Air fryer recipe · Mains
Peri-Peri Thighs
Smoky, tangy chicken thighs lacquered in fiery peri-peri with charred, sticky skin.
- 29 minTotal time
- 195°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 270kcal
- 29.4 gprotein
- 3.8 gcarbs
- 16.2 gfat
- 1.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Bone-in chicken thighs600 g
- Red chilies4
- Garlic5 cloves
- Lemon juice3 tbsp
- Smoked paprika1 tbsp
- Olive oil3 tbsp
Method
Blend the peri-peri
Blitz the red chilies, garlic, lemon juice, smoked paprika and olive oil with a pinch of salt into a vivid red marinade. Taste and balance the heat with a little extra lemon if needed.
Marinate deeply
Slash the thighs a few times and rub the marinade into every cut and under the skin. Refrigerate at least 45 minutes so the chili and garlic penetrate the meat.
Bring to room temp
Let the thighs sit out for ten minutes before cooking so they heat evenly. Cold meat straight from the fridge cooks unevenly and risks a raw center.
Reserve some sauce
Set aside a few spoonfuls of the marinade before it touches raw chicken, to brush on at the end. This fresh layer adds a bright, punchy finish over the cooked smokiness.
Air-fry until charred
Place skin-side up and air-fry at 195C for 22 minutes, flipping once, until the skin is blistered and the juices run clear. Brush with the reserved peri-peri the moment they come out.
