This method of grilling chicken is very popular in most of the Portuguese-speaking world. Portugal and Brazilhave many churrascarias, these being restaurants where grilled chicken is featured. Mozambique has its Frango à Africano, and there are restaurants in Angola that serve grilled chicken as the main dish with French fries and a salad on the side. Naturally, the meal would not be complete without a glass of a good Portuguese red wine. I first tasted this grilled chicken at seaside restaurant in Luanda in 1979. It has become one of my favourite ways to grill chicken.
1 whole fryer (3 to 4 pounds)
3 red hot peppers, chopped
1 teaspoon salt
½ cup (1 stick) butter, melted
Heat charcoal in a grill until coals turn white.
Split the chicken in half down the breast. Lay flat but do not cut through the back. Mash the pepper and salt in a mortar until the mixture resembles a paste. Add mixture to melted butter and mix well. Brush butter on all sides of the chicken and place over hot coals. Baste occasionally, turning frequently until chicken is golden on both sides, about 20 minutes. Place on a platter and serve with French fries and a salad.
The best way to eat this chicken is to pick it up with your hands. This is the accepted method even in the best restaurants.
country : Angola
course : poultry dish
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton