Zhoug Chicken in the Air Fryer

This Zhoug Chicken in the Air Fryer is a quick, juicy, flavor-loaded dinner that brings bold Middle Eastern spice straight to your plate with less mess and more wow.

Table of Contents

Jump to:

• No Effort Dinner
• The Secret is in the Sauce
• Zhoug Sauce 101
• Why Greek Yogurt + Zhug + Mayo Works
• Beginner-Friendly Recipe
• What to Serve It With (and Meal Prep Vibes)
• Notes on Cooking in the Marinade
• Ingredients with Steps
• Culinary Glossary
• Instructions with Pictures
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Cooking Tips 
• Frequently Asked Questions
• Chicken Recipes
• Middle Eastern Recipes
• 📖 Recipe
• Subscribe to My YouTube Video
• Have a Question or Comment?

No Effort Dinner

Let’s get something straight—Zhoug Chicken in the Air Fryer is what happens when you want to feel fancy without putting in five-star effort. This is a weeknight hack, the kind of dish that makes your kitchen smell like you’ve been cooking for hours when really, your air fryer did the heavy lifting.

If you’ve never heard of zhug before, don’t worry—you're not alone. It’s a bright, herby, spicy Middle Eastern sauce made with cilantro, garlic, chili, and magic (okay, mostly chili). Mix it with chicken, toss it in the air fryer, and boom—you’ve got a juicy, bold Zhoug Chicken recipe that might just become a staple. And the best part?

The Secret is in the Sauce

If your taste buds have been stuck in a chicken rut, Zhoug Chicken in the Air Fryer is here to shake things up in the most flavorful way possible. This dish combines the juicy magic of air-fried chicken with the bold, herby kick of zhug sauce—a spicy Middle Eastern condiment that brings serious flavor without a ton of effort.

Whether you're team chicken breast or chicken thighs, this is the kind of recipe that makes you feel like a chef with a secret weapon, "The secret is in the sauce.".

Zhoug Sauce 101

Now, if you're wondering what zhug sauce even is, you're not alone. Think of it as the fiery cousin of pesto, made with fresh herbs, garlic, chili, lemon juice, olive oil, and sometimes a dash of cayenne pepper. It’s the kind of spicy sauce that wakes up every cell in your mouth—in a good way.

You can make a small batch at home or use store-bought if you're short on time. Either way, zhug brings color, spice, and a little swag to your chicken.

Why Greek Yogurt + Zhug + Mayo Works

Moving on to the marinade—because this isn’t just any marinade. We’re blending Greek yogurt, zhug, and a bit of mayo. Why? Because yogurt keeps the chicken juicy and tender, the mayo helps stabilize the mix during air frying, and zhug… well, zhug does what zhug does best: makes everything bold and delicious.

It’s a combo that delivers both flavor and texture, so you’re not serving sad, dry chicken. Plus, the whole thing mixes up easily in one small bowl—no whisk gymnastics required.

Beginner-Friendly Recipe

What makes this one of my favorite chicken recipes for new cooks? No searing, no flipping, and no guesswork. The air fryer handles the heavy lifting, and since everything cooks in a single liner or loaf pan, cleanup is minimal.

Just marinate, pop it in the fryer, and check that the internal temperature hits 165°F. The hardest part is not eating it straight out of the basket before it’s cooled.

What to Serve It With (and Meal Prep Vibes)

Once your Zhoug Chicken in the Air Fryer is ready, you’re already 90% done with dinner. Pair it with fluffy rice dinner favorites like my Spiced Brown Rice, add a side of steamed veggies (hello, broccoli), and call it a day.

And let’s talk meal prep—this recipe holds up beautifully in the fridge, packed into air-tight food containers for lunch the next day. You can even repurpose it into a wrap, grain bowl, or Mediterranean-style shish kabob plate.

Notes on Cooking in the Marinade

Finally, a quick note: this chicken isn’t dry-rubbed or grilled. It’s cooked in the marinade, right in the air fryer—but don’t panic. That creamy zhug mixture forms a silky, flavorful coating as it roasts.

