Air Fryer Peri Peri Chicken Recipe
- cook TIME 30 mins
- prep TIME 15 mins
- total TIME 45 mins
Ingredients (19)
- 24 oz skin-on boneless chicken thighs
- 2 oz red bell pepper cubed
- 4 oz cherry tomatoes halved
- 4 oz carol lettuce
- 1 oz red onion julienned
- 1 oz carrot julienned
- 1 oz onions cubed
- 4 garlic cloves halved
- 1 bird-eye chili
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp lemon juice
- 1 1/4 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp brown sugar
INSTRUCTIONS
Put 2 oz red bell pepper, 4 garlic cloves, 1 bird-eye chili, and 1 oz onion into the air fryer basket. Cook at 400℉ for 4 minutes. Set aside.
Make the peri peri sauce. Combine the baked vegetables and spices — 2 tbsp olive oil, 1 tbsp white vinegar, 1 tsp paprika, 1 tsp oregano, 1/2 tsp salt, 1/2 tsp ground pepper, 1 tsp lemon juice, 1 1/4 tsp Cajun seasoning, 1 tsp garlic powder, and 1 tsp brown sugar — in a food processor. Process until well mixed.
Score the skin of the chicken with a point of a sharp knife and place the chicken in a bowl.
Pour the peri peri sauce over 24 oz chicken thighs and turn to coat each piece of chicken with marinade.
Place the chicken pieces skin-side down on the air fryer basket and cook at 375℉ for 17 minutes. Then flip them over and continue to cook at 350℉ for another 8 minutes.
Transfer the chicken to a plate. Serve it with a salad made with 4 oz cherry tomatoes, 1 oz red onion, 1 oz carrot, and 4 oz carol lettuce.
