Chili Rubbed Chicken & Chimichurri

Item No. REC11932
undefined out of 5 Customer Rating
author image
By Ninja Test Kitchen
Prepared with
Ninja Combi™ All-in-One Multicooker, Oven, and Air Fryer
Model: SFP701
$249.99
Total Time
50m
Easy
2
Need help choosing a model?
See which is best for you. Compare models

Ingredients

  • 2 teaspoons kosher salt
  • 1 tablespoon ground paprika
  • 1 tablespoon 1 tablespoon chili powder
  • 1 tablespoon ground fennel
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)
  • 1 tablespoon canola oil

CHIMICHURRI

  • 1/4 cup olive oil
  • 1/2 bunch fresh cilantro
  • 1/2 bunch fresh parsley
  • 1 shallot, peeled, cut in quarters
  • 4 cloves garlic, peeled
  • Zest and juice of 1 lemon
  • 1 teaspoon kosher salt

Utensils needed

  • Food Processor
  • Small Bowl

Instructions

Step 1
In a small mixing bowl, stir together all the dried spices.

Step 2
Pat chicken breasts dry. Coat with canola oil, then season them liberally on all sides with the spice mixture.

Step 3
Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin. 

Step 4
After 5 minutes, add chicken to Cook & Crisp™ Basket. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes. 

Step 5
While chicken is cooking, combine the chimichurri ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend. 

Step 6
After 25 minutes, check chicken for doneness. Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri.