You’ll Need
For the Chicken
600g chicken thighs, cut into large chunks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
For the Skewers
2 ripe peaches, cut into thick wedges
1 large red pepper, cut into chunks
1 large red onion, cut into chunks
Peach Habanero Glaze
3 tbsp peach jam or preserves
1 tbsp smoky BBQ sauce
1 tsp apple cider vinegar
½ habanero chilli, very finely chopped (or ¼ tsp habanero flakes)
1 tsp honey
½ tsp smoked paprika
Optional but dangerous
Fresh coriander
Lime wedges
Pickled jalapeños
Hot honey drizzle
Grilled corn on the cob
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and black pepper until
evenly coated.
Thread the chicken onto skewers, alternating with chunks of peach, red pepper and red onion.
Arrange the skewers in the air fryer basket in a single layer.
Air fry for 10–12 minutes, turning halfway through.
Meanwhile, mix together the peach jam, BBQ sauce, apple cider vinegar, habanero, honey and smoked paprika
until smooth.
Brush the skewers generously with the glaze during the final 3–4 minutes of cooking.
Continue cooking until the glaze becomes sticky, glossy and lightly caramelised around the edges.
Rest the skewers for 2 minutes before serving.
Finish with fresh coriander, lime wedges or an extra drizzle of hot honey if using.
Serve immediately with potato salad, pit beans, cornbread or charred sweetcorn.