Serves 5
Directions
- 1Get your boneless chicken thighs and add the simple seasoning mix with chili crisp and a drizzle of honey.
- 2Mix until the color changes.
- 3Make the pineapple salsa with diced pineapple, cucumber, red onion, bell pepper, avocado, coriander, salt and pepper, and lime juice.
- 4Mix the salsa well.
- 5Store the salsa in a separate container to keep fresh and crisp for the week.
- 6Lay down your chicken thighs evenly on a lined sheet pan.
- 7Oven bake or air fry for 16-18 minutes at 190C/385F until golden brown and juicy.
- 8Once cooked, rest the chicken for 5 minutes.
- 9Slice the chicken into delicious cubes and mix in all the resting juices.
- 10Serve with hot rice and the pineapple salsa.
- 11Mix the pineapple cucumber salad thoroughly till well combined then store in separate containers and refrigerate.
Ingredients
- 1000 g Raw Boneless Chicken Thighs
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Paprika
- 30 g Chilli Crisp Oil - drain the extra oil (Lee Kum Kee)
- 35 g Honey
- 300 g Pineapple
- 200 g Cucumber
- 150 g Red Onion
- 200 g Red Bell Pepper
- 200 g Avocado
- 2 Tbsp Coriander/Cilantro
- 1 Pinch Salt & Pepper
- 1 Whole Lime Juice
- 200 g Uncooked Basmati Rice
- Freshly Chopped Coriander
- Oregano
- Chilli & Garlic Salt
Equipment
sheet panovenair fryer
Tips
- Rest the chicken for 5 minutes after cooking, then slice into delicious cubes and mix in all the resting juices.
- Store the pineapple cucumber salad in separate containers and refrigerate to keep it fresh and make reheating easier.
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