Ingredients
Scale
- 3 red bell peppers
- 1 jalapeño pepper
- 3 garlic cloves
- 1 red onion
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 4 tablespoons olive oil for chicken
- 3 tablespoons red apple vinegar
- 2 tablespoons honey or brown sugar (optional)
- A generous handful of fresh parsley (roughly chopped)
- 2 teaspoons red pepper flakes (adjust to taste)
- 2 lbs chicken thighs (skin-on and bone-in)
- ½ cup chicken stock or water
Instructions
- Prepare the Marinade: Blend red bell peppers, jalapeño, garlic, onion, olive oil, lemon juice, lemon zest, smoked paprika, oregano, thyme, salt, and pepper until smooth. Reserve half for later.
- Marinate the Chicken: Coat chicken thighs in the marinade and refrigerate for at least 30 minutes.
- Cook: Preheat your grill to medium-high or oven to 400°F (200°C). Grill chicken for 6–8 minutes per side or bake for about 25 minutes until cooked through.
- Serve: Let the chicken rest before drizzling with reserved marinade and garnishing with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: African/Portuguese
Nutrition
- Serving Size: 1 chicken thigh (approximately 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg