Zhoug Chicken in The Air Fryer
This Zhoug Chicken in the Air Fryer is your new go-to weeknight dinner—spicy, juicy, and loaded with bold Middle Eastern flavors thanks to a yogurt-zhug marinade that keeps the chicken extra tender while your air fryer works its magic.
Servings 4 Servings
Calories: 321kcal
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1 ½-inch chunks
- 1 medium onion large dice
- 1 cup zhoug sauce
- 1 ½ cups plain Greek yogurt room temperature
- kosher salt and ground black pepper to taste
Equipment
Instructions
- Prep Ingredients: Grab your ingredients, chop the onions, and cube your chicken. Make sure your yogurt’s at room temp—cold yogurt = curdled marinade, and we don’t need that kind of chaos in our lives.
- Whisk Up the Marinade: In a large mixing bowl, whisk together the zhug sauce, Greek yogurt, mayo, salt, and pepper until it’s smooth and creamy. This is your flavor bomb.
- Coat the Chicken: Add the chopped onion and chicken chunks to the marinade and mix it all up like you’re giving it a spa day. Let it sit and marinate for 15–30 minutes while you preheat your air fryer.
- Set the Air Fryer: Preheat your air fryer to 350°F for about 3–5 minutes. This helps everything cook evenly.
- Cook in a Deep Liner or Pan: Transfer the entire chicken-onion-marinade mixture into a deep silicone liner or oven-safe loaf pan that fits your 6-quart air fryer. Don’t just dump it in the basket or you’ll lose all the flavorful sauce (and your patience during cleanup).
- Air Fry It: Air fry at 350°F for 22–25 minutes until the chicken reaches an internal temp of 165°F and the top is just starting to brown. No need to stir—just let the air fryer do its thing.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. This lets the juices settle and gives you time to fluff your Spiced Brown Rice and steam your Broccoli.
Notes
Oven Instructions
- Preheat your oven to 400°F (200°C). This higher temp helps mimic the crisping power of the air fryer while ensuring the chicken roasts evenly.
- Transfer the marinated chicken and onions (along with all the sauce) into a greased oven-safe baking dish—an 8x8 or 9x13 works well depending on the batch size.
- Spread everything into an even layer to ensure consistent cooking. Roast uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the edges begin to brown slightly.
- Optional: Broil for the last 2–3 minutes for extra caramelized edges. Remove from the oven and let the chicken rest for 5 minutes before serving.
- Resting locks in the juices and gives you time to plate your rice and broccoli.
Nutrition
Calories: 321kcal | Carbohydrates: 6g | Protein: 56g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 149mg | Sodium: 292mg | Potassium: 995mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 1mg
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