Boneless Air Fryer Chicken Thighs

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Air Fryer Boneless Chicken Thighs

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

CourseAir fryer, Main Course

CuisineAmerican, canadian

Keywordair fryer boneless chicken thighs, air fryer chicken thighs

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Servings4 servings

Calories317cal

AuthorAshley Fehr

Ingredients

• 4 boneless chicken thighs
• 2 Tablespoons canola oil
• 1 teaspoon brown sugar
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black ground pepper

Instructions

• Preheat air fryer to 400 degrees F.
• Pat chicken dry with paper towel then drizzle with oil and toss to coat.
• Combine brown sugar and seasonings in a small bowl. Rub over chicken thighs.
• Coat basket with non-aerosol cooking spray then place thighs in air fryer basket and cook for 12-14 minutes, flipping half way if desired, until an internal temperature of 165 degrees F is reached.

Nutrition

Calories: 317cal | Carbohydrates: 2g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 379mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Air Fryer Boneless Chicken Thighs https://www.thereciperebel.com/boneless-air-fryer-chicken-thighs/

Chipotle Chicken Tacos (copycat) from pinterest

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Nutrition Facts

Chipotle Chicken Recipe (Copycat)

Chipotle Chicken Recipe (Copycat) captures the exact Chipotle flavors for you at home with the chili, garlic, cumin and vinegar notes without leaving home!

Course Main Course

Cuisine Mexican

Keyword Chipotle Chicken Copycat Recipe

Prep Time 15 minutes

Cook Time 15 minutes

Marinade Time 3 hours

Total Time 30 minutes

Servings 6 servings

Calories 261 kcal

Author Sabrina Snyder

Ingredients

• 3 chicken breasts , boneless skinless
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 2 teaspoons chipotle chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/4 cup distilled vinegar
• 4 cloves garlic , minced
• 6 tablespoons rice bran oil , divided (vegetable oil is ok)
• 1/4 cup water

Instructions

1. Pound the chicken to an even thickness, about a half inch thick.

2. Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.

3. Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly. 

4. Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally. 

Nutrition Facts

Chipotle Chicken Recipe (Copycat)

Amount Per Serving

Calories 261Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Cholesterol 72mg24%

Sodium 531mg23%

Potassium 445mg13%

Carbohydrates 1g0%

Protein 24g48%

Vitamin A 230IU5%

Vitamin C 2mg2%

Calcium 20mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Chipotle Chicken Recipe (Copycat) https://dinnerthendessert.com/chipotle-chicken-copycat/

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Panda Express Honey Walnut Shrimp

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Panda Express Honey Walnut Shrimp

Panda Express Honey Walnut Shrimp are fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.

Course Main Dish

Cuisine Chinese

Keyword Panda Express Honey Walnut Shrimp (Copycat), Panda Express recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 625 kcal

Author Sabrina Snyder

Ingredients

• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnut halves
• 4 egg whites
• 2/3 cup cornstarch
• 1/4 cup mayonnaise
• 1 pound large shrimp , 18-20 count, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon sweetened condensed milk
• 1 cup vegetable oil for frying
• scallions for topping , optional

Instructions

1. Add the water, sugar and walnuts to a small saucepan and bring to a boil.

2. Boil for two minutes and remove the walnuts and dry on a dish to dry.

3. Whisk the egg whites until they are foamy then add cornstarch and continue whisking until combined.
4. Add the shrimp to the batter and one at a time using a fork or my favorite pig tail flipper pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it's shape.

5. Heat your oil in a medium sized pot on medium high (350 degrees) and fry until light golden brown, 4-5 minutes.

6. To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.
7. Add the fried shrimp to the sauce and coat with a large spoon.
8. Place into your serving plate and top with the candied walnuts.
9. Serve immediately with steamed rice.
10. Optionally you can top with sliced scallions.

