INGREDIENTS

  • Red Capsicum / Red Bell Pepper – 1 large
  • Red Bird Eye Chilli – 6 ( I used fresh red chillies)
  • Garlic – 6 to 7 fat cloves
  • Red Chilli Powder / Paprika – 2 tblspn
  • Black Pepper Powder – 1 tsp
  • Vinegar – 2 to 3 tblspn
  • Oregano – 1 tblspn
  • Salt to taste
  • Oil – 1/2 cup
  • Chicken Drumsticks – 5 to 6

INSTRUCTIONS

  1. Take the ingredients given except chicken in a blender and make it into a puree.
  2. Take chicken and make deep slashes on them.
  3. Pour the marinate over it and mix well. Leave it for 3 to 4 hours or overnight. I left it for 2 days.
  4. Now heat your oven to 250 degree C on grill mode. Line a baking tray with foil, place a rack over it and place chicken on the rack. Put this in the oven on the upper rack near to the grill. Grill this for 7 to 10 mins.
  5. Now invert the chicken and grill again for 7 to 10 more mins.
  6. Now the chicken is well seared on both sides.
  7. Now place the chicken in the foil lined tray, brush some more sauce over the chicken.
  8. Now change the oven temp to 120 degree C. Change to mode to baking mode from the grill mode.
  9. Put the tray in the center rack and bake for 25 to 30 mins.
  10. Now the chicken must be juicy and tender..
  11. When the chicken is cooking, pour the leftover sauce in a pan and cook till oil separates from it.
  12. Serve this sauce with the chicken.
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