Breville Test Kitchen

Air-Fried Piri Piri Chicken

The Breville Food Processor takes on some serious chili cruise-control in the making of this piri piri chicken. No burning fingers or risk of spicy drama, just clever blending of chilies, garlic and spices for some tangy firecracker chicken.

the Paradice™ 9

+3 more appliances

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45 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 shallots
peeled
10 cloves garlic
peeled
5 large red chilies
deseeded
2 habanero peppers
deseeded (optional)
1 tbsp smoked paprika
1 tbsp kosher salt
¼ cup (2 fl oz) red wine vinegar
¼ cup (2 fl oz) extra-virgin olive oil
6 (2.6 lb) bone-in, skin-on chicken thighs
Cilantro leaves
to serve

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the shallots, garlic, chilies, peppers, 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 flavor marinate overnight in the refrigerator.
3To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 400°F, for 35 minutes and press Start. Meanwhile, continue to the next step.
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 165°F.
6Place the chicken in a serving dish, spoon over the pan juices and serve sprinkled with cilantro.