November 13, 2012
3 tbsp grated lemon rind
1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 tbsp minced fresh ginger
10 large cloves garlic, minced
1 tbsp hot pepper flakes
1 tsp salt
¼ cup chopped fresh coriander
6 whole chicken legs (about 3-1/2 lb)
1. In bowl, whisk together lemon rind and juice, olive oil, fresh ginger, garlic, hot pepper flakes , salt and coriander.
2. Place chicken, skin side up, in 13- x- 9-inch baking dish. Brush piri piri mixture all over surface of chicken. Cover with plastic wrap and marinate in refrigerator for at least 8 or for up to 24 hours.
3. Preheat oven to 400F.
4. Bring chicken to room temperature for 30 minutes. Transfer chicken legs to aluminum foil lined large baking sheet. Brush any excess sauce from pan onto chicken. Bake in centre of preheated oven for 35 to 40 minutes or until chicken juices run clear when chicken is pierced in thickest part of thigh.
Check out more recipes from this article by Daphna Rabinovitch - to read full article- Chicken Goes Global- click here.