Winner, winner - easy chicken for dinner...
...and marinated air fryer chicken breasts
Do you ever feel like eating just kind of plain chicken and veggies for dinner? Maybe a starch of some kind on the side too, but keep it way simple?
I always seem to get that way after a few days of maybe not eating as healthy or eating heavy foods. Like right now, after a few days away and eating out (or at a theme park… hello Dollywood Cinnamon Bread!) or after the holidays which will be upon us before we know it.
But, since plain chicken breasts can sometimes be kind of…blah, I wanted to share one of my favorite recipes to make them juicy and flavorful for those times you actually want just plain chicken.
I was introduced to the word “brinerade” a couple of years ago by the folks over at America’s Test Kitchen in one of their magazines. It’s the concept of taking a marinade that imparts flavor and adding more liquid, salt, and sugar like a brine that helps a lean meat, for example, chicken, stay moist. So I mixed up one of my own!
For this week’s recipe, you just stir together a few ingredients and let the chicken breasts marinate for a couple of hours before quick cooking them in the air fryer. You get, perfectly browned, moist chicken that pretty much goes with anything. Chicken with rice (or roasted potatoes) and broccoli for my healthy dinner fix? Yes! Chicken for salads or grain bowls? So good! Chicken fajitas or sandwiches? Again, yes please!
I like to make a batch big enough for us to have dinner and then have leftover chicken for those other salads, sandwiches, or grain bowls throughout the week. It also freezes really well, and is a great way to do a little “get-ahead” cooking.
So the next time you find yourself wanting a simple chicken breast dinner or want to prep a protein ahead to use in a variety of ways, give these Marinated Air Fryer Chicken Breasts a try!
MONDAY - Out of town
We’re running out for a day or so on a quick getaway to see the pumpkins at Dollywood while the Kiddo is on Fall Break!
TUESDAY - Chicken and Rice Skillet
We should be home in time for dinner, and a one-pan chicken and rice is fast to throw together.
WEDNESDAY - BBQ Baked Pork Chops and Mac ‘n Cheese
You know we love BBQ and macaroni cheese together! Some boneless loin chops coated in BBQ sauce (homemade or store bought) will bake up nicely while I do a quick stove-top mac.
THURSDAY - Meatball Sheetpan Dinner
I found a ground beef and pork mixture on sale at the grocery store and immediately thought meatballs! I’ll bake them up on a sheetpan surrounded by onions, peppers, and cherry tomatoes, then serve it all over a creamy polenta.
FRIDAY - Friday Night Pick-up
SATURDAY - Dinner at YaYa’s (the in-laws!)
She got a bunch of chicken to grill and freeze for later (like I do with the chicken below!), so we’ll have that with either rice or roasted potatoes (or knowing her, probably both) and salad.
SUNDAY - Dinner at Dad’s
Inspired by travels to Germany and Oktober Fest, maybe we’ll go with a slow cooked pork roast with sauerkraut and apples. That’s my kind of fall food.
LUNCHES for this week -
I’m feeling like a big batch of pasta salad for the week. I can’t decide between an italian chopped salad style or a chicken caesar pasta salad.
EXTRAS for this week
Working on a biscuit recipe that uses my sourdough discard. I’m close, but I haven’t gotten them to turn out tall and pretty yet. Maybe they just fall into the “tasty but not beautiful” category. I’m okay with it.
Marinated Air Fryer Chicken Breasts
Makes enough marinade for 5-6 chicken breasts, depending on size
· 6 tablespoons Vegetable Oil
· 6 tablespoons Water
· 2 tablespoons Apple Cider Vinegar
· 4-6 cloves Garlic, smashed
· 2 teaspoons Brown Sugar
· 3 teaspoons kosher Salt (Morton or other store brand)
· ¾ teaspoon ground Black Pepper
· ¼ teaspoon Red Pepper Flakes, optional
· 3-4 sprigs fresh herbs such as Rosemary and Thyme, optional
· 5-6 boneless, skinless Chicken Breasts
In a large measuring cup, whisk together oil, water, vinegar, garlic, brown sugar, salt, pepper, and red pepper flakes (if using) until well mixed and sugar and salt are dissolved.
Place chicken breasts in a one-gallon zip top bag, and carefully pour in marinade. If you have fresh herbs, nestle them down in the bag also. Tightly seal the bag and gently massage the chicken breasts to evenly distribute the marinade. Place the bag flat on a rimmed baking sheet or other baking dish and refrigerate for 2-4 hours, flipping bag over halfway through.
Preheat the air fryer to 400. Remove the chicken from the marinade bag. Discard marinade.
Place the chicken breasts “nice side” down and cook for 7 minutes. Flip breasts over and cook another 6-7 minutes until a thermometer reads 160-165 in the thickest part. If you have a smaller air fryer, you may have to do several batches.
NOTES: While written for an air fryer, this recipe can certainly be used for grilling the chicken instead. This recipe can also be halved for a smaller amount of chicken.
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)
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