Whole Chicken Piri Piri with Potatoes and Corn in the Air Fryer

Steps

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1. 1
   Prepare the Piri Piri paste: grate the garlic clove and mix it with olive oil, sweet paprika powder, and oregano.
   ▶ ≈0:26
2. 2
   Add the dried chilis (or Habanero peppers) to the mixture, then incorporate the Piri Piri chili oil.
   ▶ ≈0:50
3. 3
   Squeeze fresh lemon juice into the paste and season with spiced salt and pepper mix. Stir thoroughly until well combined.
   ▶ ≈2:04
4. 4
   Prepare the chicken: remove the tail and wing tips. Cut carefully along the breastbone to butterfly the bird open. Remove any excess small pieces.
   ▶ ≈3:11
5. 5
   Coat the chicken generously inside and out with the Piri Piri paste, ensuring complete coverage.
   ▶ ≈4:07
6. 6
   Prepare the vegetables: cut potatoes into wedges. Pour the remaining Piri Piri paste over the potatoes and corn, letting them marinate for about 2–3 minutes.
   ▶ ≈4:33
7. 7
   Place the potatoes and corn at the bottom of the air fryer's large basket.
   ▶ ≈5:01
8. 8
   Lay the marinated chicken on top of the vegetables and pour any remaining marinade over it.
   ▶ ≈5:19
9. 9
   Use the air fryer's steam-fry function at 200°C with the chicken leg/wing setting for 32 minutes. The steam-fry mode combines hot air and steam to keep the meat juicy.
   ▶ ≈5:46
10. 10
    When cooking is complete, check that the chicken is fully cooked—meat should shred easily and be opaque throughout. Potatoes should be golden.
    ▶ ≈5:59
11. 11
    Plate the chicken with the potatoes and corn, serving with any pan juices. Have cold milk on hand to soothe the heat if needed.
    ▶ ≈7:31