Peruvian Chicken

For the Chicken

3 cloves garlic minced
1 lime juiced
2 tsp paprika
1 tsp salt
¼ tsp pepper
1 tsp cumin
3 tbsp olive oil
2 lbs chicken thighs or breasts

For the Cilantro Lime Crema Sauce

½ jalapeno with seeds and membranes removed
1 cup cilantro
1 clove garlic
½ lime juiced
1 tsp honey
2 tbsp olive oil
½ cup Greek Yogurt
½ tsp salt
1 tbsp mayonnaise or veganaise optional


Add the garlic, lime juice, paprika, salt, pepper, cumin, and olive oil into a zip lock bag with the chicken and let it marinate in the refrigerator for 1 hour to 3 hours.
While the chicken is marinating, make the sauce: add all of the sauce ingredients into a food processor or blender and blend on high until smooth. Optional: Add the mayonnaise or veganaise for an even creamier sauce. Season with additional salt and pepper to taste.
Once the chicken has finished marinating, add the chicken pieces into the air fryer and cook at 370 F for: chicken thighs- 18 to 25 minutes (depending on thickness of the pieces), chicken breasts 15 to 20 minutes, or until the chicken has reached an internal temperature of 165 F. Let the chicken rest for 5 minutes before serving.
Drizzle the sauce on top the chicken and garnish with fresh chopped cilantro.

Source: Cooking with Coit