She always goes wild for my cooking, and tonight is no exception! I’m whipping up these Coriander Chili Chicken Fillets – bursting with flavour and cooked to perfection for her.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Coriander Chili Chicken Fillet
Servings: 5 People
Ingredients
- 5 Chicken Breasts skin removed
- 1 Cup Fresh Coriander finely chopped
- 1 tbsp Sweet Chili Flakes
- 1 tsp Hot Chili Flakes
- 1 tbsp Sweet Paprika preferably not smoked
- 1 tbsp Dry Coriander ground
- 2 Cloves Garlic finely minced with a garlic presser tool
- 50 ml Soy Sauce
- 25 ml Apple Cider Vinegar
- 25 ml Lemon Juice
- 50 ml EVOO Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- We make the marinade by adding into a glass bowl all the ingredients except of the chicken fillets. We mix well and then we add the chicken fillets making sure that they are well coated. Place in the fridge overnight or at least for an hour and 1 hour prior to cooking remove from the fridge.
- Turn your air fryer on at 190°C, air-frying mode, preheat it and cook for a total of 24’. After 14’ of cooking remove from the air-fryer, flip the chicken fillets and place back in the air-fryer for the remaining 10’.
- Remove from the air-fryer and serve these super tasty chicken fillets with your favourite bulgur or rice.
