Step 1

Wash, slice in half, and remove seeds from the red peppers. Pat dry and place face down on a baking sheet lined with parchment paper.

Step 2

Skin the garlic and add to the baking sheet.

Step 3

Roast the red pepper and garlic with tbsp of olive oil (optional) at 375 for 20 minutes.

Step 4

Allow to cool a bit, and place in food processor with coconut milk and toasted sesame seed oil. Blend well. There may still be little pieces of red pepper in your marinade, which is fine, but get rid of any large chunks.

Step 5

Set aside while you prepare your chicken legs and spice mix.

Step 6

Mix all the spices together in a small bowl.

Step 7

Clean and pat dry your chicken legs with a paper towel, and rub the spice mix across the skin and underneath the chicken legs, placing them in a large dish that is able to be stored in your fridge overnight.

Step 8

.Once the chicken legs are spiced, pour the roasted red pepper and garlic marinade across the chicken legs, coating them well. Cover the dish in aluminum foil or place a lid on top, and refrigerating for 24 hours.

Step 9

Remove from the fridge and roast in a preheated oven at 375 for 50 minutes. Lightly broil on low for 5 minutes or so before serving. Serve with cauliflower rice and fried brussels sprouts.