Chicken Recipes

Oven-baked Peri Peri Chicken

Name: Oven-baked Peri Peri Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 130 g (4½ oz) store-bought marinated chargrilled capsicum (bell pepper), drained, oil reserved; ½ tsp freshly minced garlic; 1 tsp onion powder; 1 tsp sweet paprika; 1 tsp dried oregano; 1½ tsp sea salt flakes; ½ tsp cracked black pepper; 1 tbsp sugar; 1 tbsp red wine vinegar; 1 ⅕ kg (2 lb 10 oz) chicken pieces (drumsticks and/or bone-in, skin-on chicken thigh cutlets); ½ cup (125 ml) water; 2 tablespoons reserved peri peri marinade (see above); ⅔ cup (160 g) whole-egg mayonnaise; Steamed green beans and corn; 250 g (9 oz) microwave Mexican rice; Lime wedges

4 servings

porciones

15 minutes

tiempo activo

1 hour 15 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

130 g (4½ oz) store-bought marinated chargrilled capsicum (bell pepper), drained, oil reserved

½ tsp freshly minced garlic

1 tsp onion powder

1 tsp sweet paprika

1 tsp dried oregano

1½ tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp sugar

1 tbsp red wine vinegar

1 ⅕ kg (2 lb 10 oz) chicken pieces (drumsticks and/or bone-in, skin-on chicken thigh cutlets)

½ cup (125 ml) water

2 tablespoons reserved peri peri marinade (see above)

⅔ cup (160 g) whole-egg mayonnaise

Steamed green beans and corn

250 g (9 oz) microwave Mexican rice

Lime wedges

Instrucciones

Preheat the oven to 200°C (400°F) (180°C/350°F fan).

To make the peri peri marinade, combine the chargrilled capsicum, garlic, onion powder, sweet paprika, oregano, salt, pepper, sugar and red wine vinegar in a food processor. Blitz until smooth for 1–2 minutes, then slowly add the reserved oil while the food processor is running. This will help the marinade emulsify and thicken.

IMPORTANT

Reserve 2 tablespoons of the marinade to make the perinaise.

Marinate the chicken in the remaining marinade in a bowl, tossing to coat. (You can marinate the chicken for up to 24 hours to intensify the flavours, although I rarely do, and it’s equally delicious.)

Place the chicken on a baking tray with sides, skin-side up, so the chicken isn’t overlapping.

Bake, uncovered, for 50–55 minutes, or until the chicken is nicely caramelised. Add ½ cup (125 ml) of water to the base of the baking tray halfway through to stop the marinade from burning.

Meanwhile, mix the reserved marinade with the mayonnaise in a small bowl to make the perinaise.

Rest the chicken, loosely covered in foil, for 5 minutes before serving.

Serve with steamed green beans, corn, Mexican rice, lime wedges and the perinaise on the side for dipping.

Nutrición

Tamaño de la Porción

Calorías

349

Grasa Total

17.2 g

Grasa Saturada

4.6 g

Grasa No Saturada

Grasa Trans

0.1 g

Colesterol

205.5 mg

Sodio

1405.3 mg

Carbohidratos Totales

31.1 g

Fibra Dietética

3.7 g

Azúcares Totales

4.9 g

Proteína

18.3 g