Ingredients
Equipment
Method
Marinate:
- Combine the chicken with the olive oil and all the spices until evenly coated. Marinate at least 30 minutes, or overnight for deeper flavor.6 chicken breasts, 2 tablespoons olive oil, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon ground coriander, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili powder
Air fry:
- Place the chicken in the air fryer and cook at 425°F for 15 minutes, flipping halfway, until the internal temperature reaches 165°F.
Rest and serve:
- Let the chicken rest 5 minutes before slicing so the juices settle.
Notes
STORAGE
- I love making a batch at the start of the week for meal prep, it's perfect for salads or a quick protein at dinner. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
TOP TIPS
- Pat the chicken dry before it goes in the marinade. Dry chicken grips the oil and spices better.
- Pull it at 165°F. A thermometer is the difference between juicy and dry, don't guess.
- Rest it 3 to 5 minutes before slicing. Cut too early and all those juices run out onto the board.
- Overnight marinade is worth it. Thirty minutes works, but overnight is best.