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Jamie Oliver’s BBQ chicken recipe only takes 30 minutes to make with an air fryer


Jamie Oliver shared his super easy barbecue chicken thigh recipe that is cooked in the air fryer, meaning it’s quicker to cook and cheaper to run than your conventional oven.

The British chef has paired juicy bites of chicken with corn on the cob for a delicious barbecue combination.

Whether you’re having an intimate barbecue at home with loved ones or more of a social occasion, eating dinner alfresco is a lovely experience.

Great for meat eaters, Jamie’s barbecue (BBQ) chicken thigh recipe only takes 10 minutes to prepare.

Then, once prepared, the chicken thighs can be cooked in the air fryer for as little as 30 minutes.

BBQ chicken thighs air-fryer recipe

Serves: two people

Ingredients:

  • Four chicken thighs, bone in, skin removed
  • Two teaspoons of BBQ seasoning
  • One handful of fine breadcrumbs
  • Olive oil
  • Four small corn on the cob
  • A few sprigs of coriander
  • One 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. Cook at 180C for 20 minutes, turning over halfway.

Once the time’s up on the chicken, place the corn on top and cook at 180C for 10 minutes, bringing the chicken to the top halfway through. Serve with picked coriander leaves and lime wedges, for squeezing over.

Jamie said the chicken and corn on the cob pairing is “delicious with a crunchy slaw on the side”.

Coleslaw

Serves: six people

Ingredients:

  • Half a white cabbage, core removed and cut into quarters
  • One red onion, peeled
  • Three carrots, peeled
  • Two red apples, washed and cored
  • A small bunch of flat-leaf parsley, leaves picked and roughly chopped
  • Juice of one to two lemons
  • Mayonnaise
  • One heaped tsp of English mustard

Method

Slice the cabbage and onion in a food processor, and julienne the carrots and apples by slicing them into matchstick-like thin strips.

Mix all ingredients in a large bowl and add the parsley, a few dollops of mayonnaise and the mustard.

Add the lemon to taste, season, then toss together and serve alongside the chicken thighs and corn on the cob.

A side salad would also pair really well with the gorgeous BBQ dinner and nibbles to snack on.

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