Description
A flavorful dish that combines a spicy marinade with juicy chicken, perfect for gatherings and family dinners.
Ingredients
Scale
- 370 ml fire-roasted red peppers
- 4 pieces Thai chili peppers (Adjust quantity to taste)
- 1 large lemon (zest and juice)
- 1/3 cup red wine vinegar
- 4 cloves garlic (minced)
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1/3 cup olive oil (Add gradually while blending)
- 2 pounds chicken pieces (bone-in skin-on) (Can substitute with shrimp or tofu)
Instructions
- In a blender, combine the fire-roasted red peppers, Thai chili peppers, lemon zest and juice, red wine vinegar, garlic, oregano, and smoked paprika. Blend until the mixture is smooth.
- With the blender running, slowly add the olive oil until everything is well mixed and creamy. This will be your marinade.
- Place the chicken pieces in a large bowl or a zip-lock bag. Pour the marinade over the chicken, making sure each piece is coated well. Let it marinate in the refrigerator for at least one hour or up to overnight for best flavor.
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken pieces on a baking sheet lined with foil or parchment paper.
- Bake for 35-45 minutes, or until the chicken is cooked through and the skin is crispy. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- Optional: Grill the chicken for an additional smoky flavor, cooking for about 5 minutes on each side.
Notes
Adjust the number of Thai chili peppers based on your spice preference. For a more intense flavor, let the chicken marinate overnight.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg