Chicken marinated with coconut milk and lime.
Pat the chicken dry and make two shallow cuts in each thick piece so the marinade reaches the meat without cutting to the bone.
Whisk the coconut milk, lime juice, garlic, ginger, paprika, cumin, salt, pepper and chile until smooth and fragrant.
Coat the chicken thoroughly with the marinade. Cover and refrigerate for 2 hours, turning the pieces once halfway through.
Prepare a grill for medium heat, about 190°C, with a cooler side. Lift the chicken from the marinade and reserve the excess marinade.
Bring the reserved marinade to a full boil in a small saucepan for 3 minutes, then simmer for 5 minutes until slightly thickened; this makes it safe for basting.
Brush the chicken with oil and grill skin-side down over medium heat for 8 to 10 minutes, until well marked and golden. Move pieces away from direct flames if the coconut drips flare.
Turn and continue grilling for 25 to 30 minutes, basting lightly with the cooked marinade, until the thickest pieces reach 74°C and the juices run clear.
Rest the chicken for 8 minutes, then spoon over a little warm sauce and finish with chopped cilantro before serving.
Galinha à Zambeziana (also known as Frango à Zambeziana) is a classic traditional dish from the Zambézia Province in Mozambique, blending local African flavors with Portuguese culinary influences. The total time does not includes 2 hours of marinating. For the best smoky flavor, cook over charcoal; on a gas grill, keep one cooler zone for flare-ups.
6 servings
1 portion
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.