Frango Piri-Piri is flame-grilled chicken marinated in a bold sauce made from African bird’s eye chili (piri-piri), garlic, lemon, paprika, and olive oil, then basted as it grills. Originally introduced through Portugal’s former African colonies, especially Mozambique and Angola, it has become a national favorite — particularly in the Algarve, where roadside grills serve it crispy and spicy with fries, salad, or rice.

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