40 mins (10 MINUTES PREP, 30 MINUTES COOK)
Super easy
serves 2
Ingredients
4 medium free-range chicken thighs, bone in, skin removed
2 teaspoons BBQ seasoning
1 handful of fine breadcrumbs
olive oil
4 small corn on the cob
optional: a few sprigs of coriander
optional: 1 lime
Method
- Arrange the chicken thighs on a board or tray in a single layer. Dust all over with the BBQ seasoning and sprinkle over the breadcrumbs, pushing the crumbs onto the chicken thighs so they stick.
- Arrange the chicken in a single layer in the air-fryer and drizzle with a little oil (an olive oil spray works great here). Cook at 180°C for 20 minutes, turning over halfway.
- Once the time’s up on the chicken, place the corn on top and cook at 180°C for 10 minutes, or until beautifully golden and cooked through, bringing the chicken to the top halfway through.
- Serve with picked coriander leaves and lime wedges, for squeezing over, if you like. Delicious with a crunchy slaw on the side.
Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.
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