Air Fryer Greek Chicken & 2 BONUS recipes!

I'll also show you how to make a creamy whipped feta dip and quick marinaded onions that go with that juicy Greek-inspired chicken perfectly!

Bite-size pieces of chicken, marinated in a blend of Greek herbs, garlic and lemon juice, then air-fried until golden and juicy.

I love to stuff this tasty chicken into flatbreads and top with lettuce, tomatoes, whipped feta and marinated red onion.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/air-fryer-greek-chicken/

The recipe for the whipped feta is here: https://www.kitchensanctuary.com/whipped-feta/

The recipe for the Marinaded onions is here: https://www.kitchensanctuary.com/marinated-onions/

Ingredients:
3 chicken breasts (this is about 525g/18.5oz altogether), chopped into bitesize pieces
2 tbsp oil I use avocado or rapeseed
2 cloves garlic peeled and minced
½ tsp dried dill
1 tsp dried oregano
¼ tsp ground black pepper
zest and juice of one lemon
1/2 tsp table salt

Serving suggestion:
4 warmed Greek flatbreads
1 romaine or baby gem lettuce sliced
3-4 medium tomatoes roughly chopped
Sliced red onion or my favourite marinated onions
Store-bought or homemade tzatziki or whipped feta
A drizzle of olive oil

Instructions:
1. Add the chopped chicken to a bowl or a ziplock bag.

2. Add the oil, garlic, dill, oregano, pepper, lemon zest and juice.

3. Stir together to evenly distribute in the marinade. Then allow to marinade for 20-30 minutes (no more than 2 hours or the lemon juice will break down the fibres in the chicken too much – causing it to go a bit mushy).

4. Just before you’re ready to cook, sprinkle over the salt and stir together.

5. Place in the air fryer basket and cook at 200C/400F for 13-15 minutes, until cooked throughout. Give it a shake halfway through cooking.

6. Once cooked, pile into warmed flatbreads along with your favourite toppings. I love to add lettuce, tomatoes, marinated onions, whipped feta and a drizzle of olive oil.

Notes
Make Ahead
You can make this chicken ahead, although I think it tastes best when freshly cooked. If the chicken is cooked and then reheated, it tends to be a little dryer.
However, you can marinate the chicken ahead - then cover and refrigerate it.
Marinate the chicken for up 2 hours ahead
OR
Leave out the lemon zest, juice and salt and you can marinate the night before. Stir the lemon zest, juice and salt in about 10 minutes before you cook it

Leftovers
This chicken tastes great, served cold the next day as part of a salad or wrap.
Simply cool the cooked chicken quickly, then cover and refrigerate until the next day.

Don't have an air fryer?
Bake the chicken pieces in the oven on a lined baking sheet (be sure to spread them out) at 190C/375F (fan) for about 18-22 minutes. The chicken should no longer be pink in the middle when cooked. If you have a meat thermometer, the internal temperature of the chicken should be 75C/165F
Fry the chicken pieces in a large frying pan with 2 tablespoons of oil, over a medium-high heat for about 12-15 minutes, stirring occasionally, until the chicken is cooked throughout.
BBQ or grill (broil) the chicken for 10-15 minutes, turning once, until the chicken is cooked throughout. You can make chicken skewers, by threading the chicken pieces onto metal skewers to make the chicken easier to turn if you like.

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Видео Air Fryer Greek Chicken & 2 BONUS recipes! канала Kitchen Sanctuary