Just make sure you're using a deep silicone liner or oven-safe loaf pan so the sauce doesn’t drip all over your air fryer (believe me, your future self will thank you).

Look What's Next

• Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables
• Zhug Feta Hummus Chicken Wrap
• Air Fryer Chicken Shawarma | Quick with Beituti
• Quick Zhug Sauce Recipe: Green Hot Sauce in 10 Minutes
• Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute

Ingredients with Steps

To make Zhoug Chicken in the Air Fryer, start by cutting the boneless skinless chicken breasts or thighs into chunks and dicing onion. In a bowl, whisk together zhug sauce, Greek yogurt, mayonnaise, salt, and pepper to create a creamy marinade.

Toss the chicken and onions in the marinade, then let it sit for 15–30 minutes. Preheat your air fryer to 350°F, transfer the mixture into a deep silicone liner or loaf pan, and cook for 22–25 minutes, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before serving with Spiced Brown Rice and steamed broccoli for a full meal.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

• Zhoug Sauce - A spicy, herb-packed Middle Eastern condiment made with cilantro, garlic, chili peppers, lemon juice, and olive oil. Think of it as the bold cousin of pesto with a serious kick and lots of flavor. Make my quick homemade zhug sauce.
• Greek Yogurt - A thick, creamy yogurt that's strained to remove most of its whey. It’s great for marinades because it tenderizes meat and adds a tangy flavor while helping sauces stick.
• Lemon Zest - The outermost peel of a lemon, packed with essential oils and bright citrus flavor. It’s often used to finish dishes or add extra zing to sauces and marinades.
• Cayenne Pepper - A fine red chili powder that brings heat without too much bulk. Just a pinch can elevate a marinade or sauce and turn the flavor dial up to “spicy.”
• Olive Oil - A staple in Mediterranean and Middle Eastern cooking, this heart-healthy oil adds richness and helps carry the flavors in zhug sauce.

Techniques

• Shish Kabob - A dish of skewered and grilled meat (and sometimes veggies). While not skewered here, the zhug-marinated chicken would be amazingly repurposed this way.
• Marinade - A flavorful liquid (or creamy mix) used to soak proteins before cooking. In this recipe, the yogurt and zhug-based marinade helps keep the chicken juicy and loaded with flavor.
• Internal Temperature - The temperature inside the thickest part of the meat. For food safety and optimal texture, chicken should reach 165°F. Use a meat thermometer to check—no guesswork allowed!
• Small Batch - A smaller portion size, perfect for testing a recipe or cooking for one or two. You can always scale up once you fall in love (and you probably will).

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Substitutions

Dairy Free

• Plain Greek Yogurt - Use unsweetened coconut yogurt or plain almond milk yogurt instead of Greek yogurt.
• Mayonaise - It's a myth that mayo is a dairy product, but you can substitute vegan mayo for traditional mayo. Choose a thick, tangy dairy-free (aka egg-free) yogurt to help stabilize the marinade,

Gluten-Free

• Yay! This recipe is already gluten-free.

Vegetarian

• Boneless Skinless Chicken Breast - Replace chicken with firm tofu or cauliflower florets. Marinate and air fry until golden and tender, then serve as usual.

Convenience

• Zhoug Sauce - Substitute with:
  • Pesto + cayenne pepper for heat.
  • Chimichurri or salsa verde with added crushed red pepper.
  • Hot sauce + chopped fresh herbs (parsley/cilantro) for a quick hack
  • Or make your own using my homemade zhoug sauce recipe.
• Plain Greek Yogurt - Substitute it with sour cream or plain regular yogurt (use a cheesecloth to squeeze out excess liquid to create a thicker consistency). Or use Cottage cheese that has been blended until smooth.
• Mayonnaise - To resemble the thickness, substitute it with sour cream, mashed avocados for binding, or olive oil (use 1–2 teaspoon for richness, but expect a thinner marinade).
• Onion - Substitute this with frozen chopped onions, shallots, or leeks that are chopped.  Or use one tablespoon of onion powder (not ideal for texture, but adds flavor).

