roasted red pepper & garlic-marinaded chicken legs

this chicken is marinaded in a roasted red pepper and roasted garlic sauce, versatile for chicken breasts, thighs, legs and beyond– especially delicious when served atop cauliflower rice.

This chicken has the type of marinade you’ll want to put on any and everything, soon enough. The roasted sweet red peppers with the undertones of garlic makes such a delicious sauce for the chicken to sit in, and really marinade in, as I leave these in the fridge overnight before roasting them in the oven. Finally, I finish them off with a quick broil to get a little bit of crisp to the otherwise saucy chicken.

While the roasted red pepper & garlic marinade may seem like a bit of work to prep, it’s actually pretty easy and mindless task-wise, simply throw your red pepper and garlic in the oven, blend, and pour. I add a special spice mix dry rub to the chicken before pouring the marinade all over them, I should mention, although you could try this chicken and skip the dry rub, it does add to the overall flavour and colour of the chicken. Nonetheless, the marinade has an amazing flavour by itself.

The hardest part, perhaps, of the entire recipe is the wait time. Trust me, I am not a big proponent of wait times, but every now and then it really is worth your while to allow your meat to marinade and absorb what you’ve created!! 

To finish off this meal, and make it a complete dinner, I recommend serving with cauliflower rice and fried brussle sprouts with salt and pepper. For any even more luxurious meal, make it cauliflower mashed potatoes instead of rice.

If you try this chicken, definitely drop a comment below and let me know how it turned out! Tag me on Instagram with your creation @grainfreee.

roasted red pepper & garlic-marinaded chicken legs: ingredients

Roasted red pepper & garlic marinade

• 3 red peppers
• 4 cloves of garlic
• 1/4 cup of coconut milk
• 3 tbsp of honey
• 2 tbsp of toasted sesame seed oil
• 6 chicken legs or thighs or breasts (any type of chicken will work here!)

Dry rub

• 2 tsp turmeric
• 2 tsp smoked paprika
• 2 tsp salt
• dash pepper
• 1/4 – 1/2 tsp cayenne pepper

roasted red pepper & garlic-marinaded chicken legs: how to

Roasted red pepper & garlic marinade

1. Wash, slice in half, and remove seeds from the red peppers. Pat dry and place face down on a baking sheet lined with parchment paper. 
2. Skin the garlic and add to the baking sheet.
3. Roast the red pepper and garlic with tbsp of olive oil (optional) at 375 for 20 minutes.
4. Allow to cool a bit, and place in food processor with coconut milk and toasted sesame seed oil. Blend well. There may still be little pieces of red pepper in your marinade, which is fine, but get rid of any large chunks.
5. Set aside while you prepare your chicken legs and spice mix.

Dry rub

1. Mix all the spices together in a small bowl. 
2. Clean and pat dry your chicken legs with a paper towel, and rub the spice mix across the skin and underneath the chicken legs, placing them in a large dish that is able to be stored in your fridge overnight.
3. Once the chicken legs are spiced, pour the roasted red pepper and garlic marinade across the chicken legs, coating them well. Cover the dish in aluminum foil or place a lid on top, and refrigerating for 24 hours.
4. Remove from the fridge and roast in a preheated oven at 375 for 50 minutes. Lightly broil on low for 5 minutes or so before serving. 
5. Serve with cauliflower rice and fried brussels sprouts.

Print Recipe

roasted red pepper & garlic marinaded chicken

this chicken is marinaded in a roasted red pepper and roasted garlic sauce, versatile for chicken breasts, thighs, legs and beyond– especially delicious when served atop cauliflower rice.

Course: Main Course

Servings: 6 chicken legs

Author: grainfreee.com

Ingredients

Roasted red pepper & garlic marinade

• 3 red bell peppers
• 4 cloves of garlic
• 1/4 cup coconut mik
• 3 tbsp honey
• 2 tbsp toasted sesame seed oil
• 6 chicken legs you can also opt for thighs or breasts, diced into squares

Dry rub

• 2 tsp turmeric
• 2 tsp smoked paprika
• 2 tsp salt
• 1/4-1/2 tsp cayenne pepper
• dash pepper

Instructions

Roasted red pepper & garlic marinade

• Wash, slice in half, and remove seeds from the red peppers. Pat dry and place face down on a baking sheet lined with parchment paper.  
• Skin the garlic and add to the baking sheet.
• Roast the red pepper and garlic with tbsp of olive oil (optional) at 375 for 20 minutes. 
• Allow to cool a bit, and place in food processor with coconut milk and toasted sesame seed oil. Blend well. There may still be little pieces of red pepper in your marinade, which is fine, but get rid of any large chunks.
• Set aside while you prepare your chicken legs and spice mix.

Dry rub & chicken prep

• Mix all the spices together in a small bowl. 
• Clean and pat dry your chicken legs with a paper towel, and rub the spice mix across the skin and underneath the chicken legs, placing them in a large dish that is able to be stored in your fridge overnight.
• .Once the chicken legs are spiced, pour the roasted red pepper and garlic marinade across the chicken legs, coating them well. Cover the dish in aluminum foil or place a lid on top, and refrigerating for 24 hours.
• Remove from the fridge and roast in a preheated oven at 375 for 50 minutes. Lightly broil on low for 5 minutes or so before serving. Serve with cauliflower rice and fried brussels sprouts.