Roasted Peri-Peri Chicken Recipe This spicy, smoky, and citrusy Peri-Peri Chicken gets even more depth of flavor by roasting the veggies before blending them into the sauce. Ingredients: • 2 chicken leg quarters • 2 bell peppers (any color, halved) • ½ red onion (quartered) • 1 whole head of garlic (top sliced off) • 1 habanero pepper (adjust for spice) • 1 tsp honey • ¼ cup olive oil • Juice of 1 orange (or 1 lime) • ½ tbsp seasoned salt • 1 tsp lemon pepper • 1 tsp Italian seasoning • 1 tsp smoked paprika • 1 tsp black pepper • ½ handful fresh cilantro (plus extra for garnish) Instructions: 1. Roast the Vegetables: • Preheat oven to 400°F (200°C). • Place bell peppers, red onion, habanero, and garlic (cut side up) on a baking sheet. • Drizzle with a little olive oil and sprinkle with salt. • Roast for 20-25 minutes, until soft and slightly charred. • Let cool slightly before peeling the garlic cloves out of their skin. 2. Make the Peri-Peri Marinade: • In a blender or food processor, combine roasted bell peppers, onion, garlic, habanero, honey, olive oil, orange (or lime) juice, seasoned salt, lemon pepper, Italian seasoning, smoked paprika, black pepper, and cilantro. • Blend until smooth. Taste and adjust seasoning if needed. 3. Marinate the Chicken: • Place chicken leg quarters in a bowl or ziplock bag. • Pour the marinade over the chicken, ensuring it’s fully coated. • Cover and refrigerate for at least 2 hours (overnight is best). 4. Cook the Chicken: Grill Method: • Preheat grill to medium-high heat. • Grill chicken for 5-7 minutes per side, then reduce heat and cook for another 20-25 minutes, basting with extra marinade. Oven Method: • Preheat oven to 400°F (200°C). • Place chicken on a lined baking sheet and roast for 35-40 minutes, basting halfway through. • For crispy skin, broil for the last 3-5 minutes. 5. Serve & Enjoy: • Garnish with fresh cilantro. • Serve with rice, roasted potatoes, or warm bread. peri peri chicken recipe peri peri chicken peri