Air Fryer Chipotle Lime Chicken
Enjoy this quick and flavorful air fryer chipotle lime chicken, marinated with zesty spices and cooked to perfection!
Equipment
- Mixing bowl
- Whisk
- Air fryer
Ingredients
- 4 Chicken breasts, boneless, skinless 1.8 kg
- 2 tablespoon Honey 30 ml
- 1 can Chipotles in adobo 198 g (6.55 oz)
- 1 tablespoon Garlic powder 8 g
- 1 tablespoon Onion powder 8 g
- 1 tablespoon Adobo seasoning 15 g
- 2 teaspoon Sea salt 10 g
- 1 Lime, zested and juiced 120 g
- ⅓ cup Olive oil 80 ml
Instructions
- Start by mixing the honey, chipotles in adobo, garlic powder, onion powder, adobo seasoning, sea salt, lime juice, and zest in a mixing bowl. It is ready when thick and aromatic from the spices. The lime adds brightness to the flavor.
- Pat the chicken breasts dry with paper towels. This step helps the marinade stick better and results in a juicier finish. If thick, consider cutting the breasts in half for even cooking.
- Coat the chicken evenly with the marinade and let it sit for at least 30 minutes, or up to 24 hours if time allows. Cover it in the fridge to keep it fresh. The longer the marination, the more flavor is absorbed.
- Preheat your air fryer for a few minutes before cooking the chicken. This ensures even cooking and crispy edges. Be careful not to overcrowd the basket for nice golden color.
- Place the marinated chicken in the air fryer and cook until golden brown and safe internal temperature is reached. Watch for browning too quickly and adjust timing as needed to avoid dryness.
- Allow the chicken to rest for a few minutes after cooking. This helps redistribute juices for a juicy bite. Resist cutting too soon; waiting will make a difference!
Notes
This chicken keeps well in an airtight container for 2-3 days, or it can be frozen for up to 6 months. Reheat in the air fryer wrapped in foil to avoid over-charring.
Halve thick chicken breasts to ensure they cook through faster and stay juicy.
Marinating for at least 30 minutes is essential for best flavor, but up to 24 hours is better.
Check the internal temperature at 165 degrees F to avoid dry chicken.
For better adherence of the marinade, pat the chicken dry before marinating.
If burnt edges occur, wrap chicken in foil during the last few minutes of cooking.
Marinating for at least 30 minutes is essential for best flavor, but up to 24 hours is better.
Check the internal temperature at 165 degrees F to avoid dry chicken.
For better adherence of the marinade, pat the chicken dry before marinating.
If burnt edges occur, wrap chicken in foil during the last few minutes of cooking.