Peanut Butter Spicy Chicken

I am not a fan of peanut butter but after my little experiment of using it to spice my meats, I fell in love with it. I virtually use it to spice all my meats and the taste always comes out amazing. Here is my take on chicken legs...

Ingredients

2 kg chicken legs (we love meats)
196 g red bell pepper
128 g ginger
3 tbsp peanut butter (you can add more if you wish)
2 tbsp garlic granules
1 tsp. dry thyme (you can use fresh one as well)
1 lemon (juiced)
4 g cinnamon sticks
3 tbsps. dark soy sauce
1 tsp. salt
1 tbsp. maggi hot liquid seasoning
2 tbsps. sticky barbecue marinade
2 tbsps. olive oil
2 knorr seasoning cubes

What is needed when about to grill

Any amount of spring onions, baby (Irish) potatoes and baby carrots (any type of carrot and potatoes would do really)

For Serving

Cherry tomatoes (roasted in the oven for 5 minutes) and tortilla

Procedures

• Make 3 large incisions on each leg, put in a large bowl, then sprinkle the garlic granules and salt all on the legs. Massage in and set aside. 

• In a food processor/blender, add the rest of the ingredients except for the cinnamon sticks. Process together until well blended.

• Pour the mixture on the chicken legs, put in the cinnamon sticks, and then turn to ensure the mixture gets to all the legs. Cover with cling film, put in the fridge and allow marinating overnight.

• Pre-heat oven to 200 degrees. In a baking tray, put in the chicken legs, add potatoes, fresh thyme, fresh rosemary and spring onions and carrots, then cover with foil.

• Pop into the oven; bake for 45 minutes - 1 hour or until cooked just like you love your chicken, I like mine a little burnt.

• Serve with the cherry tomatoes, tortilla and some salad leaves

Enjoy...

LaBelle xx