Air fryer recipe · Mains
Grilled BBQ Chicken Breast
Juicy chicken breast with a smoky BBQ crust and charred edges.
- 22 minTotal time
- 185°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 250kcal
- 35.0 gprotein
- 1.7 gcarbs
- 12.1 gfat
- 0.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast2 pieces
- bbq sauce3 tbsp
- olive oil1 tbsp
- smoked paprika1 tsp
- garlic powder1 tsp
- salt1 tsp
Method
Flatten the breasts
Pound the chicken breasts to an even thickness, about a centimetre and a half, using a rolling pin under cling film. A level piece cooks through at one speed, so the thin end will not dry out before the thick middle is done.
Rub and oil
Rub the chicken all over with the olive oil, smoked paprika, garlic powder and salt, working it into both faces. The oil helps the spices stick and carries their colour, giving you an even, ruddy crust rather than bare patches.
Air fry
Place the chicken in the basket in a single layer and air fry at 185°C for 12 minutes, flipping halfway. Leaving space around each piece lets the hot air seal the surface so it browns instead of steaming grey.
Brush with BBQ sauce
Brush a good coat of BBQ sauce over both sides of the chicken. Adding it now, near the end, means the sugars in the sauce glaze and caramelise rather than scorching, which they would if brushed on at the very start.
Finish
Air fry at 185°C for 10 minutes, until the sauce is sticky and the chicken reaches 74°C inside with juices that run clear and no pink at the centre. Rest it two minutes before slicing so the juices settle.
