Air Fryer Coconut Chicken
This easy air fryer chicken recipe is a delicious dinner idea for two. Chicken breasts or thighs are coated in a spicy coconut and lime marinade and finished with a chilli oil glaze. Serve with coconut rice and green vegetables of your choice.
Introduction
This coconut chicken with a chilli-oil glaze is rich, spicy and full of tropical flavour. Serve it over coconut rice with roasted broccoli on the side.
Ingredients
| For the chicken | |
|---|---|
| 2 large | skinless, boneless chicken breasts |
| or | |
| 4 | skinless, boneless chicken thighs |
| salt | |
| red chilli slices and chopped coriander (cilantro) leaves, to garnish | |
| For the marinade | |
| 200ml (¾ cup) | coconut milk |
| 1 tbsp | minced garlic |
| 1 tsp | chilli (red pepper) flakes |
| 1 tsp | minced green chilli (deseed for less heat) |
| 1 tbsp | paprika |
| 1 tbsp | lime juice |
| 1 tbsp | dried parsley |
| 1 tbsp | vegetable oil |
| For the glaze | |
| 2 tbsp | vegetable oil |
| 1 tbsp | minced garlic |
| 1 tbsp | finely chopped red chilli (deseed for less heat) |
| 30g (1oz) | baby spinach |
| 1 tbsp | tomato puree (paste) |
| 1 tsp | chilli (red pepper) flakes |
| 1 tsp | paprika |
| 200ml (¾ cup) | coconut milk |
| 1 tbsp | double (heavy) cream |
| Serving suggestions | |
| coconut rice, roasted broccoli |
Method
Prep: 10-15 minutes. Marinate: 2-3 hours. Cook: 25-30 minutes.
Using a sharp knife, make some deep cuts in the chicken, taking care not to slice all the way through.
Combine all the marinade ingredients in a large bowl and season with salt. Add the chicken, turning to coat it thoroughly. Cover the bowl, then transfer the chicken to the fridge to marinate for 2-3 hours.
Place the marinated chicken in the air-fryer basket or tray. Air-fry at 180°C (350°F) for 18-20 minutes, flipping the chicken over after 10-12 minutes, until it is cooked through and charred all over (cook for a bit longer if you like your chicken extra-charred).
To make the glaze, heat the oil in a small pan over a medium heat. Add the garlic and fry for a few seconds, then add all the remaining ingredients except the milk and cream. Fry for a few minutes. to soften the chilli and let the spinach wilt, then add the coconut milk and cream.
Season with salt to taste and cook for 5-6 minutes, or until the glaze is a thick coating consistency.
Slice and serve the chicken on top of a bed of coconut rice. Brush or drizzle the coconut glaze over the chicken, then garnish with a few sliced red chillies and chopped coriander. Serve some roasted broccoli (or any of your favourite greens) on the side.
Reviews
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