This dish requires a little extra love - hand mash your chili peppers to make Chili Marinated Chicken. With a fiery flavor and grilled texture, this pairs nicely with a fresh cucumber, tomato, and parsley quinoa salad.
Roast the red bell pepper over an open flame until the skin is completely charred black then place in a sealed plastic bag.
When cool enough to handle peel off the burnt skin, scrape away the seeds with a knife and reserve the roasted meat. Do not rinse under water.
Crush the pepper flesh with mortar and pestle.
Remove the stems and seeds from the chilies and chop them finely.
Place them in a mortar and pestle with the garlic, oregano, and chili flakes, and pound to a rough paste, then add the vinegar lemon juice, sugar, salt, extra virgin olive oil and the peeled peppers.
In a thick sealable plastic bag or in a shallow baking dish combine the chicken and the marinade, coat the chicken with the marinade well, and refrigerate overnight. Remove from refrigerator an hour prior to cooking.
Pre heat your grill and place the chicken on the grill, turning it over every 6 minutes for a total cooking time of around 24 minutes, until the meat is well done and beginning to pull away from the bone. Serve with a cucumber, tomato and parsley quinoa salad.
Servings 4