Cafriela de FrangoGrilled Spiced Chicken

Name: Cafriela de Frango (Grilled Spiced Chicken)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Guinea-Bissau
Ingredients: 1500 g Whole Chicken; 150 g Onion (chopped); 25 g Garlic (minced); 20 g Fresh Ginger (minced); 60 ml Lime Juice; 2 pcs Piri Piri Chili (chopped); 20 g Fresh Coriander (chopped); 50 ml Vegetable Oil; 10 g Salt; 4 g Black Pepper

This roast chicken uses a bright marinade of coriander, lime, garlic, and hot chili, giving it a fresh, fiery character that suits the Lusophone and coastal flavors of Guinea-Bissau. Roasting over onions keeps the meat juicy while building a savory pan sauce.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

944kcal

Calories

69g

Protein

68g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1.5kg
Whole Chicken
150g
Onion (chopped)

Marinade

25g
Garlic (minced)
20g
Fresh Ginger (minced)
60ml
Lime Juice
2pcs
Piri Piri Chili (chopped)
20g
Fresh Coriander (chopped)
50ml
Vegetable Oil
10g
Salt
4g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 220°C (428°F).
02
Combine the garlic, fresh ginger, lime juice, piri piri chilies, fresh coriander, vegetable oil, salt, and black pepper into a coarse paste.
03
Rub the marinade all over the chicken, including under any loose skin, and let it rest while the oven heats.
04
Spread the onion in a roasting pan and set the chicken on top.
05
Roast the chicken until deeply browned and the thickest parts of the breast and thigh reach 74°C (165°F).
06
Let the chicken rest before carving, then spoon over the oniony pan juices to serve.

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