Mozambique Piri Piri Chicken

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Piri-piri Chili Pepper Oil Recipe from Mozambique Africa
This is a traditional Mozambique recipe for a classic condiment or baste of oil and vinegar flavored with hot chilies, garlic, garlic, bay leaves and lemon zest. Though the origins of this recipe lie in Mozambique, this was such a popular holiday spot for South Africans that many Mozambican dishes and recipes have become part of South African cookery. This is an indispensable flavoring for braais and grilled meats of all kind. For this recipe you really do need Piri-Piri (African birds' eye chili’s), though if you are really pushed, Thai Birds' Eye or Cayenne can be substituted.

Ingredients
1/2 cup fresh Piri-Piri chilies, crushed or sliced (more or less according to heat level desired)
1 tbsp finely-grated lemon zest
8 garlic cloves
Crushed juice of 1 large lemon
1 tsp ground, dried Piri-Piri chilies
1 tsp salt
2 dried bay leaves
1/2 cup coconut milk
1 ¼ cups olive oil
¾ cup sunflower oil
1 cup white wine vinegar
Method
Take a wide-mouthed bottle or a large jar. Wash thoroughly and drain then sterilize with boiling water. Stuff the chilies, garlic, lemon zest, ground Piri-Piri’s and salt into the jar. Crumble the dried bay leaves and add these to the jar as well. Pour in the lemon juice, followed by the olive oil, sunflower oil and white wine vinegar. Seal securely, shake vigorously for 5 minutes then set the oil mixture aside to mature in the refrigerator for 2 weeks before use. During this time, shake the bottle every day. The mixture will keep for months, and you can top up with fresh oil as the oil in the bottle is used up. This makes an indispensable baste for chicken, fish and even vegetables, particularly those being cooked on a barbecue (braai).

Frango com Piri-piri (Piri-piri Chicken) Recipe from Mozambique
Famous chicken that has drawn both Africans & White Settlers (from the colonial period) and now, tourists from around the world. Juicy, spicy, aromatic…You will love this chicken!!!

2 large spatchcocked chickens (spatchcocked means opened down the back and opened out flat)
Piri Piri Recipe Above
Wash the chicken and pat dry with kitchen paper. In a bowl, mix together the garlic, ground chilies, coconut milk, Piri-Piri oil and lemon juice then season with the black pepper. Place the chicken in a shallow dish and pour over the marinade. Turn the chicken several times to ensure its evenly coated in the marinade. Set aside in the refrigerator to marinate over night (turn the chicken from time to time to ensure even marinating). Remove the chicken from the marinade (reserve any leftover marinade) and sit on the oiled rack of a barbecue over medium-hot coals. Cook for 90 minutes, turning frequently and basting with the marinade as the chicken cooks. Use extra sauce for dipping!

[luigiwu]

can piri-piri chilis be subsituted with another kind of chili?

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Luigi, It says you can use Thai or Cayenne but I don't see why any pepper would not do...