Air Fryer Peruvian Chicken

 

For the Chicken

• ▢3 cloves garlic minced
• ▢1 lime juiced
• ▢2 tsp paprika
• ▢1 tsp salt
• ▢¼ tsp pepper
• ▢1 tsp cumin
• ▢3 Tbsp olive oil
• ▢2 lbs chicken thighs or breasts

To Garnish:

• ▢fresh chopped cilantro.

For the Cilantro Lime Crema Sauce

• ▢½ jalapeno with seeds and membranes removed
• ▢1 cup cilantro
• ▢1 clove garlic
• ½ lime juiced
• • ▢1 tsp honey
  • ▢2 tbsp olive oil
  1 tsp honey
  2 Tbsp olive oil
  ½ cup Greek Yogurt
  ½ tsp salt
  1 Tbsp mayonnaise
  • ▢
    

  
  

  • Add the garlic, lime juice, paprika, salt, pepper, cumin, and olive oil into a zip lock bag with the chicken and let it marinate in the refrigerator for 1 hour to 3 hours.
  • While the chicken is marinating, make the sauce: add all of the sauce ingredients into a food processor or blender and blend on high until smooth. Optional: Add the mayonnaise or veganaise for an even creamier sauce. Season with additional salt and pepper to taste.
  • Once the chicken has finished marinating, add the chicken pieces into the air fryer and cook at 370 F for: chicken thighs- 18 to 25 minutes (depending on thickness of the pieces), chicken breasts 15 to 20 minutes, or until the chicken has reached an internal temperature of 165 F. Let the chicken rest for 5 minutes before serving.
  • Drizzle the sauce on top the chicken and garnish with fresh chopped cilantro.