Prep time: 30 minutes

Cook time: 20 minutes

Serves 2




1 tablespoon chopped fresh thyme leaves

1 tablespoon minced fresh ginger

1 small shallot, finely chopped

2 garlic cloves, minced

¹⁄₃ cup piri-piri sauce or hot sauce

3 tablespoons extra-virgin olive oil

Zest and juice of 1 lemon

1 teaspoon smoked paprika

½ teaspoon kosher salt

½ teaspoon black pepper

4 chicken drumsticks


2 tablespoons butter or ghee

1 teaspoon chopped fresh thyme leaves

1 garlic clove, minced

1 tablespoon piri-piri sauce

1 tablespoon fresh lemon juice



 For the chicken:

In a small bowl, stir together all the ingredients except the chicken. Place the chicken and the marinade in a gallon-size resealable plastic bag. Seal the bag and massage to coat. Refrigerate for at least 2 hours or up to 24 hours, turning the bag occasionally.

Place the chicken legs in the air fryer basket. Set the air fryer to 400ºF (204ºC) for 20 minutes, turning the chicken halfway through the cooking time.

Meanwhile, for the glaze: Melt the butter in a small saucepan over medium-high heat. Add the thyme and garlic. Cook, stirring, until the garlic just begins to brown, 1 to 2 minutes. Add the piri-piri sauce and lemon juice. Reduce the heat to medium-low and simmer for 1 to 2 minutes.

Transfer the chicken to a serving platter. Pour the glaze over the chicken. Serve immediately.