The Grand Tour Story
The Grand Tour leaves North Africa behind and heads south to the tip of the continent, where two oceans collide
beneath the dramatic slopes of Table Mountain. Cape Town is a city of sea air, vineyards, braai smoke and streets
alive with every flavour imaginable. As evening falls, gardens fill with families gathered around glowing coals while
the unmistakable aroma of peri-peri hangs in the warm air.
Our guide, Themba, lifts another batch of chicken from the grill and laughs when we ask how spicy it should be.
"The heat gets your attention."
"The flavour makes you stay."
After the first bite, we stayed for seconds.
You’ll Need
For the Chicken
8 boneless chicken thighs
2 tbsp olive oil
3 cloves garlic, finely grated
2 tbsp lemon juice
1 tbsp white wine vinegar
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
½ tsp cracked black pepper
Peri-Peri Glaze
2 tbsp peri-peri sauce
1 tbsp honey
1 tsp olive oil
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but dangerous
Braai-style potato wedges
Grilled sweetcorn
Garlic yoghurt dip
Cold South African lager
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the olive oil, garlic, lemon juice, vinegar, smoked paprika, sweet paprika, oregano, thyme,
sea salt and black pepper.
Add the chicken thighs and coat thoroughly. Leave to marinate for 30 minutes if possible.
Arrange the chicken thighs in the air fryer basket in a single layer.
Air fry for 16–18 minutes, turning halfway through, until beautifully golden and cooked through.
Meanwhile, mix together the peri-peri sauce, honey and olive oil.
Brush the glaze generously over the chicken during the final 3–4 minutes of cooking.
Return to the air fryer until the glaze becomes sticky, lightly caramelised and the edges begin to char.
Scatter with chopped parsley and serve immediately with fresh lemon wedges.
Add braai-style wedges, grilled sweetcorn or garlic yoghurt if using.