Spicy Baked Chicken
"This spicy baked chicken is so yummy! I cut up a whole chicken into pieces, and removed the skin except for the wings (I wanted to test this for a wing recipe). Both skin off or skin on it is super delicious. If you don’t want to cut up a whole chicken, you can use just the legs or thighs. But of course, buying a whole chicken and preparing it yourself saves you money, and who doesn’t like that? You can replace the red Thai chilli peppers with red chilli flakes (about 1/2 tsp) and of course, if you don’t have tomato paste in a tube, opening up a can for a couple of tablespoon is something we all hate to do, but you can freeze what is left over (that is what I usually do) or simply replace it with ketchup."
Serves4 people
Preparation Time10 min
Cooking Time1 hr
Ingredients
- 1 whole chicken (cut into 8 pieces skin removed)
- 1 cup olive oil
- 2 tablespoon tomato paste
- 1 tablespoon paprika
- 2 garlic cloves (minced)
- 2 red Thai chilli peppers (sliced)
- 1 tablespoon Dijon mustard
- 1 salt
- 1 teaspoon sugar
- 1 teaspoon cayenne pepper
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In a bowl mix all of the ingredients for the marinade.
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With the point of a sharp knife, poke holes into the chicken pieces.
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Add the chicken into the bowl, mixing well to coat each piece of chicken.
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Cover and marinate in the fridge for at least 4 hours, over night is even better.
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Preheat the oven at 425F.
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Now place the chicken pieces on a rack, in a roasting pan.