Ingredient

Chicken legs 500 gms

White pepper 1 tsp

Shangrila Lemon Juice 2 tbs

Mustard paste 1 tbs

Garlic powder 1 tbs

Salt 1 ½ tsp

Oil 4 tbs

Shangrila Peri Peri Sauce 1 cup

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Preparation

Method

In a bowl add chicken legs, white pepper, Shangrila Lemon Juice, mustard paste, garlic powder and salt then mix well.

Set aside and marinate for one hour. Add oil and mix well. Now preheat oven at 250°C. Place the chicken legs on the wire grill in the oven. Bake for 25 mins.

Now brush the legs with Shangrila Peri Peri Sauce on both sides. Bake again for 10 mins. Remove and pour the remaining Shangrila Peri Peri Sauce. Serve with plain boiled rice or bread rolls.

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