Galinha Cafreal à Zambeziana

Description
Broiled marinated chicken with coconut-milk sauce

Ingredients

 * 1 cup strained fresh lemon juice
 * 2 teaspoons finely chopped garlic
 * 1 teaspoon finely crumbled dried hot red chillies
 * 2 teaspoons salt
 * 2 x 2- to 2½-pound chickens, each split into halves and the small protruding breastbones flattened with the side of a cleaver
 * 2 tablespoons olive oil
 * 1½ cup fresh coconut milk made from 1½ cups coarsely chopped coconut and 1½ cups hot water

Directions

 * 1) Combine the lemon juice, garlic, chilies and salt in a large, shallow glass or enameled baking dish.
 * 2) Add the chickens and spoon the lemon mixture evenly over them.
 * 3) Marinate at room temperature for about 2 hours or in the refrigerator for at least 4 hours, basting and turning the chickens over from time to time.
 * 4) Preheat the broiler to its highest setting.
 * 5) Pat the pieces of chicken dry with paper towels and arrange them skin side down on the rack of the broiling pan.
 * 6) Combine the oil with ½ cup of the coconut milk and brush about 2 tablespoons of the mixture evenly over the chickens.
 * 7) Broil 4 inches from the heat for 5 minutes, baste with another 2 tablespoons of the oil mixture, and broil 8 to 10 minutes longer.
 * 8) With tongs, turn the chickens over, then baste them again and broil for about 10 minutes, basting them once or twice.
 * 9) To test for doneness, pierce the thigh with the point of a sharp knife.
 * 10) The juice that trickles out should be clear yellow; if it is still slightly pink, broil the chickens for another 2 or 3 minutes.
 * 11) Transfer the chickens to a heated serving platter and drape loosely with foil to keep them warm.
 * 12) Pour the juices from the bottom of the broiling pan into a small skillet.
 * 13) Add any remaining basting liquid and the reserved cup of coconut milk.
 * 14) Stirring constantly, cook over low heat for 4 or 5 minutes, until the sauce is thoroughly heated.
 * 15) Do not let the coconut milk come to a boil or it may curdle.
 * 16) Taste for seasoning.
 * 17) Pour the sauce into a sauce boat and serve it separately with the chicken.