Frango Grelhado (Angolan Grilled Chicken with Garlic and Jindungo)
Local name: Frango grelhado
In short: A whole chicken marinated in garlic, lemon, paprika and hot jindungo sauce, then grilled until the skin is crisp, smoky and deeply golden. It takes about 1 h 15 min in total and makes 5 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 4 h
- Total
- 1 h 15 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 385 kcal
Frango grelhado is a weekend staple in Angola: a whole chicken marinated in garlic, lemon, paprika and fiery jindungo sauce, then grilled over charcoal until the skin is crisp and smoky. It is served with fried cassava or rice, funge and a tomato and onion salad, and a bowl of extra hot sauce. A covered grill or a hot oven gives a very good result at home.
Instructions
- Whisk the garlic, lemon juice, oil, hot pepper sauce, paprika, salt and pepper in a bowl. Pour 3 tablespoons into a clean cup, cover and refrigerate for basting later.
- Spatchcock the chicken by cutting along both sides of the backbone and pressing it flat. Slash the thighs and breast two or three times.
- Rub the rest of the marinade over the chicken and under the skin. Cover and marinate in the fridge for at least 4 hours, or overnight.
- Set up a grill for indirect heat at about 200°C (400°F). Take the chicken out of the fridge 20 minutes before cooking.
- Place the chicken bone-side down on the cooler side of the grill. Cover and cook for 35 minutes.
- Turn the chicken skin-side up and brush with the reserved marinade. Cook another 10 to 15 minutes, moving it over direct heat for the last few minutes to crisp the skin, until the thigh reaches 74°C (165°F).
- Rest for 10 minutes, then carve. Serve with fried cassava, rice or funge, salad and extra hot sauce.
Tips
- Reserve the basting marinade before the raw chicken touches it. Never reuse a marinade that has been in contact with raw meat.
- No grill? Roast on a rack at 220°C (425°F) for 45 to 50 minutes, then broil for 3 minutes to crisp the skin.
Questions and answers
How long should I marinate the chicken?
At least 4 hours, and overnight is better. Do not go beyond 24 hours, since the lemon juice will start to toughen the meat.
Can I use chicken pieces instead of a whole bird?
Yes. Use bone-in thighs and drumsticks and grill for 30 to 35 minutes, turning, until they reach 74°C (165°F).
What can I use instead of jindungo sauce?
Any hot chili sauce or a pinch of chili flakes works. Piri-piri sauce is the closest match.
How long does it take to make Frango Grelhado (Angolan Grilled Chicken with Garlic and Jindungo)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Frango Grelhado (Angolan Grilled Chicken with Garlic and Jindungo)?
About 385 kcal per serving, with 38 g of protein, 4 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 4 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
