Monday’s Bread Bowl: Hot Chili Pepper Chicken

A spicy recipe to warm up to

Pineapple juice and hot chili pepper flakes serve as the secret flavor base for this version of roasted chicken. Spicy and sweet come together with a kick that’s yummy and worth a second helping. The trick is to let the chicken marinate overnight. Here’s the recipe:

What you will need:

1 wooden spoon
1 large bowl
Plastic wrap
8-10 chicken thighs
1 baking pan with wire rack
Nonstick cooking spray
1 tablespoon dried oregano
3 garlic cloves, chopped small
1 tablespoon hot pepper flakes
1 large chili pepper, minced
1 cup pineapple juice
2 tablespoons white vinegar
Juice of half a lime
½ tablespoon annatto powder
2 tablespoons olive oil
½ tablespoon salt

Cooking and Preparation:

Combine all ingredients in bowl and mix well. Make sure that chicken gets thoroughly coated. Cover with plastic wrap and chill overnight or 6 to 8 hours. Preheat oven at 350 degrees. Coat baking pan and wire rack with nonstick cooking spray. Position chicken thighs on rack with skin side up and bake in the oven for 1 hour or until skin is cooked to desired crispiness. Let chicken rest for 10 to 15 minutes before serving.