Recipes

CHILI-RUBBED CHICKEN
& CHIMICHURRI
PREP: 15 MINUTES | COOK: 25–35 MINUTES | MAKES: 2 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 In a small mixing bowl, stir together all the
spices in the main ingredients list.
2 Pat chicken breasts dry. Coat each one with
/ tablespoon canola oil, then season them
liberally on all sides with the spice mixture.
3 Place the Cook & Crisp™ Basket in the pot and
close the crisping lid. 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, place chicken in the basket. Close
crisping lid. Select AIR CRISP, set temperature to
375°F, and set time to 35 minutes.
5 While chicken is cooking, combine all 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.
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, divided
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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