Peri Peri Chicken Thighs
Smoky, garlicky, gently fiery thighs with crisp edges.
Peri peri is a bright, smoky chilli marinade, and chicken thighs are the cut that stays juicy while the skin crisps. You blitz the marinade, leave the chicken to soak up flavour, then let the air fryer do the rest. A squeeze of lemon at the end lifts everything.
👩🍳 Method
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1
Stir the oil, paprika, garlic, oregano, cayenne, vinegar, half the lemon juice and the salt into a loose marinade.
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2
Coat the thighs all over, getting some under the skin. Leave for 30 minutes if you can, or overnight in the fridge for deeper flavour.
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3
Preheat to 200°C / 400°F. Lay the thighs skin side down in a single layer.
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4
Air fry for 10 minutes, then flip skin side up and cook another 10 to 12 minutes, until the skin is crisp and the juices run clear.
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5
Check the thickest part reads 74°C / 165°F. Rest for 5 minutes so they stay juicy.
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6
Squeeze over the rest of the lemon and serve with extra peri sauce, rice or slaw.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
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♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Marinating even 30 minutes makes a real difference. Overnight is better still.
- Skin side down first renders the fat, then flipping crisps it. Do not skip the flip.
🔀 Make it your own
- Use boneless thighs and cut the time to about 14 minutes total.
- Make it extra hot with a chopped scotch bonnet in the marinade.
📦 Storing & reheating
Keeps in the fridge for 3 days. Re-crisp at 190°C for 4 to 5 minutes rather than microwaving.
❓ Frequently asked
How long do chicken thighs take in an air fryer?
Bone-in thighs take about 20 to 22 minutes at 200°C / 400°F, flipped halfway. They are done at 74°C / 165°F in the thickest part.
Do I need to marinate?
Not strictly, but even 30 minutes lets the paprika and garlic soak in. Overnight gives the best, deepest flavour.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
