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Spice Rubbed Chicken Breasts with Chimichurri

Ingredients

2 teaspoons kosher salt

1 tablespoon ground paprika

1 tablespoon chili powder

1 tablespoon ground fennel

1 teaspoon fresh cracked black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)

1 tablespoon canola oil

Chimichurri

1/4 cup olive oil

1/2 bunch fresh cilantro

1/2 bunch fresh parsley

1 shallot, peeled, cut in quarters

4 cloves garlic, peeled

Zest and juice of 1 lemon

1 teaspoon kosher salt

Directions

1     In a small mixing bowl, stir together all dried spices.

2     Pat the chicken breasts dry. Coat with canola oil, then season them liberally on all sides with spice mixture.

3     Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.

4     After 3 minutes, add chicken to the basket. Select AIR FRY, set temperature to 300°F, and set time to 35 minutes. Select START/PAUSE to begin.

5     While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.

6   Cooking is complete when internal temperature reaches 165°F. Add more time if necessary.  Remove basket and let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.

Posted in: Air Fryers, Recipes

Ninja Kitchen

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