Homemade Peri Peri Chicken

Preheat the air‑fryer oven to 400°F (400°F) while you prepare the seasoning.

In a large mixing bowl, combine smoked paprika, black pepper, seasoning powder, salt, oil, minced garlic, finely chopped scotch bonnet pepper, regular paprika, dried thyme, onion powder, cumin powder, dried oregano, honey, and lemon juice.

Stir the mixture until it forms a thick, homogeneous paste; adjust the amount of honey or lemon juice if you prefer more sweetness or acidity.

Pat the chicken legs dry with paper towels, then rub the peri‑peri paste all over each piece, making sure the skin is fully coated.

Arrange the coated chicken legs in a single layer inside the air‑fryer basket, leaving a small gap between each piece for even airflow.

Insert the basket and cook for 12 minutes, then open the fryer and flip each leg to ensure uniform browning.

Continue cooking for an additional 13 minutes, or until the exterior is golden brown and a meat thermometer inserted into the thickest part reads 167°F (165°F).

Remove the chicken from the air fryer and transfer to a serving platter; let it rest for 5 minutes so the juices redistribute.

Serve the peri‑peri chicken hot, optionally garnished with extra chopped sweet pointed pepper or a squeeze of fresh lemon.