Directions
- 1In a bowl, mix 1 tbsp each of fresh garlic, parsley, chives, thyme, ½ a squeezed lemon, 1 tsp each of Dijon mustard, paprika, Worcestershire sauce, chili flakes, salt and pepper, and 6 tbsp of light mayonnaise. Set some aside for the sandwich.
- 2Marinate chicken thighs in the cowboy butter for 1 hour to overnight.
- 3Air fry chicken thighs at 385F for 16 minutes, flipping halfway through. Cook until the internal temperature reaches 165F.
- 4In a container, add 1 tbsp each (or more to your liking) of 1 whole cucumber, ½ of a quarter of a cabbage, 1 jalapeño, dill, pink Himalayan salt, parsley, chili flakes, red wine vinegar, soy sauce, and light mayo.
- 5Shake the container well.
- 6Assemble the sandwich: spread the reserved cowboy butter on the bread, add the chicken, cucumber salad, and top with more cowboy butter and chopped chives.
Ingredients
- 1 tbsp Fresh garlic
- 1 tbsp parsley
- 1 tbsp chives
- 1 tbsp thyme
- 0.5 lemon
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 1 tsp chili flakes
- 1 salt
- 1 pepper
- 6 tbsp light mayonnaise
- 6 chicken thigh
- 1 whole cucumber
- 0.25 half of a quarter cabbage
- 1 jalapeño
- 1 tbsp dill
- 1 tbsp pink Himalayan salt
- 1 tbsp parsley
- 1 tbsp chili flakes
- 1 tbsp red wine vinegar
- 1 tbsp soy sauce
- 1 tbsp light mayo
Equipment
bowlknifeair fryercontainer
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