the Sage Test Kitchen
Air-Fried Piri Piri Chicken
The Sage Food Processor takes on some serious chilli cruise-control in the making of this piri piri chicken. No burning fingers or risk of spicy drama, just clever blending of chillies, garlic and spices for some tangy firecracker chicken.
the Kitchen Wizz™ 16
45 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
2 shallotspeeled
10 cloves garlicpeeled
5 large red chilliesdeseeded
2 habanero chilliesdeseeded (optional)
1 tbsp smoked paprika
1 tbsp Coarse salt
60 ml red wine vinegar
60 ml extra-virgin olive oil
6 (1.2 kg) chicken thighs
Coriander leavesto serve
Instructions
- 1Assemble the processor with the green Quad™ blade in the bowl. Add the shallots, garlic, chillies, paprika and salt and process until finely chopped. With the processor on, add the vinegar and oil through the feed chute and process until well combined, scraping down the side occasionally.
- 2Place the chicken in a large bowl, add the marinade and turn to coat.Tip: Chicken can be cooked straight away or for a more intense flavour marinate overnight in the refrigerator.
- 3To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 205°C, for 35 minutes and press Start. Meanwhile, continue to the next step.Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.
- 4Place the chicken in a single layer, skin side up, in a roasting pan and spread over any remaining marinade.
- 5Once preheated, place the chicken in the oven and air fry for 35 minutes, or until a meat thermometer inserted into the thickest part, away from the bone, reads a minimum 74°C.
- 6Place the chicken in a serving dish, spoon over the pan juices and serve sprinkled with coriander.