Recipe Git v1

Peri-Peri Chicken

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: african, easy, recipes using chicken, recipes using dehydrated broth, recipes using lemon juice, recipes using red bell pepper, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APeri-Peri_Chicken)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APeri-Peri%20Chicken&oldid=4513999

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

2 small red bell peppers
5 small bird's eye chillies (adjust to your taste)
5 medium-size garlic cloves
1 medium-size onion
2 tablespoons dried thyme
2 tablespoons black pepper
3 teaspoons salt or to taste
3 tablespoons paprika
½ cup vinegar
1 medium-size lemon, juiced
¾ cup olive oil
2 chicken bouillon cubes, crushed
2½ lbs chicken quarters

Directions

Blend together the red bell pepper, bird's eye chillies, garlic cloves, onion, thyme, black pepper, salt or to your taste, paprika, vinegar, lemon juice, olive oil, and bouillon cubes to make a marinade.
Pour the marinade over the chicken in a large bowl. Use your hands to massage the marinade into the chicken, then cover the bowl and leave it in the fridge for at least 1 hour and up to overnight. The longer it marinates, the better the flavor.
Arrange the chicken in a baking pan, and pour the marinade over it.
Bake in a preheated 350 °F oven for 30 minutes, basting the chicken periodically. Flip the chicken over and bake for another 30 minutes.
Turn on the broiler of your oven, and broil the chicken for about 3–5 minutes to char it.
Serve hot.

Notes

You can wear disposable gloves when mixing the marinade with the chicken, especially it your hands are very sensitive to hot pepper.

If desired, you can use a grill to cook the chicken.