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cumin crusted lemony chicken

Chicken is like a staple in my household. I literally make pounds and pounds of it. Now that I have the air fryer, it is super easy and quick to make and then utilize it in so many different ways. You know that I am the number one fan for tandoori chicken but some days, you just need a more neutral flavored chicken. Well enter, my cumin crusted lemony chicken! It is made similarly as in the marinate but with some different spices to change things up. You will see me use chicken thighs a lot and there is a reason for this. Given that I am now mostly using the air fryer, I love cooking chicken at super high heats for shorter amounts of time. That creates that crust that I love while quickly locking in the juices so that you end up with a juicy, tender protein. Chicken breasts can certainly be used if you prefer the white meat but I would recommend that if you want to achieve the same results that you cut the breasts into 1 inch cubes, then marinate them and skewer them for cooking (in the air fryer or in the oven under the broiler). This way, you will keep the chicken breasts from drying out. It's really a matter of preference. I have this amazing recipe for kabobs that I do that uses chicken breasts but I will save that for another time and another shopping trip as I don't have all the ingredients.


Oh by the way! I have gotten a few requests for some Thai dishes and I am all about it. I have some great go-to's that I love and that will be coming soon. I have to plan out my week's meals and since I went more Indo-Chinese this week, I am thinking a trip down Thailand memory lane is right up my ally for the coming week. I will have to dig up some pictures from my week long re-set vacation that I had taken in Koh Samui. It was pretty much everything!


Okay back to the chicken before I get sad about not being able to travel again!!

Cumin Crusted Lemony Chicken


INGREDIENTS:

1 1/2 lbs chicken thighs, scored on one side


Marinate:

1/2 cup greek yogurt

2 Tbsp fresh squeezed lemon juice

1 Tsp garlic ginger paste

2 tsp cumin powder

1/2 tsp red chili powder

1 Tbsp of avocado oil

1 tsp of salt (or to taste)


DIRECTIONS:

  1. In a large mixing bowl, mix all the marinate ingredients together.

  2. Add the chicken to the mix and coat each piece thoroughly, getting all the crevices and within the cuts that you have scored into them.

  3. Marinate the chicken for at least an hour in the fridge - let it come back to room temperature before cooking.

  4. Pre-heat your air fryer at 400F for 5 minutes.

  5. Add the marinated chicken to the basket when ready in a single layer so that they are not touching each other. I had to do two batches.

  6. Cook at 400F for 10 to 12 minutes depending on the thickness of your chicken, flipping halfway through. I don't add any more oil as there is some in the marinate but you can if you want to get a crispier crust on the chicken.

  7. Squeeze some fresh lemon on it and voila!

Let rest for a few minutes and use anyway you want them.

I sliced mine up and made very quick Paratha Chicken Tacos! One of my new friends from my supper club is like a garden guru and has this magic touch with plants. She grew these amazing grape tomatoes and made this delicious tomato chutney that she brought on Sunday and I have been wanting to try it and this was the perfect time. It was YUM! I can't grow anything (believe me, I've tried!) so I am especially jealous of those who not only can, but can make magic happen!

Overall, this is just a great chicken to have on hand for all sorts of recipes as well as for some yummy and healthy lunch bowls. You will definitely see a reappearance of this again and again. I always make a big batch to always have on hand in my fridge and hopefully you will give it a try!




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