This month I’m sharing a recipe that I haven’t actually made. (Although I was the lucky recipient of a delicious dinner at the end of a work day.) Instead, my husband and a coworker tried it out and both recommended it. I admit, I’m late to the air fryer party, and if I hadn’t received one as a gift, I would not have purchased one. That being said, I’m very happy to have one. Since I am very much a novice with this appliance, I’m looking for new ways to use it, beyond crispy tater tots. This chicken was a surprise because it doesn’t come out “fried” but moist and tender with great flavor. The only changes made to this recipe was the amount of chicken used. Because of cooking for smaller families, both used only 2 breasts that had been sliced thinner, more like cutlets, to ensure even cooking.
1/3 cup lemon juice
- ¼ cup finely chopped onion
- ¼ cup olive oil
- 1 Tablespoon packed brown sugar
- 1 Tablespoon black pepper
- 3 cloves garlic, minced
- 2 teaspoons lemon zest
- ¾ teaspoon salt
- 4 boneless, skinless chicken breasts, cut in half
- Combine lemon juice, onion, oil, brown sugar, pepper, garlic, lemon zest, and salt in a resealable storage bag. Add chicken; seal bag and knead to coat the chicken. Place in refrigerator at 4 hours or overnight.
- Preheat air fryer to 370°F.
- Remove chicken from marinade and discard the marinade. Place the chicken pieces in the air fryer, without crowding, and cook for 15-20 minutes or until chicken is lightly browned and no longer pink in the center. You can cook the chicken in batches if you have a smaller air fryer.