GRILLED PEPPERED CHICKEN
Cuisine: Nigerian
Cooking time: 2hrs 28 minutes
Servings: 4
Dish category: starter
"Marinating chicken is like painting a canvas—you create layers of flavor with every stroke. This Grilled Peppered Chicken brings together the fiery heat of peppers and the earthy richness of spices, turning simple ingredients into something extraordinary."
— Chef Tunde, Grill Master
- Combine ginger powder, chili powder, salt,mamae all purpose and olive oil to make a light paste.
- Wash and toss chicken parts in the light marinade paste and refrigerate for at least 2 hours or up to 24 hours.
- Preheat oven or grill on medium high heat and apply light oil on grill surface.
- Remove chicken from marinade and grill or bake 6 inches from the heat source until chicken is cooked and no longer pink inside, about 7 minutes per side.
Pepper sauce:
- Lightly heat vegetable oil in a saucepan and add the onion and pepper mix. Cook down for 10 minutes and add salt to taste.
- Toss the grilled chicken parts in the pepper mix and cook for another 3 minutes.
- Serve with fries and coleslaw or jollof/fried rice etc.
Conclusion
This Grilled Peppered Chicken delivers bold flavors with a perfect balance of spice and smokiness. Marinated to perfection and tossed in a rich pepper sauce, it’s a crowd-pleasing dish that works equally well as a starter or as part of a main course. Pair it with fries, coleslaw, or a classic jollof rice to complete the experience.
Ingredients
- 4 large chicken parts
- 1 tablespoon ginger powder
- 1 tablespoons chili powder
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
- 3 cooking spoons of blended onion and pepper mix
- 4 table spoons mamae all purpose
- Salt to taste
