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Chili Rubbed Chicken & Chimichurri

Prep Time

15 minutes

Cook Time

25-35 minutes

Servings

2

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Ninja<sup>®</sup> Foodi<sup>™</sup> 6.5-qt. | The Pressure Cooker <cdbr/><cmbr/>that Crisps™ (OP302)

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Model #: OP302

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Ingredients

  • 2 teaspoons kosher salt
  • 1 tablespoon ground paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground fennel
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)
  • 1 tablespoon canola oil


  • CHIMICHURRI

    • 1/4 cup olive oil
    • 1/2 bunch fresh cilantro
    • 1/2 bunch fresh parsley
    • 1 shallot, peeled, cut in quarters
    • 4 cloves garlic, peeled
    • Zest and juice of 1 lemon
    • 1 teaspoon kosher salt

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Instructions

  1. In a small mixing bowl, stir together all the dried spices.
  2. Pat chicken breasts dry. Coat with canola oil, then season them liberally on all sides with the spice mixture.
  3. Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin.
  4. After 5 minutes, add chicken to Cook & Crisp Basket. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes.
  5. While chicken is cooking, combine the chimichurri ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend.
  6. After 25 minutes, check chicken for doneness. Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri.

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