The African Beechwood Smoked Salt adds a unique and flavorful dimension to the peri peri sauce, making it more complex and robust. The smokiness of the salt complements the spiciness of the peri peri sauce, creating a perfect balance of flavors. The chicken is juicy and tender with a crispy skin that has absorbed all the delicious flavors of the sauce. The lemon slices add a refreshing and citrusy touch that pairs perfectly with the spiciness of the sauce. This Mozambican Peri Peri Chicken with African Beechwood Smoked Salt is a flavorful and spicy dish that is sure to impress and satisfy everyone at the table
Prep Time: 10 minutes
Cook Time: 45 minutes
- 1 whole chicken, cut into pieces
- 1/2 cup peri peri sauce
- 2 tbsp olive oil
- 1 tsp African Beechwood Smoked Salt
- 1 lemon, sliced for serving
- Preheat oven to 430°F.
- In a small bowl, mix together the peri peri sauce, olive oil, and African Beechwood Smoked Salt.
- Place the chicken pieces in a large baking dish and pour the peri peri sauce mixture over the chicken, making sure each piece is coated.
- Bake the chicken for 40-45 minutes or until it is cooked through and the skin is crispy and golden brown.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve the chicken hot with lemon slices on the side for a refreshing and tangy addition. Crush up more of the African beechwood smoked salt and garnish for a smoky aroma at service