2 tablespoons finely crumbled dried hot red chilies
3 large garlic cloves, peeled and coarsely chopped
1 cup peanut or vegetable oil
¼ cup strained fresh lemon juice
1 teaspoon salt
a 2½- to 3-pound chicken, cut into 8 serving pieces
Combine the chilies, garlic and ½ cup of the oil in the jar of an electric blender and blend at high speed until the seasonings are thoroughly pulverized. Pour the mixture into a large, shallow glass baking dish and stir in the remaining ½ cup of oil, the lemon juice and the salt. (To make the marinade by hand, pound the chillies and garlic to a paste with a mortar and pestle or in a bowl with the back of a spoon. Gradually beat in the oil, lemon juice and salt.)
Pat the chicken completely dry with paper towels and drop the pieces into the marinade, turning them about with a spoon to coat them evenly. Marinate them at room temperature for about 2 hours, or in the refrigerator for at least 4 hours, stirring from time to time.
Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler on your oven to the highest possible point.
Remove the chicken pieces from the marinade and lay them side by side on the grill or broiling rack. Broil about 3 inches from the heat for 10 to 15 minutes, turning the chicken once or twice with tongs and basting it every few minutes with the remaining marinade. The chicken is done when the skin is crisp and brown, and clear yellow juices trickle out of the thigh when it is pierced with the point of a small, sharp knife.
Serve at once, arranged attractively on a heated platter.
country : Mozambique
course : poultry dish
source : Recipes : African Cooking (Foods of the World)