Nut-Free Peri Peri Chicken

Turn up the heat with this flavorful and allergy-friendly Nut-Free Peri Peri Chicken! Featuring tender, juicy chicken legs marinated in a vibrant homemade peri peri sauce, this recipe strikes a perfect balance between smoky, tangy, and spicy. Made with fresh red bell peppers, zesty lemon juice, chili peppers, and aromatic smoked paprika, it’s the ultimate nut-free twist on a classic favorite. Whether baked in the oven or grilled to perfection, this dish is easy to prepare and packed with bold, exciting flavors. Garnished with fresh cilantro and perfect alongside sides like fries, rice, or roasted veggies, this dish is an ideal choice for weeknight dinners or weekend barbecues. Ready in just an hour (plus marinating time), it's a spicy, wholesome crowd-pleaser that puts health and taste on the same plate.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken legs
• 2 large Red bell peppers
• 4 medium Red chili peppers
• 4 large Garlic cloves
• 4 tablespoons Lemon juice
• 2 tablespoons White vinegar
• 3 tablespoons Olive oil
• 2 teaspoons Smoked paprika
• 2 teaspoons Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 whole Bay leaves
• 2 tablespoons Fresh cilantro

Directions

Step 1

1. Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.

Step 2

2. Cut the red bell peppers and chili peppers in half, removing the seeds and stems. Roughly chop them.

Step 3

3. In a blender, combine the chopped red bell peppers, red chili peppers, garlic cloves, lemon juice, white vinegar, olive oil, smoked paprika, dried oregano, salt, and black pepper. Blend until smooth to make the peri peri sauce.

Step 4

4. Place the chicken legs in a large resealable bag or bowl. Pour over the peri peri sauce and add the bay leaves. Ensure all pieces are well-coated, then refrigerate to marinate for at least 1 hour, or ideally overnight for maximum flavor.

Step 5

5. Remove the chicken from the refrigerator 30 minutes before cooking, allowing it to come to room temperature.

Step 6

6. If baking, place the chicken legs on a baking sheet lined with parchment paper, making sure they are evenly spaced. Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C). If grilling, place the chicken on the preheated grill and cook for 15-20 minutes per side until fully cooked.

Step 7

7. Once cooked, remove chicken from the oven or grill and let rest for 5 minutes.

Step 8

8. Garnish with freshly chopped cilantro before serving.

Step 9

9. Serve warm with your choice of sides like rice, fries, or roasted vegetables.

Nutrition Facts

Serving size	1209.7 grams (1209.7g)

Amount per serving	% Daily Value*
Calories	1425

Total Fat 96.60g	124%
Saturated Fat 21.60g	108%
Polyunsaturated Fat 4.00g
Cholesterol 454mg	151%
Sodium 2839mg	123%
Total Carbohydrate 44.60g	16%
Dietary Fiber 13.60g	49%
Total Sugars 18.30g
Protein 91.60g	183%

Vitamin D 0IU	0%
Calcium 169mg	13%
Iron 10mg	55%
Potassium 2248mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 25.9%

Carbs: 12.6%