Smoky Bell Pepper Chili Chicken

Smoky Bell Pepper Chili Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

A delicious BBQ style chili chicken recipe made with smoky bell pepper chili based sauce. Roasted using one pan and a blender. It also adapts well to a closed lid style BBQ. Simple to make, and if you make this the day before, it’s even better as the sauce works like a marination. The sauce is made using red bell peppers or capsicums, they are charred black and peeled. Watch the video to see how to peel them. Make extra as these are delish in salads or any meal. Make sure you cook it long enough to get a few black burnt bits on top. So tasty! Serve it with a crispy fresh salad, rice or potatoes. Enjoy my smoky bell pepper chili chicken.

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VIDEO

Tasty BBQ flavour chicken!

A delicious BBQ style chili chicken recipe made with a smoky bell pepper chili based sauce. Made using one roasting pan and a blender. It also adapts well to a closed lid style BBQ. Simple to make, and if you make this the day before, it’s even better as the sauce works like a marination. The sauce is made using red bell peppers or capsicums, they are charred black and peeled.

Watch the video to see how to peel them. Make extra smoky bell peppers as these are delish in salads or any meal.

Make sure you cook the chicken long enough to get a few black burnt bits on top. They are so tasty! Serve it with a crispy fresh salad, rice or potatoes. Enjoy my smoky bell pepper chili chicken.

Ingredients

1 whole chicken, broken down
2 Red bell peppers (Capsicums)
1 medium whole red onion
2 tbs honey
4 cloves garlic
2 tbs balsamic vinegar
2 tsp smoked paprika
3 tsp Sambal olek (add more if you like extra spicy)
4 tbs extra virgin olive oil
salt

Steps

Step 1
Preheat oven to 350°F – 180°C
Step 2
Place the bell peppers directly onto a high flame on your stove or burner. Turn it ensuring it becomes charcoal black all over. Don’t be scared to make it really black. Remove from heat, place in a bowl or container and cover until cool enough to handle. Using your hands, simply rub away the burnt skin, it should peel off easily. Remove the core, seeds and scrape away any remaining seeds. Cut into rough pieces ready for blending.
Step 3
To a food processor, add the roasted capsicums, peeled roughly cut red onion, honey, minced garlic, balsamic vinegar, smoked paprika, sambal oelek or other chili paste, olive oil and season with salt. Blend all ingredients into a smooth paste. Add a little more oil if it does not blend properly.
Step 4
Breakdown your chicken into pieces keeping the bones including the breastbone. Score the skin several times using a sharp knife.
Step 5
Pour the chili mixture into your baking pan and smother the chicken pieces in the chili mixture using your hands, spread the mixture so it coats all the chicken pieces evenly. Place roasting pan and roast for 50 minutes at 350°F – 180°C or until the chicken is nicely cooked. If you see a little burnt black on some pieces, that’s perfect, it’s supposed to have some black on it for that BBQ flavour.

Recipe tags: bbq

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