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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.

Prep Time

Servings

12 chicken drumsticks (12)

1 cup Peri Peri sauce

Peri Peri Sauce

5 red fresno chili peppers (5)

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)

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!

Ingredients

12 chicken drumsticks (12)

1 cup Peri Peri sauce

Peri Peri Sauce

5 red fresno chili peppers (5)

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)

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

Did you know?

Canola’s contribution to the Canadian economy has increased by $7.2 billion in the past decade.

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

Protein

24.6 g

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