Wash the chicken or chicken legs thoroughly. For a more intensive cleaning and to remove strong odors, rub the chicken with a mixture of lemon juice, salt, and a little vinegar. Then rinse with cold water and pat dry.
Lightly score the chicken drumsticks to allow the marinade to penetrate better. Mix half of the Magic Sauce with the juice of 2 lemons, a pinch of salt, and 1 teaspoon of ground white Penja Penja. Marinate the chicken in this mixture, cover, and let it marinate in the refrigerator for at least 2 hours, ideally overnight. This will make the meat especially tender and flavorful.
Then, place the marinated chicken in the oven at medium heat (200°C) or, even better, on the grill until it is crispy on the outside and juicy on the inside.
While the chicken is grilling, slice the onions. Heat a little oil in a pan and sauté the onions over medium heat. Once they are translucent, add a bay leaf and 1-2 small chilies. Then add the remaining Magic Sauce, salt, and pepper. Add the juice of one lemon and about 100 ml of water, or the juices from the grilled chicken, to create a flavorful sauce. Simmer over low heat for about 15 minutes, until the sauce has thickened nicely.
Dip the grilled chicken pieces into the finished sauce and simmer for about another 5 minutes so that they absorb the flavors of the sauce, or serve the sauce separately as a dip and enjoy hot with your choice of side dish.
