Peri Peri Chicken
Frozen boneless chicken breasts pressure-cooked, then tossed in a spicy cayenne-paprika-honey-lemon marinade and air crisped until golden, garnished with fresh cilantro. Prepared in a Cook & Crisp Basket.
ā±ļø Prep: 10 minš³ Cook: 16 min
Ingredients
| 1/2 cup | 120 ml | water |
| 2 1/2 pounds | 1.1 kg | frozen boneless chicken breasts |
| 1 tablespoon | 15 ml | cayenne pepper |
| 1 tablespoon | 15 ml | smoked paprika |
| 1 teaspoon | 5 ml | dried oregano |
| 1 teaspoon | 5 ml | ground ginger |
| 1 teaspoon | 5 ml | garlic powder |
| 1 teaspoon | 5 ml | kosher salt |
| 1 tablespoon | 15 ml | honey |
| 1/4 cup | 60 ml | olive oil |
| 1 | juice and zest of 1 lemon | |
| ā | fresh cilantro, for garnish |
Instructions
APPROX. PRESSURE BUILD: 12 MINUTES PRESSURE RELEASE: QUICK
- Place water in the pot. Place chicken in Cook & Crispā¢ Basket and place basket in pot.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
- In the meantime, combine remaining ingredients, except cilantro, in a large bowl.
- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Using silicone-tipped tongs, remove cooked chicken from basket and toss with spice mixture; reserving some of mixture for basting. Return chicken to basket.
- Close crisping lid. Select AIR CRISP, set temperature to 400Ā°F, and set time to 12 minutes. Select START/STOP to begin.
- After 8 minutes, open lid and baste chicken with remaining spice mixture. Close lid to resume cooking.
- When cooking is complete, transfer chicken to a serving platter. Garnish with cilantro and serve.