Oven Baked Chilli Chicken Legs
Oven Baked Chilli Chicken Legs are juicy, flavour-packed chicken pieces coated in a spicy, tangy marinade and roasted to perfection. Crispy on the outside and tender inside, they make a bold and satisfying meal for any occasion.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 Chicken Legs
- 3 Red Chillies (pureed, long)
- 1 Red Onion (pureed)
- 8 cloves Garlic
- 1 tbsp Lemon Juice
- 2 tbsp Oil
- 1 tbsp Tomato Puree
- 1 tsp Paprika
- 1 tsp Salt (adjust to taste )
- 1 tsp Black Pepper (adjust to taste )
Instructions
- 1
Begin by placing the pureed long red chillies, pureed red onion, minced garlic, lemon juice, oil, tomato puree, paprika, salt, and black pepper into a large mixing bowl. Combine thoroughly until all ingredients form a smooth, consistent marinade.
- 2
Add the chicken legs to the bowl and ensure each piece is completely coated with the marinade.
- 3
Cover the bowl and leave the chicken to marinate for at least one hour at room temperature, allowing the flavours to penetrate.
- 4
Preheat the oven to 180°C. Arrange the marinated chicken legs evenly on a baking tray, ensuring they are not touching to allow even cooking.
- 5
Place the tray in the preheated oven and bake for 30 minutes. After this initial cooking period, carefully flip each chicken leg to ensure both sides cook evenly.
- 6
Continue baking for a further 20 minutes, or until the chicken is fully cooked through and has a slightly charred, tandoori-style exterior.
- 7
Remove the chicken from the oven and allow it to rest for a few minutes before serving to retain juices and enhance flavour.