Peppered chicken is one way I like to prepare chicken if you don’t like chicken try this recipe and you would have a change of mind. It’s tasty and juicy if you like spice you can make it spicy and you don’t like spice you can definitely replicate the recipe that way.
I used chicken quarters but you can use any part of the chicken you like. If you want to try other chicken recipes, I will put some links below you can also search for more chicken recipe.
- 2.5-3 Pounds Chicken
- 3 Tablespoons Oil (your choice)
- 2 Tomatoes
- 1 Red bell pepper
- 1 Jalapeno (seeded)
- 1 Inch Ginger
- 4 Cloves Garlic
- ½ Cup Onion
- Chicken Bouillon season (optional)
- 1 Teaspoon Basil
- 2 Teaspoons Italian Seasoning
- Salt and pepper to taste
Clean the chicken; trim off the excess fat, season with salt and pepper and set aside.
Remove the jalapeno pepper seeds and roughly blend the peppers, onion, garlic, ginger.
Add the bouillon season (if you're using), basil, Italian season, salt and pepper. Don’t forget you already seasoning the chickens.
Submerge the chicken and coat the chickens. You can pour the chicken and the marinade into a big zip-lock, place in a refrigerator and marinade for at least one hour or more you marinade up to 24 hours.
Bring the chicken back to room temperature, then preheat the oven to 425 degrees F for at least 15 minutes.
Line a baking sheet and with foil and place the chickens on it, pour the remaining marinade over the chicken.
Cover the chicken (like a tent) and cook for 20 minutes, remove the cover (foil) and rotate the pan you can also baste the chicken with the dripping pepper on the pan (optional) and continue to bake for 30 minutes or until the chickens are fully cooked.
Allow the chicken to rest for at least 10 minutes and serve.
Peppered chicken with green rice and roasted carrots.
Peppered chicken with roasted carrots. Enjoy!
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