Balsamic-marinated chicken in the air fryer
Juicy chicken pieces marinated in balsamic vinegar, olive oil and fresh herbs, cooked crisp and golden in the air fryer. An easy, flavourful main course ready in under half an hour.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Bowl For the marinade
- 1 Meat thermometer
Ingredients
Chicken
- 600 g chicken breast Or boneless, skinless chicken thighs
Marinade
- 4 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 clove garlic Finely grated
- 1 tbsp fresh thyme Or 1 tsp dried
- 1 tbsp fresh rosemary Or 1 tsp dried, finely chopped
- 1 tbsp honey
- 1 tsp Dijon mustard
1 tsp salt- 0.5 tsp pepper Freshly ground
Instructions
Preparation
- Cut 600 g chicken breast into bite-sized pieces of 3-4 cm.
- Whisk 4 tbsp balsamic vinegar, 3 tbsp olive oil, 2 clove garlic, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tbsp honey and 1 tsp Dijon mustard together in a bowl.
- Season the marinade with 1 tsp salt and 0.5 tsp pepper.
- Toss the chicken pieces in the marinade so they are coated on all sides. Let them marinate in the fridge for at least 30 minutes — ideally up to 2 hours for deeper flavour.
Cooking in the air fryer
- Preheat the air fryer to 200 °C.
- Place the chicken pieces in a single layer in the air fryer basket. Drizzle a little of the marinade over them, but don't pour in all the liquid — that gives a crispier surface.
- Cook at 200 °C for 12-14 minutes. Shake the basket or turn the pieces halfway through so they brown and caramelise evenly.
- Check the core temperature with a meat thermometer — it should be 75 °C in the thickest part. Let the chicken rest for 3-5 minutes so the juices settle before serving.
Serving
- Serve the chicken pieces with rice, oven-roasted root vegetables or a fresh green salad. Sprinkle with extra fresh herbs if you like.
Notes
Tips for a perfect result:
Be sure to let the marinade do its work for at least 30 minutes — that short marinating time is the secret behind the deep balsamic flavour. If you have time, let the chicken marinate for 2-4 hours for an even better result. Variation:
Use boneless, skinless chicken thighs for an even juicier result. You can also add 1 tbsp soy sauce to the marinade for a touch of umami, or swap the honey for maple syrup. Serving:
Perfect with a warm pasta salad with sun-ripened tomatoes, mozzarella and basil, or with couscous and steamed vegetables. A dollop of tzatziki on the side makes a fresh counterpoint to the tangy balsamic. Portion size:
If your air fryer is smaller, cook the chicken pieces in two batches so they sit in a single layer — that's essential for crispness.
Be sure to let the marinade do its work for at least 30 minutes — that short marinating time is the secret behind the deep balsamic flavour. If you have time, let the chicken marinate for 2-4 hours for an even better result. Variation:
Use boneless, skinless chicken thighs for an even juicier result. You can also add 1 tbsp soy sauce to the marinade for a touch of umami, or swap the honey for maple syrup. Serving:
Perfect with a warm pasta salad with sun-ripened tomatoes, mozzarella and basil, or with couscous and steamed vegetables. A dollop of tzatziki on the side makes a fresh counterpoint to the tangy balsamic. Portion size:
If your air fryer is smaller, cook the chicken pieces in two batches so they sit in a single layer — that's essential for crispness.
Nutrition
Calories: 285kcalCarbohydrates: 6gProtein: 38gFat: 12gSaturated fat: 2.5gPolyunsaturated fat: 1.5gMonounsaturated fat: 7gCholesterol: 95mgSodium: 720mgPotassium: 410mgFiber: 0.5gSugar: 4gVitamin A: 80IUVitamin C: 2mgCalcium: 25mgIron: 1.2mgNet carbohydrates: 5.5g
