Peri peri chicken is all about the smoky, spicy, slightly tangy marinade and a good char. The air fryer delivers both — juicier and cheaper than the high-street version. Here's how.
Key takeaways
Q: How do you make peri peri chicken in an air fryer?
A: Marinate chicken in peri peri sauce and air fry at 200°C (400°F) for 18–22 minutes, to 74°C, until charred.
Q: What cut works best?
A: Thighs or a spatchcocked chicken stay juiciest; breast works for leaner.
Times & temperatures
| Cut | Temp | Time |
|---|---|---|
| Thighs | 200°C / 400°F | 18–22 min |
| Breast | 200°C / 400°F | 16–18 min |
The recipe
Air Fryer Peri Peri Chicken
Ingredients
- 8 chicken thighs
- Peri peri sauce or paste
- Paprika, garlic, lemon
- 1 tsp oil
Method
- Marinate the chicken 30 minutes.
- Air fry at 200°C for 18–22 minutes.
- Turn once; baste with more sauce.
- Check 74°C; serve.
Tips
- Marinate well — longer is better for flavour.
- Baste near the end for a sticky char.
- Thighs stay juiciest.
Frequently asked questions
How do you make peri peri chicken in an air fryer?
Marinate chicken in peri peri sauce, then air fry at 200°C for 18–22 minutes to 74°C, basting near the end for a sticky char.
What chicken is best for peri peri?
Thighs or a spatchcocked whole chicken stay juiciest. Breast works for a leaner option but watch it doesn't dry out.
How spicy is peri peri?
It's adjustable — use a mild, medium or hot peri peri sauce, or make your own with more or less chilli.