Chicken Zambeziana
This recipe is inspired by African flavors, combining the tanginess of lemon with the creaminess of coconut milk, creating a mouthwatering marinade that infuses the chicken with incredible taste. Whether you're grilling for a family gathering or just craving something special, this dish will impress your guests with its juicy tenderness and vibrant flavors.
Ingredients
- 1 Whole Chicken (about 3-4 pounds)
- 1 cup Lemon Juice (freshly squeezed)
- 2 tsp Garlic (crushed)
- 1 tsp Fresh or Dried Red Chilli (adjust to taste)
- 2 tsp Salt (or to taste)
- 2 tbsp Olive Oil
- ½ Tin Coconut Milk (about 200 ml)
Instructions
Prepare the Marinade:
- In a large mixing bowl, combine the lemon juice, coconut milk, crushed garlic, red chili, salt, and olive oil. Stir the ingredients together until well mixed, creating a flavorful marinade.
Marinate the Chicken:
- Place the whole chicken in the marinade, ensuring the bird is completely covered with the zesty coconut mixture. If needed, use your hands or a spoon to coat every part of the chicken thoroughly.
Rest the Chicken:
- Set the chicken aside at room temperature for at least 2 hours. During this time, make sure to turn the chicken every 30 minutes, basting it with the marinade to enhance the flavor.
Grill the Chicken:
- Preheat your grill or braai to a medium-high heat. Place the marinated chicken on the grill, and start basting with the leftover marinade.
Cook and Baste:
- Turn the chicken every 10 minutes to ensure even cooking. Continue to baste the chicken with the marinade each time you turn it. The chicken is cooked when the juices run clear when pierced with a fork, and the meat is no longer pink inside.
Make the Sauce:
- While the chicken is grilling, take the remaining marinade and transfer it to a saucepan. Simmer it over low to medium heat until it thickens into a creamy sauce.
Serve:
- Once the chicken is cooked through and golden brown, remove it from the grill. Let it rest for a few minutes before carving.
- Serve the Chicken Zambeziána with the thickened coconut and lemon sauce for dipping, and pair it with fragrant coconut rice for a complete meal.
Notes
Tips:
- If you don’t have a grill, this recipe can also be made in the oven by roasting the chicken at 400°F (200°C) for 45-60 minutes, basting every 15 minutes.
- For added flavor, you can also serve with a side of grilled vegetables or a fresh salad.