Nut-Free Peri Peri Chicken
Spice up your dinner routine with this irresistible Nut-Free Peri Peri Chicken recipe, perfect for those looking for a bold, allergy-friendly dish! Featuring succulent chicken legs marinated in a homemade peri peri sauce made from roasted red bell peppers, fiery red chili peppers, garlic, smoked paprika, and a tangy splash of lemon juice and white vinegar, this recipe is a flavorful feast without the need for nuts. The chicken can be baked or grilled to perfection, resulting in tender, juicy meat that’s bursting with smoky, spicy goodness. Garnished with fresh cilantro and paired with your favorite sides like rice or roasted vegetables, this easy and vibrant dish is ideal for weeknight dinners or weekend gatherings. Whether you’re avoiding allergens or simply craving bold flavors, this Nut-Free Peri Peri Chicken guarantees delicious results every time!
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 2 large Red bell peppers
- 4 medium Red chili peppers
- 4 large Garlic cloves
- 4 tablespoons Lemon juice
- 2 tablespoons White vinegar
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Bay leaves
- 2 tablespoons Fresh cilantro
Instructions
1. Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.
2. Cut the red bell peppers and chili peppers in half, removing the seeds and stems. Roughly chop them.
3. In a blender, combine the chopped red bell peppers, red chili peppers, garlic cloves, lemon juice, white vinegar, olive oil, smoked paprika, dried oregano, salt, and black pepper. Blend until smooth to make the peri peri sauce.
4. Place the chicken legs in a large resealable bag or bowl. Pour over the peri peri sauce and add the bay leaves. Ensure all pieces are well-coated, then refrigerate to marinate for at least 1 hour, or ideally overnight for maximum flavor.
5. Remove the chicken from the refrigerator 30 minutes before cooking, allowing it to come to room temperature.
6. If baking, place the chicken legs on a baking sheet lined with parchment paper, making sure they are evenly spaced. Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C). If grilling, place the chicken on the preheated grill and cook for 15-20 minutes per side until fully cooked.
7. Once cooked, remove chicken from the oven or grill and let rest for 5 minutes.
8. Garnish with freshly chopped cilantro before serving.
9. Serve warm with your choice of sides like rice, fries, or roasted vegetables.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 18.3 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
