- 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)
- Olive oil (2 Tbsp)
- White vinegar (2 Tbsp)
- Mayonnaise (for dipping sauce) (1tbsp)
- Cayenne pepper (1 tsp)
- Paprika (1 tsp)
- 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!)