Air Fryer Marinated Chicken
Serves 6.
By Dennis W. Viau; modified from Internet recipes.
You can purchase many kinds of prepared marinades, or make your own. I chose to make mine for this marinated chicken. Cooked in my air fryer, it came out looking grilled. The flavor was excellent too.
Note: You can cook this chicken in a convection oven too.
Ingredients:
½ cup (120ml) oil, such as corn oil or olive oil — use your favorite
½ cup (120ml) balsamic vinegar
¼ cup (60ml) soy sauce
¼ cup (60ml) Worcestershire sauce
2 tablespoons lemon juice
¾ cup (150g) brown sugar (see Note below)
2 tablespoons fresh rosemary
2 tablespoons fresh oregano
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
2 teaspoona garlic powder
4 to 6 chicken pieces — breasts, thighs, and/or drumsticks
Directions:
Combine all the marinade ingredients in a ziplock bag. Mix well. Add the chicken and place the bag in the refrigerator for 20 to 30 minutes, turning the bag over every 5 minutes or so to flavor the chicken evenly. (Long marinating times accomplish nothing. America’s Test Kitchen tested this. Only the outer surface of the chicken is flavored and this happens in 20 to 30 minutes.)
Arrange the pieces in the tray of your air fryer. The chicken pieces were large; so only four fit well in my fryer. Cook 20 minutes at 360°F (182°C), then turn the pieces over and cook an additional 15 minutes. Cooking time will depend on the size of the chicken pieces. Smaller pieces will cook in less time. The meat should be cooked all the way to the bone.
When the cooking is done, let rest for about 5 minutes. They will continue to cook a little longer as the outer heat migrates inward. The safe internal temperature for serving chicken is at least 168°F (76°C).
Serve with your favorite side dishes, such as potato salad and corn on the cob.
Note: The sugar in this marinade will char on the surface of the chicken. Some people like that flavor. If you prefer less char, use less sugar, or rinse the chicken before cooking.
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