This recipe was inspired by my love of a certain high street chicken chain restaurant. But this is so easy to re-create at home and trust me, this version tastes even better! The punchy Peri Peri sauce is an absolute delight and I love to serve mine with fries. Please note - you'll need a blender to make this recipe. You can also use chicken legs instead of drumsticks if you prefer.
Prep
80 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
red pepper 2 (diced)
red onion 1 (diced)
garlic cloves 6 (crushed)
mixed chillies 2 (halved)
lemon 1 (juice)
dried oregano 1 tbsp
sugar 1 tbsp
red wine vinegar 2 tbsp
olive oil 80 ml
chicken drumsticks 1 kg
fries 500 g
Method
Make the peri peri marinade
Roughly chop the red peppers and onion. Slice the fresh chilli in half - use red chilli if you can. Peel the garlic.
Roast the red peppers, onion, chilli and garlic with a dash of oil and a pinch of salt, in an air fryer set to 200°C for 10 minutes.
Leave to cool for 10 minutes then transfer to a blender along with the lemon juice, oregano, sugar, red wine vinegar and the olive oil. Blitz until smooth, adding a splash of water if needed.
Cook the chicken
Pour half of the peri peri marinade over the chicken drumsticks and leave for at least an hour to marinate. Transfer to the crisp plate in your air fryer drawer and cook at 200°C for 40 minutes or until the chicken reaches an internal temperature of at least 75°C.
Cook the fries
While the chicken is cooking you can cook the fries in a separate air fryer drawer at 200°C for approximately 15 minutes (please consult your air fryer manual), if you have it, or else in a conventional oven at 200°C for 30 minutes or until cooked through.
Plate up
Plate up the chicken with the rest of the peri peri marinade drizzled on top and alongside the fries. Enjoy!
