Empty My Fridge
Air Fryer Chicken Breast (Super Tender & Juicy!)
Ingredients
- Chicken breast4
- Yoghurt4 tbsp
- Lemon2 tbsp
- Olive oil2 tbsp
- Tomato paste½ tbsp
- Mustard½ tbsp
- Salt1 tsp
- Paprika1 tsp
- Pul biber1 tsp
- Cumin1 tsp
- Parsley · dried1 tsp
- Garlic granules1 tsp
- Pepper½ tsp
Instructions
- Make a few shallow diagonal cuts, about 1/4 inch deep, in each chicken breast, then pat them dry with paper towels.
- Zest the lemon, then juice it.
- Combine the yogurt, lemon juice, lemon zest, olive oil, tomato paste, mustard, salt, sweet paprika, pul biber, cumin, dried parsley, garlic granules and pepper in a container or large bag. Add the chicken and coat well. Cover and marinate for at least 30 minutes, or up to 2-4 hours in the fridge.
- Preheat the air fryer to 375°F / 190°C. Line the basket with dampened, scrunched parchment paper (squeezed dry) or use a wire rack.
- Place the chicken scored side down. Cook 10 minutes, flip, then cook a further 10-12 minutes until the thickest part reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Rest the chicken for 2-5 minutes before serving.
Summarized from Supergolden Bakes's video. Watch it for the details.
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