| Prep Time | 15 minutes |
| Cook Time | 1.40 hours |
| Servings |
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- 2 Kg Chicken Drumsticks Or Leg With Thighs
- 2 Dried Hot Chillies
- 100 Ml red wine vinegar
- 6 Red chillies
- 6 garlic cloves
- 2 Tsp smoked paprika
- 1 Tsp Dried Oregano
- 1 Tsp Dried Thyme
- 1 Tsp Golden Caster Sugar
- 2 Juice Of Lemon
- salt To Taste
Ingredients
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- Add the dried chillies and vinegar into a pan and bring them to a boil. Turn off the heat and let the chillies soak in the vinegar until it cools down. Blend garlic, red chillies, soaked chillies and vinegar into a coarse paste. To this mixture, add smoked paprika, oregano, thyme, lemon juice, sugar and salt. Blend again and set aside.
- Place the chicken in a shallow plate. Make cuts of about 1 cm deep all over the chicken and apply the marinade thoroughly all over the chicken pieces. Refrigerate it for at least 4 hours.
- Once the chicken is marinated, cook the chicken for about 1 hour at 160°F. Turn the heat to 220°F and cook for 30-35 minutes until the chicken has turned crispy and golden brown.
- Rest the chicken for about 3 minutes after taking it out from the oven. Serve with coleslaw salad and roasted corn.
Recipe Tips
You can also use Whole Chicken for this recipe.
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Frequently Asked Questions
What can I substitute red wine vinegar with?
You can use apple cider vinegar or white wine vinegar instead of red wine vinegar. You can also mix white vinegar and red wine to get the desired vinegar flavour.
Can I use chicken breasts for this recipe?
Yes. You can use whole chicken breasts for this recipe. Create pocket-like slits to stuff the marinade within it.
Can I pan-roast or grill the chicken?
Yes. You can pan-fry, roast or grill chicken breasts, drumsticks or thighs. For a whole chicken, you can roast it on an outdoor grill or charcoal grill.