African Chicken

Submitted by: Mabel from Chicago, IL
Yield: 4
Preparation Instructions:
- To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears. Break the breast bone if necessary so the chicken can lay flat.
- Mix all ingredients for the marinade together. Rub the chicken with the marinade. Cover and refrigerate overnight.
- Let the chicken sit at room temperature for about 30 minutes before ready to broil.
- Mix together the ingredients of the basting sauce. Start the oven broiler and baste the skin with the coconut sauce.
- Place chicken skin side up on a roasting rack about 8" under the broiler.
- Baste frequently and broil for an hour. When ready, the chicken should be blackened on top and moist underneath.
Helpful Hints
I use finger hot peppers, but jalapenos would work just fine. I personally like red hot peppers, but those are hard to find.
I’ve made this several times. I just use legs and use cream of coconut, Thai chili paste. So good we love it
i hate fride chicken
need to have weights not sizes as they differ in different regions
Wonderfully moist and easy to prepare. The whole family loves this. Marinating overnight is not a must.
oooh i didn’t know that the chicken was so hot
this is great
I am glad someone posted this recipe, I have been to Macau and tried this original recipe in a colonial restaurant in the 70s and have been missing it ever since I moved to Seattle. I think the chef who created it owns the restaurant in Macau, I am not sure if the restaurant is still there. It’s a unique experience. I paired it with a very light Rose wine.