Nando’s-Style Air Fryer Chicken Thighs

A punchy, zesty, garlicky chicken recipe with all the bold flavour you’d expect from a peri-peri style marinade. Using skin-on, bone-in chicken thighs keeps the meat juicy, while the air fryer crisps everything up beautifully. Marinating overnight gives the best result.

Timings

Prep time: 10 minutes

Marinating time: Ideally overnight

Cooking time: 25–30 minutes

Serves: 4–5

Ingredients

For the peri-peri style marinade

• 1 tbsp dried chilli flakes

• 1 tbsp salt

• 1 tbsp dried oregano

• 1 tbsp cracked black pepper

• 1 tbsp smoked paprika or pimentón de la Vera

• 3 tbsp extra virgin olive oil

• Zest of 2 limes

• Juice of 2 limes

• 4 garlic cloves, grated

For the chicken

• 5 chicken thighs, skin on, bone in

Method

• In a mixing bowl, combine the dried chilli flakes, salt, oregano, cracked black pepper, smoked paprika, olive oil, lime zest, lime juice, and grated garlic.

• Stir well until you have a loose, fragrant marinade.

• Add the chicken thighs and rub the marinade all over, making sure each piece is well coated, including underneath the skin where possible for extra flavour.

• Cover and refrigerate for at least 2 hours, though overnight is best for that proper peri-peri style taste.

• Remove the chicken from the fridge 20 minutes before cooking.

• Preheat the air fryer to 190°C.

• Arrange the chicken thighs in the air fryer basket in a single layer, skin-side up. Cook in batches if needed.

• Air fry for 25–30 minutes, turning once halfway through if you like, until the chicken is cooked through, lightly charred in places, and the skin is crisp.

• If you have a thermometer, check the thickest part of the chicken, avoiding the bone. It should read 75°C to ensure the chicken is fully cooked.

• Rest for 5 minutes before serving.