
■ juice from 1/2 a lemon
■ 1-2 teaspoons of salt
For the marinade
■ 3 chilli, de-seeded and roughly chopped (de-seed just two for more heat )
■ 3 garlic cloves, roughly chopped
■ 1/2 teaspoon of turmeric powder
■ 1/2 teaspoon of ground black pepper
■ 1 tablespoon of lemon juice
■ 1-2 tablespoons of water
1. Rub the chicken with the salt and the lemon juice and set aside. Roughly chop the chilli and garlic and blend together with the turmeric powder, pepper and lemon juice, add a little water to bring the mix to a smooth paste.
Spread the paste thinly all over the chicken and refrigerate for 2 hours or more.
2. Remove the chicken from the refrigerator about 30 minutes before cooking and pre-heat a grill/broiler or BBQ. A low heat is best so allow about 15cm or 6 inches from the chicken to the heat source.
Place the chicken on a rack skin side towards the heat source and cook without turning for 15-20 minutes. On a BBQ the edges of the skin will be browning - under a grill look for even browning of the skin - then turn the chicken and cook for a further 15-20 minutes until the meat temperature at the thickest part reaches 74˚C |165˚F.
Remove from the heat, lightly cover with foil and rest 5 minutes before serving.
Macao Grilled African Chicken Recipe
Galinha Grelhada à Cafreal
Prep: 10m | Inactive: 2h+ | Cook: 45m | Serves: 2-3 |
Grilled African chicken in Macau style with a zesty chilli, turmeric, garlic and lemon marinade.