It’s Friday March 8th and early spring seems to be everywhere so let’s celebrate with a twofer.
That’s right, 2 amazing recipes.
First up is a marinade that I had on regular rotation for our charter guests on our boat Knot Anchored.
You can use for chicken, pork or beef. Grill the meat (or pan fry) and make a beautiful base for a family style fajita lunch.
2nd up is marinated chicken thighs in the air fryer so tasty you can eat them cold if you’re lucky enough to have leftovers.
ingredients
- 1/3 cup each: cider vinegar, white vinegar, olive oil
- 1/3 cup fresh cilantro, finely chopped however you like
- 6 garlic cloves, chopped fine
- 1 lime juiced
- 1 tsp salt
- 2 tbsp cumin
- 1 tsp pepper
- 1 tbsp oregano
- 8 skin on, bone in chicken thighs
Now let’s put this together!
Easy peasy, just put everything into a zip lock or any flat dish that’s not metallic.
Your ready for the star protein now.
this is how we do it
Trim any excess flabby skin off and place in marinade.
Refrigerate min 6 hrs to 2 days.
Set air fryer to preheat at 375 degrees.
When ready add chicken in, flat and only one layer, skin side up. No need to grease fryer.
Air fry for 13 minutes) no turning).
Flip thighs over now, increase temperature to 400 degrees and cook for 10 minutes.
Crispy juicy perfection every time.
This chicken can be the star of the show with traditional sides.
Make it into a quesadilla or fajita style like mentioned above or right outta the fridge and into your face.
Your face will thank you for it.
FTB 