Spicy Pepper Chicken (Nando’s Chicken)
(GF)
I love a good condiment. This recipe not only creates a wonderful chicken marinade, but also a super flavorful hot sauce that goes perfect on chicken, vegetables, and just about anything else.
Yield: 4 Servings + Extra Hot Sauce
Spicy Pepper Chicken (Nando’s Chicken)
Prep time: 3 HourCook time: 35 MinTotal time: 3 H & 35 M
Ingredients
For the Marinade
- 1 Red Onion, chopped
- 4 Cloves of Garlic
- 1 Jar of Roasted Red Peppers, drained
- 2 Red Bell Peppers, chopped
- 1-3 Jalapeños, chopped (depending on how spicy you want it)
- 2 cups of Cilantro (leaves and stems)
- 1 TB Dijon
- 2 Limes, juiced and zested
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes (optional)
- 1/2 cup of Olive Oil
For the Chicken and Hot Sauce
- 8 Chicken Thighs, Bone-in (or any other cut of chicken you prefer)
- 2 Limes
- Salt
Instructions
- Bring a pan to medium low heat with some olive oil.
- Sweat down the red onion for a couple minutes until it has softened.
- Combine the red onion and all of the marinade ingredients, other than the olive oil, to a blender.
- Blend ingredients together and then slowly drizzle in olive oil.
- Add chicken to a large container and pour enough marinade over to generously coat the chicken.
- Cover and marinate in the fridge for at least 2 hours to overnight.
- Season the leftover marinade with salt to taste and extra limes - this is now your hot sauce for the chicken.
- Once the chicken has marinated, preheat your oven to 425F (450F if you have a weaker oven)
- Season the chicken with salt and place on a tin foil lined baking sheet.
- Roast the chicken until it has reached an internal temperature of 165F. (about 30 minutes for bone-in chicken thighs)
- If your chicken doesn't have crispy skin at this point, turn on the broiler and carefully broil the chicken until crispy.
- Serve chicken with the hot sauce (this goes great with some rice and beans!)
Notes:
This recipe makes a lot of marinade/hot sauce. It lasts a while in the fridge, and goes great on vegetables, fish, etc. but feel free to cut the recipe in half if you don't want extra.
