Peri Peri Chicken
Ingredients
The chicken
-
2
lbs
chicken skin-on, bone-in thighs and legs
The peri peri sauce
-
1 ½
cup
roasted red peppers, drained
-
1
small
red onion, peeled and chopped
-
4
cloves
garlic
-
1
tablespoon
smoked paprika
-
¼
cup
red wine vinegar or apple cider vinegar
-
3
tablespoons
lemon juice
-
1
zest
lemon, finely grated
-
2
teaspoons
dried oregano
-
2
teaspoons
coarse sea salt
-
2
tablespoons
granulated sugar
-
1
teaspoon
cracked black pepper
-
2
tablespoons
olive oil
-
6
pieces
Thai red chilis, optional (seeds removed)
Instructions
- Heat a grill pan over high heat and sear the red bell peppers and red onion.
- Sear for two minutes on each side, then chop into large chunks.
- Pulse the peppers and onions in a food processor until finely chopped.
- Add garlic, smoked paprika, lemon zest, oregano, salt, sugar, and black pepper to the processor and pulse until semi-smooth.
- Pour the mixture into a saucepan, add bay leaves, and simmer for 20-30 minutes.
- Remove bay leaves and let the sauce cool before pureeing with red wine vinegar, lemon juice, and remaining lemon zest.
- Pat the chicken dry and marinate in ¾ of the peri peri sauce for at least 2 hours.
- Preheat the oven to 400°F and let the chicken come to room temperature.
- Sear the chicken skin side down in a hot frying pan for about 5 minutes on each side.
- Brush additional peri peri sauce over the chicken and transfer to the oven.
- Cook for 25-30 minutes or until the internal temperature reaches 165°F.
- Serve with rice or your favorite sides.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
21g
Total carbohydrates
31g
Total protein
7g
Sodium
2897mg
Cholesterol
18mg
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