The other thing that I tried since we also cook/grill Mexican cuisine is a green version of this sauce using lime juice instead of lemon juice and green chili peppers (a combination of Jalapeño plus some Serrano peppers for added heat) instead of the local hot red peppers combined with dried piri piris.
The red sauce is a little bolder taste that I prefer over the green variation that I made so I probably will not make the green variation too many more times. It is still good, though and worth a try.
Another variation that I take in the preparation is that I roast or slow cook using either my Weber kettle or my Weber Smokey Mountain (run at higher temps like 300*F) instead of throwing it over direct heat. It gives you more time to absorb the sauce in and the higher temps keep the skin on the crisper side.
As far as which we like better, the traditional Portuguese recipe or the Mozambique style recipe, both are great and we will be making both in our outdoor kitchen from now on. Both recipes will be in the rotation of other favorite grilled chicken recipes that we enjoy.
Good luck to anyone who tries Nelson’s traditional style or the Mozambique style that Trevor has shared. Both are great and worth your time to try.
I will be putting a YouTube video together soon on how I did this. I’ll share it here.
In 1991, the KFC name was officially adopted, although it was already widely known by that initialism .  Kyle Craig, president of KFC US, admitted the change was an attempt to distance the chain from the unhealthy connotations of "fried".  The early 1990s saw a number of successful major products launched throughout the chain, including spicy "Hot Wings" (launched in 1990), popcorn chicken (1992), and internationally, the "Zinger", a spicy chicken fillet burger (1993).  By 1994, KFC had 5,149 outlets in the US, and 9,407 overall, with over 100,000 employees.  In August 1997, PepsiCo spun off its restaurants division as a public company valued at US$ billion (around US$ billion in 2013).  The new company was named Tricon Global Restaurants , and at the time had 30,000 outlets and annual sales of US$10 billion (around US$14 billion in 2013), making it second in the world only to McDonald's.  Tricon was renamed Yum! Brands in May 2002. 
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook !
Print Cajun-Injected Turkey Breast on the Char-Broil Big Easy Author: Based on a recipe from Emeril Lagasse Recipe type: Main Cuisine: American Prep time: 15 mins Cook time: 1 hour 20 mins Total time: 1 hour 35 mins Serves: 1 turkey Ingredients For the turkey