Ingredients
Scale
- 2 lbs chicken thighs (skin-on, bone-in)
- 3 red bell peppers
- 1 jalapeño pepper
- 3 garlic cloves
- 1 red onion
- 1 tablespoon olive oil
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 4 tablespoons olive oil
- 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)
Instructions
- Prepare the marinade by blending all ingredients except the chicken in a mixing bowl until smooth.
- Marinate the chicken thighs with half of the sauce in the fridge for at least 30 minutes or overnight.
- Preheat your grill to medium-high or oven to 400°F (200°C).
- Cook the chicken on the grill for about 6–8 minutes per side or bake in a tray with reserved marinade for 25 minutes until cooked through.
- Let rest before serving and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: African
Nutrition
- Serving Size: 1 thigh (approximately 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Adjust spice levels by varying jalapeño and red pepper flakes. For extra flavor, baste the chicken with reserved marinade while cooking.