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Peri Peri Chicken Legs - Recipe

Peri Peri Chicken Legs – Recipe

A recipe for flavorful chicken legs smothered in a homemade peri peri chili sauce then baked and served with extra sauce. A quick and easy weeknight meal. They're great grilled, too!
Course Main Course
Cuisine American
Keyword chicken legs, peri peri, spicy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 chicken legs
Calories 498 kcal

Ingredients

  • 6 chicken legs
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • Salt and pepper to taste

FOR THE PERI PERI SAUCE

  • pound  red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
  • cloves  garlic chopped
  • teaspoon  smoked paprika you can sub in other chili powders
  • 1/2  cup  chopped cilantro
  • 1/4  cup  chopped basil
  • 1/2  cup  olive oil or vegetable oil
  • Juice from 1 lemon
  • Salt to taste
  • FOR SERVING: Chopped parsley, spicy chili flakes

Instructions

  1. Pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
  2. Heat your oven to 400 degrees F.
  3. For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
  4. Drizzle in the olive oil while continuing to process until the mixture thickens up.
  5. Stir in the lemon juice and adjust for salt.
  6. Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated. You can cover and refrigerate for at least 1 hour at this point if you’d like more developed flavor.
  7. Bake the chicken for 35-40 minutes, or until they are nicely cooked through. They should measure 165 degrees F internally.
  8. Remove from the oven and toss in the remaining peri peri sauce.
  9. Sprinkle with fresh herbs and spicy chili flakes. Serve!

Recipe Notes

NOTES: If you’d like a more developed peri peri flavor, cover the chicken and set it into the fridge once you’ve coated them with the first round of peri peri sauce. You can also marinate it this way overnight.

The peri peri sauce yields about 2 cups.

Heat Factor: Medium, though the heat and spic levels will vary based on the peppers you choose.

Nutrition Facts
Peri Peri Chicken Legs – Recipe
Amount Per Serving
Calories 498 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 8g 40%
Cholesterol 119mg 40%
Sodium 127mg 5%
Potassium 697mg 20%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 23g 46%
Vitamin A 73.4%
Vitamin C 140.8%
Calcium 5.7%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.