Air Fryer Peri Peri Chicken

• 2 pieces Red chili pepper, bird's eye chillies
• 4 cloves Garlic
• 1 ¼ tsp Fine sea salt
• 2 tsp Smoked paprika
• ½ tsp Black pepper
• 2 pieces Lemon
• 1 tbsp Red wine vinegar
• 2 tbsp Olive oil
• 6 pieces Chicken thighs, bone-in, skin-on

1. Trim the chilli stalks, then add the chillies and peeled garlic to a blender. Finely grate the zest of 1 lemon into the blender, then squeeze in the juice of both lemons. Add the red wine vinegar, olive oil, smoked paprika, fine sea salt and black pepper, then blend to a smooth paste.
2. Put the chicken thighs in a bowl and add the peri peri paste, turning to coat thoroughly. Cover and marinate for 25 minutes at room temperature. If you have time, marinate for up to 12 hours in the fridge, then bring back towards room temperature before cooking.
3. Heat the air fryer to 200°C (390°F) for 3 minutes. Arrange the chicken thighs in the basket in a single layer, skin-side up, and spoon over any paste left in the bowl. Air fry for 12 minutes.
4. Turn the thighs and air fry for 10 to 14 minutes more, until browned and cooked through with the paste lightly sticky. If your air fryer runs hot, reduce to 190°C (375°F) for the final few minutes to prevent the paste catching. Rest for 5 minutes, then serve with the remaining lemon cut into wedges for squeezing over.

Made this recipe? Rate it — a comment is optional.