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Peri Peri Chicken Drumsticks
A Portuguese dish with its roots in Angola and Mozambique, this red pepper recipe is a must for all spice-lovers. To dial down the heat, remove the seeds from the peppers to make this a dish fit for the entire family.
Updated
Ingredients
- 12 chicken drumsticks
- 1 cup Peri Peri sauce
Peri Peri Sauce
- 5 red fresno chili peppers
- 1/2 cup fresh lemon juice (125 mL)
- 5-7 cloves garlic (5-7)
- 2 Tbsp paprika (30 mL)
- 2 tsp salt (10 mL)
- 2 cups canola oil (500 mL)
Directions
Peri Peri Sauce
- Remove stem from peppers. Add whole peppers, garlic, lemon juice, paprika and salt to a blender. Purée to a fine paste.
- Continue to purée in blender and slowly drizzle in oil.
- Refrigerate until needed.
Drumsticks
- In a large resealable bag, mix chicken drumsticks with peri peri sauce. Marinade for minimum 1 hr, or overnight in the refrigerator.
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper and place a wire rack on top. Using tongs, remove drumsticks from marinade and place on wire rack. Discard any remaining marinade from the bag.
- Cook drumsticks for 35 – 45 mins, flipping each drumstick halfway through. Cook until skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Serve drumsticks with extra Peri Peri sauce on the side for dipping.
Tip: These are excellent cooked on the barbecue too!
Nutritional Analysis
| Calories | 368 |
|---|---|
| Total Fat | 28.6 g |
| Saturated Fat | 4.2 g |
| Cholesterol | 136 mg |
| Sodium | 319 mg |
| Carbohydrates | 1.1 g |
| Fiber | 0.2 g |
| Sugar | 0.2 g |
| Protein | 24.6 g |
| Potassium | 283 mg |
