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Cafriela de Frango
A flavorful and spicy grilled chicken dish marinated in a zesty blend of lemon, garlic, and piri-piri peppers, often enjoyed with rice.
ð§ ææ
- 1 kg Chicken pieces(bone-in, cut into serving pieces)
- 2 large Onions(sliced)
- 6 cloves Garlic cloves(minced)
- 3 large Lemons(juiced)
- 2 medium Piri-piri peppers(finely chopped (adjust to taste))
- 1 dl Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
ðšâð³ äœãæ¹
- 1
In a bowl, combine chicken pieces, sliced onions, minced garlic, lemon juice, chopped piri-piri peppers, olive oil, salt, and black pepper. Mix well to ensure the chicken is evenly coated.
- 2
Marinate the chicken for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for 2-4 hours.
- 3
Preheat your grill or oven to 200°C (400°F).
- 4
Grill or bake the chicken for 25-30 minutes, turning occasionally, until cooked through and nicely browned.
- 5
Serve hot, typically with rice.
ð¡ ããã®ã³ã
- âFor extra heat, leave some of the seeds in the piri-piri peppers.
- âEnsure the chicken is cooked through by checking the internal temperature; it should reach 75°C (165°F).
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Can be cooked in a pan on the stovetop if grilling or baking is not possible.
- Add other vegetables like bell peppers or tomatoes to the marinade.