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

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 25 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 leg quarters, approx. 2.5 lb (1.1 kg) (estimated edible portion: 1 lb 11 1/8 oz (770 g))
4 cloves garlic, minced
2 tbsp (30 ml) lime juice (about 1 lime)
2 tbsp (30 ml) vegetable oil
2 small bird's eye chilies, finely chopped (selected option) (estimated edible portion: 0.21 oz (6 g))
1 tsp (6 g) coarse salt
1/2 tsp (1 g) ground black pepper
1 tsp (5 g) smoked paprika (optional; selected option)
1 small onion, thinly sliced, approx. 3 1/2 oz (100 g)
1 tbsp (15 ml) palm oil (dendê; selected option, optional)
Fresh chopped cilantro for garnish
Lime wedges, for serving

Show original ingredient measurements

4 bone-in chicken leg quarters, approx. 2.5 lb (1.1 kg) (estimated edible portion: 770 g)
4 cloves garlic, minced
2 tbsp (30 ml) lime juice (about 1 lime)
2 tbsp (30 ml) vegetable oil
2 small bird's eye chilies, finely chopped (selected option) (estimated edible portion: 6 g)
1 tsp (6 g) coarse salt
1/2 tsp (1 g) ground black pepper
1 tsp (5 g) smoked paprika (optional; selected option)
1 small onion, thinly sliced, approx. 100 g
1 tbsp (15 ml) palm oil (dendê; selected option, optional)
Fresh chopped cilantro for garnish
Lime wedges, for serving

Instructions

1. In a bowl, combine the minced garlic, lime juice, vegetable oil, chopped bird's eye chilies, salt, black pepper, and smoked paprika if using. Mix well to make the 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 over the skin and under any loose skin. Cover and refrigerate for at least 2 hours, or up to overnight.
3. Preheat a grill to medium-high heat, or preheat the broiler. If using the optional palm oil, brush it over the chicken before cooking.
4. Grill the chicken skin-side down first, with the lid closed, for 10–12 minutes per side. Move it to indirect heat if the skin begins to burn. Continue cooking until an instant-read thermometer registers 165°F (74°C) in the thickest part and the juices run clear. To broil instead, place the chicken on a lined baking sheet and broil for 6–8 minutes per side, then finish at lower heat until cooked through without burning.
5. Rest the chicken for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.