Peri-peri peppers were smuggled from Brazil to Mozambique by Portuguese traders in the 1400s, creating Africa's spiciest marinade.
Peri-Peri Chicken
Get ready to spice up your dinner with this mouthwatering air fryer peri-peri chicken! Featuring a zesty blend of fiery chili, garlic, and a splash of lemon, this recipe delivers bold flavors and crispy perfection in no time. Perfect for a quick weeknight meal or a weekend feast, your taste buds are in for a treat!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 bell peppers
- 15 garlic cloves
- 1/2 lemon, juiced
- 2 red onions
🥩Meat & Seafood(1)
- chicken
🥛Dairy & Eggs(1)
- 1 tablespoon butter (14 g)
🫙Pantry Staples(3)
- cooking oil
- 1/2 cup cooking oil (120 ml)
- 1 teaspoon sugar (5 ml)
🧂Spices & Seasonings(3)
- a handful of coriander leaves
- 1 tablespoon oregano (15 ml)
- 1 teaspoon salt (5 ml)
📦Other(1)
- 5 bird's eye chilies
👨🍳 Instructions
- 1
Chop the bell peppers, red onions, garlic, and bird's eye chilies roughly and mix with cooking oil.
- 2
Air fry at 200 degrees Celsius for 20 minutes until crispy.
- 3
Blend the air-fried mixture with lemon juice, oregano, salt, cooking oil, coriander leaves, and sugar to make the peri-peri sauce.
- 4
Season the chicken with a little salt and some of the peri-peri sauce, ensuring it's evenly coated.
- 5
Marinate for 20 minutes, then air fry at 200 degrees Celsius for another 20 minutes.
- 6
For the sauce, take the remaining blended mixture and add butter, heating it briefly in a pan.
💡 Pro Tips
- ✓Score the chicken skin in a crosshatch pattern 3-4mm deep before marinating to allow the acidic peri-peri sauce to penetrate deeper and create more surface area for caramelization.technique3-4mm depth
- ✓Extend marination time to 2-4 hours minimum because the capsaicin and acids need time to break down proteins and the oil-based marinade penetrates slowly through muscle fibers.timing2-4 hours minimum
- ✓Reserve 30% of your peri-peri sauce before adding chicken to prevent cross-contamination and maintain the bright, fresh flavor for finishing.technique30% reserve
- ✓Air fry chicken at 180°C instead of 200°C to prevent the sugars in the marinade from burning while ensuring internal temperature reaches 74°C.equipment180°C cooking, 74°C internal
- ✓Add the butter to your finishing sauce off heat and whisk vigorously to create a temporary emulsion that coats the chicken better than oil alone.technique
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Peri-peri peppers were smuggled from Brazil to Mozambique by Portuguese traders in the 1400s, creating Africa's spiciest marinade.
Peri-Peri Chicken
Get ready to spice up your dinner with this mouthwatering air fryer peri-peri chicken! Featuring a zesty blend of fiery chili, garlic, and a splash of lemon, this recipe delivers bold flavors and crispy perfection in no time. Perfect for a quick weeknight meal or a weekend feast, your taste buds are in for a treat!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 bell peppers
- 15 garlic cloves
- 1/2 lemon, juiced
- 2 red onions
🥩Meat & Seafood(1)
- chicken
🥛Dairy & Eggs(1)
- 1 tablespoon butter (14 g)
🫙Pantry Staples(3)
- cooking oil
- 1/2 cup cooking oil (120 ml)
- 1 teaspoon sugar (5 ml)
🧂Spices & Seasonings(3)
- a handful of coriander leaves
- 1 tablespoon oregano (15 ml)
- 1 teaspoon salt (5 ml)
📦Other(1)
- 5 bird's eye chilies
👨🍳 Instructions
- 1
Chop the bell peppers, red onions, garlic, and bird's eye chilies roughly and mix with cooking oil.
- 2
Air fry at 200 degrees Celsius for 20 minutes until crispy.
- 3
Blend the air-fried mixture with lemon juice, oregano, salt, cooking oil, coriander leaves, and sugar to make the peri-peri sauce.
- 4
Season the chicken with a little salt and some of the peri-peri sauce, ensuring it's evenly coated.
- 5
Marinate for 20 minutes, then air fry at 200 degrees Celsius for another 20 minutes.
- 6
For the sauce, take the remaining blended mixture and add butter, heating it briefly in a pan.
💡 Pro Tips
- ✓Score the chicken skin in a crosshatch pattern 3-4mm deep before marinating to allow the acidic peri-peri sauce to penetrate deeper and create more surface area for caramelization.technique3-4mm depth
- ✓Extend marination time to 2-4 hours minimum because the capsaicin and acids need time to break down proteins and the oil-based marinade penetrates slowly through muscle fibers.timing2-4 hours minimum
- ✓Reserve 30% of your peri-peri sauce before adding chicken to prevent cross-contamination and maintain the bright, fresh flavor for finishing.technique30% reserve
- ✓Air fry chicken at 180°C instead of 200°C to prevent the sugars in the marinade from burning while ensuring internal temperature reaches 74°C.equipment180°C cooking, 74°C internal
- ✓Add the butter to your finishing sauce off heat and whisk vigorously to create a temporary emulsion that coats the chicken better than oil alone.technique