Nutrition Facts

Panda Express Honey Walnut Shrimp

Amount Per Serving

Calories 625Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 7g44%

Cholesterol 293mg98%

Sodium 1032mg45%

Potassium 222mg6%

Carbohydrates 66g22%

Fiber 1g4%

Sugar 45g50%

Protein 29g58%

Vitamin A 15IU0%

Vitamin C 4.6mg6%

Calcium 193mg19%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Panda Express Honey Walnut Shrimp https://dinnerthendessert.com/panda-express-honey-walnut-shrimp/

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Balsamic Chicken Bowls - Clean Monday Meals

 BALSAMIC CHICKEN BOWLS 

Ingredients 

6 T balsamic vinegar

 1/2 C Zesty Italian Dressing 

1-1/4 lbs chicken tenders or breasts, trimmed

 2 heads broccoli,

 chopped 1 C baby carrots,

 sliced in half 1/2 pint cherry tomatoes

 1 t Italian seasoning 

3 T olive oil

 1/2 t garlic powder

 fresh parsley

 salt and pepper

 Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray or line with parchment paper if your tray isn't already nonstick - the balsamic and Italian mixture will stick to it. Set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Cut the breasts into small 1/4 or 1/2 inch pieces. Place 1/3 cup of the balsamic and Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes. Place broccoli and carrots on the prepared tray with the cherry tomatoes, Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Divide the veggies to each side of the tray and place the chicken tenders in the center. Brush 1/3 cup of the balsamic and Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the thickness of your chicken. Serve the chicken and veggies with the remaining balsamic and Italian mixture. 04 Tip: Like your tomatoes less roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they will be ultra tender.

Garlic Chicken - Clean Monday Meals

Ingredients

 1 lb boneless, skinless chicken breasts

 2 large eggs, beaten 

1 C gluten free Panko 

 salt and pepper

1/3 C honey 

4 cloves garlic, minced

 2 T gluten free soy sauce

 1 T Sriracha, optional

 1 T cornstarch 

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Cut chicken into 1-inch chunks. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 C water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. Serve over rice.

Patton Chicken Noodle Soup

Ingredients
Egg Noodles:
1 cup all-purpose flour
Some shakes of salt and pepper
1 egg

Soup:
2 Tbsp butter
1/2 cup chopped onion
3/4 cup chopped celery
1 cup sliced carrots
1 garlic clove, minced
9 cups chicken broth
2 cups uncooked egg noodles (store bought or homemade recipe)
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 dash of poultry seasoning
2 cups cooked and shredded chicken breasts

Instructions
For the broth:
Using a Costco whole cooked chicken, strip it of the meat and then add everything left over (bones/skin/bits of meat) into 22 cups of water and bring to boil. Reduce heat to light boil / simmer for about 30 min while you make the noodles. Once the noodles are done, strain out the bits so you are left with just broth. Depending on how much soup you want this may or may not be enough broth. If you need more use 'Better Than Bouillon Chicken' brand chicken broth. 

For the noodles: 
On the counter, dump the cup of flour then make a pool in the middle. Add salt and pepper. Crack and add the egg into the center of the flour. Using a fork mix the yolk and the white of the egg in the middle of the flour, without pulling in a lot of flour. Continue to mix the egg gradually adding more and more flour from the surrounding pile. About half way through all the flour, start using your fingers to roll it around grabbing more and more flour. Continue until most of the flour is gone. 

Add some more flour onto the counter and roll out to 1/8 inch thickness. Cut the thing into strips of about 3 inches wide. Add a little more flour on the top, then stack the strips on top of each other. Then cut that into three pieces and stack on top of each other again making a layered stack of approx. 3" x 4" noodles. Cut them on the end into about 3/8" widths. Break apart onto a plate and repeat for more noodles. This recipe amount is for 1 round of noodles.

For the soup: 
In a large pot over medium heat, melt butter then add onion, celery, and carrots in butter and cook for about 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in the chicken and cook 3 more minutes until chicken is heated through. 

For family of 4 I tripled this and we had 5 bowls of leftovers. The Costco chicken also gave about 6 cups worth of meat which is why I tripled it. There was a lot of the 'soup' left over with no chicken or noodles. Could either reduce soup or add more noodles.