Macanese African Chicken (Frango à Africana)

About This Recipe

Frango à Africana is the spiciest dish in Macanese cuisine, born from Portuguese colonial trade with Africa. Chicken is marinated in a potent mixture of hot peppers, beer, and garlic, then grilled until charred and smoky. The result is intensely flavorful, with layers of heat, bitterness, and umami that define this unique fusion dish.

Ingredients

Serves 4

• 4 largechicken thighs, skin-on
• 4 mediumhot red peppers, chopped
• 1/2 cupbeer (preferably Portuguese)
• 6 clovesgarlic, minced
• 3 tbspwhite vinegar
• 2 tbspolive oil

Instructions

1. 1

   Make marinade

   Blend hot peppers, beer, garlic, vinegar, and oil until chunky.

2. 2

   Marinate chicken

   Coat chicken thoroughly and marinate at least 8 hours (preferably overnight) in the refrigerator.

3. 3

   Bring to room temperature

   Remove chicken from refrigerator 30 minutes before cooking.

4. 4

   Grill chicken

   Grill over high heat for 15–20 minutes, skin-side down first until charred, then turn. The skin should be blackened and crispy.

Variations

• •

  Make with grilled fish instead of chicken

• •

  Marinate for only 4 hours for milder flavor

• •

  Add lime juice for brightness

Storage

Refrigerate up to 3 days. Reheat on the grill or in the oven.

Frequently Asked Questions