Peri Peri Chicken
Ingredients
The chicken
-
2½-3
pounds
chicken, cut into 8 pieces or 8 chicken legs
-
1
each
lemon or lime
-
to taste
none
salt
-
½
teaspoon
coarsely ground white pepper
The marinade
-
½
each
onion, sliced
-
6
cloves
garlic, chopped
-
6
leaves
basil
-
2
tablespoons
oregano
-
½
each
red bell pepper
-
1
tablespoon
peri peri sauce or more to taste
-
¼
cup
olive oil
Instructions
- Trim excess fat from the chicken and pat dry.
- Rub the chicken with lemon and Creole seasoning or salt and pepper.
- Blend onion, garlic, basil, oregano, bell pepper, and peri peri sauce with olive oil until well mixed.
- Drench the chicken in the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade, draining excess marinade but reserving it.
- Grill the chicken for 10-15 minutes on each side, turning occasionally until cooked through.
- Simmer the reserved marinade in a saucepan for about 7 minutes and serve with the chicken.
Nutrition Facts (estimated)
Servings
8
Calories
393
Total fat
29g
Total carbohydrates
6g
Total protein
27g
Sodium
449mg
Cholesterol
106mg
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