Piri Piri Chicken in the Air Fryer
Juicy, spatchcocked chicken that has spent the night in a spicy piri piri marinade of chilli, garlic, lemon and olive oil before it is cooked until crisp in the air fryer. This Portuguese classic with roots in Mozambique is served with fries.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Kitchen scissors
- 1 Sharp knife
- 1 Paper towel
- 1 Fine grater
- 1 Immersion blender
- 1 Small bowl
- 1 Large bowl
- 1 Brush
- 1 Tongs
- 1 Meat thermometer
- 1 Aluminum foil
Ingredients
1 pcs whole chicken approx. 1.3 kg
Piri piri marinade
- 6 pcs red Thai chillies stalks removed (or real piri piri chillies)
5 clove garlic peeled
1 pcs organic lemon finely grated zest and juice
1 dl olive oil- 1 tbsp red wine vinegar
- 1 tbsp sweet paprika
1 tsp dried oregano- 2 tsp flaky salt
1 tsp black pepper freshly ground
Sides
600 g frozen fries- 1 pcs lemon cut into wedges
Instructions
Preparation
- Place 1 pcs whole chicken breast side down on the cutting board and pat it dry with a paper towel. Cut out the backbone with kitchen scissors by cutting close along both sides of it.
- Turn the chicken over so the skin side faces up, and press down hard on the breast with the palm of your hand until it lies flat. If you would rather halve the chicken, cut it through along the breastbone with a sharp knife so you end up with two halves.
- Cut 2-3 shallow slashes into each thigh and into the breast with the sharp knife, so the marinade can work its way into the meat.
- Blend 6 pcs red Thai chillies, 5 clove garlic, the finely grated zest and juice of 1 pcs organic lemon, 1 dl olive oil, 1 tbsp red wine vinegar, 1 tbsp sweet paprika, 1 tsp dried oregano, 2 tsp flaky salt and 1 tsp black pepper into a smooth marinade with an immersion blender or in a blender.
- Transfer 4 tbsp of the marinade to a small bowl, cover it and put it in the fridge. It is for brushing on later and must not come into contact with the raw chicken.
- Marinate the chicken. Place it in a large bowl and rub the rest of the marinade thoroughly into both sides, and preferably under the skin on the breast as well. Cover the bowl and leave the chicken to marinate in the fridge overnight (8-12 hours).
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Place the chicken in the basket skin side down, and discard any marinade left in the bowl. If you are using two halves, lay them side by side. Cook the chicken for 20 minutes at 180 °C.
- Turn the chicken over with tongs so the skin side faces up, and brush it with half of the reserved marinade. Continue cooking for 15 minutes at 180 °C.
- Brush the chicken with the rest of the reserved marinade and turn the temperature up to 200 °C. Cook for a further 10 minutes, until the skin is crisp and lightly charred at the edges.
- Check the core temperature with a meat thermometer in the thickest part of the thigh. It should be at least 75 °C. If it is not, give the chicken another 3-5 minutes at a time at 180 °C.
Serving
- Transfer the chicken to the cutting board, cover it loosely with aluminum foil, and let it rest while you cook the fries.
- Cook 600 g frozen fries in the air fryer at 200 °C for 18 minutes, shaking the basket 2-3 times along the way so they turn crisp all over.
- Serve the chicken carved into thighs, drumsticks, breast and wings, together with the hot fries and 1 pcs lemon cut into wedges.
Notes
Tips for a perfect result:
Once the chicken is spatchcocked, it lies flat and gets the same heat all over, so the thighs cook through without the breast drying out. Start skin side down, and let the last minutes at 200 °C give the skin the crisp, lightly charred surface that is the hallmark of piri piri chicken. The chicken is done when the thickest part of the thigh reads at least 75 °C. Heat level:
The marinade is hot, just as it should be. If you want it milder, halve the amount of chilli or remove the seeds before blending. If you can get hold of real piri piri chillies, you can use them instead of Thai chillies. Wear disposable gloves, or wash your hands thoroughly after handling chillies. Variation:
Add 1 tbsp whisky or brandy to the marinade, as in many Portuguese recipes, or swap the sweet paprika for smoked paprika for a smokier flavour. Feel free to make a double batch of the marinade and set half aside before the chicken goes in, so you have a spicy dip for the table. Serving:
Piri piri chicken is classically served with fries and lemon wedges. A green salad with tomato and onion gives a fresh contrast to the spicy marinade. Gluten-free:
The chicken and the marinade are naturally gluten-free. Check the packaging on your fries, as some types have a coating of wheat flour. Portion size:
A spatchcocked chicken of approx. 1.3 kg fills most of a large basket. If you have a smaller air fryer, halve the chicken and cook the halves in two batches, or in separate drawers if your air fryer has two.
Once the chicken is spatchcocked, it lies flat and gets the same heat all over, so the thighs cook through without the breast drying out. Start skin side down, and let the last minutes at 200 °C give the skin the crisp, lightly charred surface that is the hallmark of piri piri chicken. The chicken is done when the thickest part of the thigh reads at least 75 °C. Heat level:
The marinade is hot, just as it should be. If you want it milder, halve the amount of chilli or remove the seeds before blending. If you can get hold of real piri piri chillies, you can use them instead of Thai chillies. Wear disposable gloves, or wash your hands thoroughly after handling chillies. Variation:
Add 1 tbsp whisky or brandy to the marinade, as in many Portuguese recipes, or swap the sweet paprika for smoked paprika for a smokier flavour. Feel free to make a double batch of the marinade and set half aside before the chicken goes in, so you have a spicy dip for the table. Serving:
Piri piri chicken is classically served with fries and lemon wedges. A green salad with tomato and onion gives a fresh contrast to the spicy marinade. Gluten-free:
The chicken and the marinade are naturally gluten-free. Check the packaging on your fries, as some types have a coating of wheat flour. Portion size:
A spatchcocked chicken of approx. 1.3 kg fills most of a large basket. If you have a smaller air fryer, halve the chicken and cook the halves in two batches, or in separate drawers if your air fryer has two.
Nutrition
Calories: 650kcalCarbohydrates: 38gProtein: 42gFat: 36gSaturated fat: 7.5gPolyunsaturated fat: 7.5gMonounsaturated fat: 18gTrans fat: 0.1gCholesterol: 135mgSodium: 680mgPotassium: 950mgFiber: 4gSugar: 1.5gVitamin A: 900IUVitamin C: 22mgCalcium: 55mgIron: 3.2mgNet carbohydrates: 34g
