Ingredients
2
2 servings
- •1 tablespoon ground paprika
- •1 teaspoon salt
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •0.5 teaspoon dried marjoram
- •0.5 teaspoon ground sage
- •0.5 teaspoon ground black pepper
- •0.125 teaspoon ground nutmeg
- •2 (8 ounce) bone-in, skin-on chicken breast halves
- •0.25 cup coconut oil, at room temperature
- •2 tablespoons dry sherry
- •2 tablespoons lime juice
Instructions
- Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
- Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 2 servings
- Calories: 436
- Carbohydrate: 4g
- Fat: 26g
- Fiber: 1g
- Protein: 46g
- Sugar: 1g
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