Peri Peri Chicken*

  • Ingredients:
  • Chicken legs (10)
  • Red onion (2 – chopped into large chunks)
  • Red Bell pepper (1 – chopped into large chunks)
  • Red African bird eye chili (3)
  • Garlic (6 cloves)
  • Lemon (1/4 cup)
  • Parsley
  • Olive oil (2 Tbsp)
  • White vinegar (2 Tbsp)
  • Mayonnaise (for dipping sauce) (1tbsp)
  • Cayenne pepper (1 tsp)
  • Paprika (1 tsp)
  • Salt
  • Black Pepper
  • Onion powder (1 tsp)
  • Garlic powder (1 tsp)

Roast veggies tossed olive oil in oven for 10-15 minutes at 425°

Once veggies are roasted, put in a blender with 1 Tsp of the following seasonings (onion, garlic, cayenne, paprika, black pepper, parsley, thyme, cilantro) lemon juice and white vinegar

Once blended it will form a paste, marinate chicken in 1/2 of the paste overnight. Reserve the other half for a dipping sauce

The next day, bake chicken for 1 hour (flipping halfway) in the oven at 425°.

Mix the other half of the paste with 1 Tbsp Mayo to make a tasty dipping sauce.

Top with chopped parsley.


(Jollof rice provided by the good people over at Tasty Ethnic foods of East Hartford!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s