Spice-Rubbed Chicken Breasts with Chimichurri

Prep Time

15 minutes

Cook Time

35 minutes



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Ninja® Air Fryer (AF101)

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  • 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

  • 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


  1. In a small mixing bowl, stir together all dried spices.
  2. Pat the chicken breasts dry. Coat with canola oil, then season them liberally on all sides with spice mixture.
  3. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  4. After 3 minutes, add chicken to the basket. Select AIR FRY, set temperature to 300°F, and set time to 35 minutes. Select START/PAUSE to begin.
  5. While chicken is cooking, combine the chimichurri ingredients in a food processorand process until finely minced, being careful not to over-process.
  6. Cooking is complete when internal temperature reaches 165°F. Remove basket and let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.

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