35 mins

NutritionSortLoading...
Loading...

680g boneless, skinless chicken breasts (or thighs)

3 oranges

3 limes

½ cup olive oil

1 tablespoon honey

1 teaspoon ground cumin

2 ½ tablespoons soy sauce

2 teaspoons minced garlic

¼ cup coarsely chopped coriander

1 teaspoon salt

¼ teaspoon pepper

1 batch mango-avocado salsa

Cilantro-lime rice (or coconut-lime rice, optional)

Select allAdd

1. Zest orange and lime with a zester to get 1 teaspoon of zest from each. Juice them using a citrus juicer to get ¾ cup orange juice and ⅓ cup lime juice.

2. Whisk together the orange juice, lime juice, olive oil, honey, cumin, soy sauce, garlic, salt and pepper in a medium bowl. Reserve ½ cup marinade and pour the rest into a large resealable bag.

3. Pound chicken to even thickness or slice in half to get evenly sized breasts and place in bag with the marinade. Refrigerate for at least 30 minutes and flip the bag halfway through. Marinate for up to 6 hours.

4. Preheat the air fryer to 200c and lightly oil the basket. Place the marinated chicken in the basket, discarding any leftover marinade.

5. Cook for 20 minutes or until chicken juices run clear and internal temperature is 165℉. Flip chicken halfway and brush it generously with reserved ½ cup marinade.

6. Prepare mango-avocado salsa.

7. If desired, prepare coriander-lime or coconut rice.

8. Serve grilled chicken over a bed of rice (if prepared) and top with mango-avocado salsa. Enjoy immediately!