Peri-Peri Chicken

Name: Peri-Peri Chicken
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

Peri-peri chicken is a mouth-watering and spicy African chicken dish. It is very easy to prepare and can be made using an oven or grill. It goes well with fried plantains, mashed potatoes, and salad.

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

Steps

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.

More recipes with bell pepper, chile peppers, garlic, onion, thyme, paprika, vinegar, lemon, broth or stock or chicken

Adapted from “Peri-Peri Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.