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With this method, everyone can have their favourite herbs/spices or condiments with their portion of chicken.

This is how I made mine (two ways).

I used boneless chicken thighs but you can also use breast meat and since you’ll be closing it in foil, it shouldn’t dry up.

Prepare a square piece of foil with ample space to fold over into an envelope shape and turn the edges twice to secure it.

Lay your chicken breast or boneless thigh in the middle of the foil sheet. Add your choice of condiments, I used:

– some sprigs of thyme, garlic slices from 1 clove and 1 tablespoon of olive oil

– 1/3 cup BBQ sauce and 2 chopped shallots

Preheat your airfryer or fan oven set at 200 degrees. Cook for 20 minutes, then pierce the envelope slightly with a fork, lower the heat to 180 degrees and cook for another 15 minutes. Let the envelope cool for a few minutes before opening and do so carefully as the steam coming out will be very hot.

 


This recipe / method of making chicken is sure to encourage me to cook it more often.. I only dirtied one bowl (for marinating) and the result was succulent and delicious. Will definitely be experimenting with this!

First I marinated the boneless chicken thighs in Teriyaki sauce for 30 minutes in the fridge. Make your own like this – I’ll be making my own too soon, but for this time I used store-bought. Alternately use soy sauce, a small amount of sesame oil, honey and fish sauce or any other marinade that you prefer.

Next I prepared foil squares that were big enough to contain the chicken pieces, fold over themselves and close. I wrapped each thigh separately with a small amount (about 2 tablespoons) of marinade.

I used the airfryer for this recipe – preheatĀ on 200 centigrade for 4 minutes – then insert the chicken envelopes and set the timer for 10 minutes. When the time is up, turn the envelopes over and pierce a couple of holes in the foil with a toothpick. Lower the temperature to 180 centigrade and cook for a further 15 minutes. I could fit two foil envelopes in the airfryer at one go.

If you’re using a conventional oven, heat to 200 centigrade and cook for 20 minutes on each side.

When ready let them cool for a couple of minutes before opening the foil carefully (it will be very hot) and serving with some accompaniments. The chicken was moist and cooked through – perfect.

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Here it is served with brussel sprouts, french beans and freshly made peach chutney.