Air Fryer Piri Piri Chicken with Corn Salsa
36 Min
Easy
Piri Piri flavours were made for the Air Fryer in our humble Maggi opinion! We love this recipe using our NEW Maggi Air Fryer Piri Piri Chicken served with a smoky corn salsa. So quick and truckloads of flava flava flava!
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
1
tablespoon
Olive Oil
600
g
skinless, boneless chicken thighs
3
tablespoons
Lime Juice
180
g
Sweetcorn
3
Mediums
Tomato
1
teaspoon
Chipotle Paste
4
large
spring onions, sliced
20
g
fresh coriander leaves, finely chopped
160
g
Mixed Leaf Salad
180
g
watermelon, diced
240
g
Basmati or long grain rice (uncooked)
10
g
Pumpkin Seed
.
Nutrition Value
Carbohydrate
71.8 g
Energy
600.4 kcal
Fat
19.82 g
Fibre
4.97 g
Protein
35.91 g
of which: saturates
4.75 g
Sodium
490.27 mg
of which: sugars
10.71 g
Information per serving
Instructions
36 Minutes
-
Step1
1 MinHEAT: Preheat the air fryer to 190˚C. -
Step2
5 MinCOAT: Put the chicken into a bowl, add the oil and mix. Add the seasoning and mix again until coated. -
Step3
15 MinCOOK: Place the thigh fillets as flat as possible onto the air fry basket in one layer and cook for 15-18 minutes, turning 2-3 times during cooking for an even, crispy finish. Ensure the chicken is piping hot throughout before serving. -
Step4
5 MinMake the salsa: boil the sweetcorn then char in a dry frying pan until some of the kernels on each side blacken slightly. Allow to cool then cut all the kernels off the sweetcorn using a sharp knife. Tip the sweetcorn into a bowl and mix with the chopped tomatoes, chilli paste, lime juice, olive oil and chopped herbs. -
Step5
10 MinCook the rice according to the pack instructions. Serve the hot chicken with the rice, corn salsa and green salad topped with the watermelon and seeds, if using.
