
2025
R
0 h 6 m
États-Unis
Meat
Roast
Roasted Peri-Peri Chicken Recipe
This spicy, smoky, and citrusy Peri-Peri Chicken gets even more depth of flavor by roasting the veggies before blending them into the sauce.
Ingredients:
• 2 chicken leg quarters
• 2 bell peppers (any color, halved)
• ½ red onion (quartered)
• 1 whole head of garlic (top sliced off)
• 1 habanero pepper (adjust for spice)
• 1 tsp honey
• ¼ cup olive oil
• Juice of 1 orange (or 1 lime)
• ½ tbsp seasoned salt
• 1 tsp lemon pepper
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ handful fresh cilantro (plus extra for garnish)
Instructions:
1. Roast the Vegetables:
• Preheat oven to 400°F (200°C).
• Place bell peppers, red onion, habanero, and garlic (cut side up) on a baking sheet.
• Drizzle with a little olive oil and sprinkle with salt.
• Roast for 20-25 minutes, until soft and slightly charred.
• Let cool slightly before peeling the garlic cloves out of their skin.
2. Make the Peri-Peri Marinade:
• In a blender or food processor, combine roasted bell peppers, onion, garlic, habanero, honey, olive oil, orange (or lime) juice, seasoned salt, lemon pepper, Italian seasoning, smoked paprika, black pepper, and cilantro.
• Blend until smooth. Taste and adjust seasoning if needed.
3. Marinate the Chicken:
• Place chicken leg quarters in a bowl or ziplock bag.
• Pour the marinade over the chicken, ensuring it’s fully coated.
• Cover and refrigerate for at least 2 hours (overnight is best).
4. Cook the Chicken:
Grill Method:
• Preheat grill to medium-high heat.
• Grill chicken for 5-7 minutes per side, then reduce heat and cook for another 20-25 minutes, basting with extra marinade.
Oven Method:
• Preheat oven to 400°F (200°C).
• Place chicken on a lined baking sheet and roast for 35-40 minutes, basting halfway through.
• For crispy skin, broil for the last 3-5 minutes.
5. Serve & Enjoy:
• Garnish with fresh cilantro.
• Serve with rice, roasted potatoes, or warm bread.
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