Air Fried Chili Garlic Chicken Breastby Val Cucine
Air Fried Chili Garlic Chicken Breast
Rated 5 stars by 1 users
Air Fryers have changed cooking. It’s so quick and easy and everything that comes out tastes amazing. I love it. This is such a healthy way to cook chicken or any other dish for that matter. It uses the same method as a convection oven but this way you don’t have to heat the whole oven for just a few chicken breasts. It’s quick and the clean up is so easy.
4 x 5oz (150g) chicken breasts
2 tablespoons olive oil
1 teaspoon lemon juice
1 tablespoon red chili flakes
1 teaspoon garlic, minced
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
Perforated parchment paper
Combine the olive oil, chili flakes, garlic, onion powder, salt and black pepper in a large bowl. Mix well, and add the chicken fillets. Marinate for at least two hours.
To make the “perforated parchment paper”, take a piece of baking parchment paper and poke small holes with a large size pin or a medium size clean nail so that the chicken breast will not stick to the wire basket during cooking.
Preheat the air fryer @ “ROAST” to 390F/200C with “CONVECTION” function; spray the wire basket with cooking oil spray. Line the air fryer basket with “perforated parchment” paper.
To make the “perforated parchment paper”, take a piece of baking parchment paper and poke small holes with a large size pin or a medium size clean nail so that the fish will not stick to the wire basket during cooking.
Place the chicken breasts in the wire basket lined with “perforated parchment paper” and cook for 18-20 minutes or until the chicken breasts are cooked through.