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• To make shish kabobs, thread marinated chicken thighs or lamb chunks onto skewers with onions or bell peppers, then grill or broil for 12–15 minutes, turning once halfway.
• For a roasted version, spread the marinated chicken or lamb in a baking dish and roast at 400°F for 25–30 minutes until golden and cooked through.
• If using skinless chicken thighs, trim excess fat, cut into even pieces, and cook slightly longer for extra tenderness and flavor.
• For lamb, use boneless leg or shoulder cuts, marinate overnight for best flavor, and cook until tender and slightly charred at the edges.

Equipment

• Knife: The knife cuts the chicken and vegetables into uniform, precise, bite-sized pieces for even cooking. Alternatively, you can use kitchen shears to quickly and safely snip through boneless chicken and vegetables.
• Chopping Board: The chopping board provides a clean, stable surface for prepping all your ingredients with ease and safety. Or use a large, clean countertop or a durable cutting mat that can serve the same purpose if a dedicated board isn’t available.
• Large Mixing Bowl: The large mixing bowl is where you blend the zhug sauce, Greek yogurt, mayo, and spices together, ensuring every piece of chicken is evenly coated. If you don't have one, a deep casserole dish or any sizeable bowl that can accommodate the ingredients will work just as well.
• Whisk: The whisk is used to thoroughly mix the marinade ingredients into a smooth, well-combined sauce. Or, a fork can be used if you don’t have a whisk, and it will still help blend the marinade effectively.
• Air Fryer: The air fryer circulates hot air to cook the marinated chicken evenly, creating a crispy exterior while retaining moisture inside. A convection oven can mimic this effect if you don’t have an air fryer available. You'll find the notes in the recipe cards notes section.
• Deep Silicone Liner or Oven-Safe Loaf Pan: The deep silicone liner or loaf pan holds the marinated chicken inside the air fryer, preventing drips and ensuring the marinade stays in contact with the meat. Alternatively, any small, oven-safe baking dish that fits your appliance can be used to achieve similar results.
• Meat Thermometer: The meat thermometer is essential for checking that the chicken has reached a safe internal temperature of 165°F before serving. Alternatively, you can carefully cut into the thickest part of the chicken to ensure it’s fully cooked, though a thermometer is preferred for accuracy.

[Kitchen Must Haves - Find other tools I use here.]

Storage and Reheating

Refrigerator Storage

Once your Zhoug Chicken has cooled completely, transfer it to air-tight food containers and store it in the refrigerator for up to 4 days. It’s best to store the chicken separately from the rice and vegetables, if possible, to preserve their texture and make reheating more flexible.

Be sure to label your containers with the date (your future self will thank you), and always reheat until the chicken is piping hot and steamy.

Freezer Storage

To freeze, allow the cooked chicken to cool completely, then place it in freezer-safe containers or zip-top bags, making sure to remove as much air as possible. You can freeze it alone or with the rice and broccoli, portioned into individual meals.

Label with the date and use within 2 to 3 months for best flavor and texture. For easiest use, freeze them in flat, stackable layers so they thaw more quickly when you’re ready to enjoy them again.

Reheating Instructions

For refrigerated leftovers, reheat the chicken in the microwave in 45-second bursts, stirring in between, until heated through. If reheating from frozen, thaw overnight in the fridge first, then microwave or warm in a 350°F oven covered with foil for 15–20 minutes until hot.

If the sauce has thickened too much during storage, add a splash of water or broth before reheating to loosen it up. You can also reheat in a skillet over medium heat for a few minutes—just be sure to stir frequently and keep the heat moderate to prevent scorching the sauce.

Airtight Food Containers

I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.]

Frequently Asked Questions

Chicken Recipes

Looking for other chicken recipes like this? Try these:

Middle Eastern Recipes

Looking for other Middle Eastern-inspired recipes like this? Try these:

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