Meat thermometer changes the game
I've been trying to get my chicken perfected in the air fryer recently, and I've always been scared of cooking big chunky breast meat because I'm worried about raw middle.
So I'd been sticking to thinner cuts, but they dry out and don't taste nearly as good. Got a digital wireless meat thermometer and now I get it right every time.
My rough recipe/method:
- Score the breasts with a knife a few times to help the marinade and cooking time.
- Throw breasts into a mixing bowl, add a few dollops of greek yogurt.
- Add a few teaspoons of Patak Madras seasoning paste (I like the Indian/Pakistani flavours). Mix it all up in the bowl, and then cover and leave in the fridge to marinade. I have this on rotation now so I'm marinating for 1-2 days.
- lay out the meat in the air fryer, and put the thermometer through the biggest meat. I use it like a kebab skewer and rejoin the cuts I made to keep the meat together.
- I used a ninja AF500UK (dual zone/megazone). Setting was roast, and I put 40 mins on the timer but I use the app to tell me when to remove.
- app tells you to remove when it hits about 70 degrees internally, and it will cook itself to 75. Rest and slice. Cool for 20 mins and fridge with leftovers in a tupperware.