Air fryer recipe · Starters
Peri-Peri Chicken
Fiery, tangy peri-peri chicken with a sticky garlic-chilli glaze you will lick off your fingers.
- 35 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 150kcal
- 19.0 gprotein
- 3.5 gcarbs
- 7.4 gfat
- 2.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken breast strips450 g
- Peri-peri seasoning2 tbsp
- Red chilli paste1 tbsp
- Garlic, minced1 tbsp
- Lemon juice2 tbsp
- Olive oil1.5 tbsp
Method
Mix the peri marinade
Combine the peri-peri seasoning, red chilli paste, minced garlic, lemon juice and olive oil into a loose paste. Taste it and balance the heat with a little more lemon if it bites too hard, so the flavour stays lively.
Coat the strips
Toss the chicken strips through the marinade until they are fully coated in red. Let them sit for 30 minutes so the tang soaks in and the raw garlic softens into a rounder, milder flavour.
Lay out single layer
Spread the strips flat on the tray with breathing room between them. A crowded basket traps steam and cooks the chicken soft, while spaced strips dry out on top and crisp into a spiced crust.
Air-fry till sticky
Brush the reserved marinade over them once during cooking for a glossy finish. Air fry at 200°C for 14 min, flipping halfway, until the edges caramelise and char and the chicken is opaque through with no pink at the centre.
