Peri Peri Chicken
Peri peri chicken is an Angola dish made with chicken drumsticks and spicy, tangy peri peri sauce. It’s flavorful, bold, and unique!
Servings: 4
Ingredients
- 4 lbs chicken drumsticks
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 teaspoons kosher salt
Peri Peri Sauce
- 1 small red onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 small red chili fresno
- 2-3 piri-piri chilies or Thai bird's eye chili stems removed
- 4 cloves garlic
- 2 tsp kosher salt
- 1 tbsp paprika powder
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
Instructions
Peri Peri Sauce
- In a food processor add all ingredients except the oil. Process well until every thing is well combined.
- After that pour in vegetable oil with processor running until smooth and emulsified.
- Pour the mixture in a pot. Heat over high until it starts boiling. Turn the heat to low and simmer for 20 minutes, or until the mixture has reduced to half.
- Remove from heat and let cool for at least 15 minutes. Puree once again until smooth in consistency.
Chicken
- In a large bowl toss the chicken with the paprika, garlic powder and salt. Cover and let marinate 15 minutes.
- Pour half of the Peri Peri sauce over the chicken. Toss together to coat. Cover and refrigerate for at least 1 hour.
Oven Method (Preheat oven to 400°F)
- Bake the chicken for 35-40 minutes, or until internal temperature reaches 165°F (basting once or twice with marinade).
Grilling Method (Heat grill to 400°F)
- Clean and lightly oil the grates. Grill the chicken for 35-40 minutes, or until internal temperature reaches 165°F (basting once or twice with marinade).
- Remove from the oven or grill and serve with the remaining Peri Peri sauce.
Nutrition
Calories: 550kcal | Carbohydrates: 14g | Protein: 56g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 1652mg | Potassium: 1056mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3089IU | Vitamin C: 140mg | Calcium: 67mg | Iron: 3mg