Peri peri chicken

chicken peri peri on a white plate with vegetables.

5 from 2 votes

This peppered chicken features juicy grilled chicken infused with zesty African-inspired spices. Burst of heat and tang, perfectly balanced to tickle your taste buds.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Lunch, Main Course, sauces, Side Dish

Cuisine: african

Servings: people

Calories: 627kcal

Author: Maureen Celestine

Equipment

Food processor or blender
air fryer

Ingredients

For the sauce:

Olive oil ¾ cup (or neutral-tasting oil) plus 2 tbs
6 Scotch bonnet stems removed adjust to your preferred spice level
¼ cup African bird eye Chilies adjust the quantity based on the desired spiciness
1 large red onion
7 Garlic cloves peeled
1 tablespoon Smoked paprika
2 tablespoons White distilled vinegar
1 tablespoon dried oregano
1 tablespoon freeze-dried thyme
1 large lemon juiced and zested (about 2 tbs)
Kosher salt ½ tbs
⅓ cup fresh basil with stems

For the chicken

2 chicken leg quarters about 2lbs
2 tablespoons olive oil
Salt and ground black pepper to taste about 1 tsp

Instructions

Blend the Ingredients:
Add all the ingredients for the sauce in a blender or food processor.
Olive oil, 6 Scotch bonnet stems removed, ¼ cup African bird eye Chilies, 1 large red onion, 7 Garlic cloves, 1 tablespoon Smoked paprika, 2 tablespoons White distilled vinegar, 1 tablespoon dried oregano, 1 tablespoon freeze-dried thyme, 1 large lemon, Kosher salt, ⅓ cup fresh basil with stems
Blend until you achieve a smooth and well-combined sauce consistency (I like mine roughly blended). Divide into two equal parts and set aside in a bowl or jar.
Marinate the Chicken:
Pat dry the chicken quarters with a paper towel. Place it in a large bowl, and drizzle with olive oil and a sprinkle of kosher salt and ground black pepper.
(please put on gloves for this part.)
2 chicken leg quarters, 2 tablespoons olive oil, Salt and ground black pepper to taste
Pour half of the piri piri sauce into the bowl with the chicken and massage it, making sure to add the marinade between the skin and meat.
Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag. Marinate in the refrigerator for up to 4 hours (or overnight for maximum flavor).
Prepare the Piri Piri Sauce
Heat vegetable oil in a saucepan, add the remainder of the blended pepper mix, and cook on medium-low heat for 15 minutes, stirring frequently to avoid burning.
(The sauce is cooked once the oil settles at the top.) remove from heat and set aside.
Preheat your air fryer to 400°F (200°C) for about 8 minutes.
Prepare the Air Fryer Basket:
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes. Lightly brush or spray the air fryer basket with cooking spray to prevent sticking.
Lightly tap the chicken quarters on the side of the bowl to release any excess juice.
Place the chicken thighs in a single layer in the air fryer basket, skin side down.
Air fry the chicken at 400°F (200°C) for 10 minutes.
After 10 minutes, flip the chicken thighs, skin side up. Spray with cooking spray, then continue air frying at 400°F (200°C) for 10-14 minutes, until the chicken is cooked and the skin is crispy and slightly charred (deep brown). The total cooking time may vary depending on the size of the chicken pieces and the specific air fryer model.
To ensure the chicken is fully cooked, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) at the thickest part of the chicken.
Once the chicken is cooked and crispy, remove it from the air fryer.
Let it rest for a few minutes before serving to allow the juices to redistribute. Spread the cooked peri peri sauce over the chicken. Garnish with fresh herbs, if desired, and serve hot.
Store leftover chicken in an airtight container for up to 2 days. Reheat in the airfryer.
There should be at least a cup of sauce left. Store in an airtight container and refrigerate for up to 5 days or freeze for a month.
(please see the body of the post for serving options, substitutions, and step photos).

Video

Notes

If you don't have an air fryer, you can roast it in the oven; please check the internal temperature before consuming it.
Wear disposable gloves when working with chili peppers.
Tuck the marinade in between the skin and meat for all-around flavor.
If using a blender, add liquids before blending for a smooth consistency.
Let the marinate sip through the chicken quarters for 4 hours or overnight for the best result.
Add a pinch of chicken seasoning and curry powder for the ultimate flavor while simmering the sauce.
When cooking with highly concentrated hot chilies like this one, it's essential to have good ventilation.

Nutrition