Air Fryer Chicken Breast
- 10 hours ago
- 2 min read
Ingredients
1 large boneless, skinless chicken breast (about 11 ounces)
Salt
Freshly cracked black pepper
2 teaspoons light brown sugar
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons olive oil
Instructions
Heat air fryer to 375 degrees, if preheating is recommended for your air fryer.
Pat chicken breast dry with a paper towel. Cut chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Season chicken generously on all sides with salt and pepper; rub brown sugar all over. (Chicken breast can be seasoned and left uncovered for up to 12 hours in the refrigerator. Let the chicken come to room temperature before cooking.)
In a medium bowl, combine the rice vinegar, soy sauce and olive oil. Toss chicken in soy sauce mixture until well coated and allow chicken to sit in marinade for 5 minutes.
Transfer chicken to the air fryer basket, setting leftover marinade aside. Cook for 6 minutes and flip the chicken over. Spoon the remaining marinade over chicken. Cook until chicken is lightly browned, the sauce has turned slightly sticky on the chicken and the internal temperature at the thickest part of the meat reaches 165 degrees, another 6 to 10 minutes. The thicker half of the breast may need a few more minutes to cook through than the smaller piece.
Transfer the chicken to a cutting board to rest for at least 5 minutes so the juices can settle and redistribute. Slice the chicken against the grain. Pour any sauce left at the bottom of the air fryer over the chicken and serve.
Description
This goes together easily and cooks quickly.
Servings
1-2
Notes
This was good and reflected just what it was - quick and easy. The chicken was very moist. This works for a good option after a busy day when dinner needs to be fast.
Source
Eleanor Park for the New York Times
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