Peri Peri Chicken Thighs

Recipe!

Used the Chef John marinade/sauce (I’ll put in comments) but did only chicken thighs instead of chicken legs

1. Marinate overnight
2. Wipe off marinade with paper towels (reserving some for basting)
3. Cook sous vide for 4 hours at 165F
4. Broiled in air fryer at 450F for 10-12 minutes, basting the chicken every 1.5 minutes until the final two minutes

Notes:
-Delicious, sous vide chicken thighs are such a treat
-Salt chicken for 30 minutes before applying marinade
-Probably don’t need to marinade fully in the sauce. Dry brine plus some fat + acid in marinade is enough to tenderize the meat and keep it juicy. Marinade flavor doesn’t penetrate meat, save more as sauce
-Mix sauce with a little yoghurt or mayo (or add more oil when blending it) to thicken it when serving