#9: Air fried Greek Lemon Chicken
30-minutes including prepping & cleaning
A quick stop at the corner shop.
This is one of my go-to’s on a weekday. It’s for those days when I feel like having something that takes more effort than ramen, but still far from heavy cooking.
It’s also one of those meals I shop for on the way home from work. A quick stop for a few bits and bobs - a bag of salad, greek yoghurt and couple of chicken thighs.
Everything else is pretty much common pantry items.
Make a big batch & freeze it.
Did you know that you can freeze uncooked, marinated chicken? It’s one of my most favourite hacks.
Make a few batches of chicken with different marinades and portion them into zipper bags.
You’ll have to thaw it before cooking though. I use a defrosting tray — takes about 30m - I’ll workout, shower, do laundry or whatever during this time.
Can I ask for a favour?
Apart from sharing my recipes, I would love to ADHD-ify your favourite meals.
If you have any meals you want to see made into this format that you love, leave a comment on this post — I’ll try the recipe and post it on Substack.
Eating & cooking can be such a challenge for us ADHD-ers. I’d love for this space to be a community for us all to share our hacks and snacks. :)
Hope you’ll love this one,
Ada
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Text Instructions
Ingredients (1-2 servings)
Mains
x2 chicken thighs - skin on; bone-in or boneless is find
x1 bag of mixed salad & dressing - or other preferred accompaniments
Marinade & Dip
140g (1/4 cup) Greek yoghurt
+ 2 TBSP for dip1 TBSP Olive oil
+ 1 TBSP for dip2 TBSP lemon juice (1/2 fresh)
+ 1 TBSP (1/4 fresh) for dipx2 garlic cloves
+ 1 clove for dip1 tsp dried oregano
+ 1/2 tsp for dip1/2 tsp paprika - optional
+ 1/4 tsp for dip1/2 tsp salt
+ 1/4 tsp for dip1/2 tsp black pepper
+ 1/8 tsp for dip2 TBSP coriander - OR mint or dill; optional for dip
(about half a handful)
Tools
Air fryer - for chicken
Medium bowl or zipper bag - to marinate chicken
Small bowl - for dipping sauce
Tongs
Measuring tools - scale/cup, TBSP, tsp
Steps
A. Gather your tools & ingredients
B. Preheat air fryer to 200c (400f)
C. Chop herbs & marinate chicken
Rinse coriander - or mint or dill; about half a handful - optional
Chop herbs:
peel & mince x3 garlic cloves - or grate
roughly chop coriander, mint or dill
In a medium-sized bowl or zipper bag, mix together:
2/3 of minced garlic - 2 cloves
140g (1/2 cup) Greek yoghurt
1 TBSP olive oil
2 TBSP lemon juice - about 1/2 fresh
1 tsp dried oregano
1/2 tsp paprika - optional
1/2 tsp salt
1/4 tsp black pepper
Taste and adjust for salt & black pepper
Add chicken and mix well to combine
It’s best to let the chicken marinate for at least 30m. Use this time to prep your other sides, if any.
D. Air fry chicken
Place chicken in the air fryer; skin-side down
Air fry at 200c (400f) for 12m
E. Meanwhile, prepare the dip
In a small bowl, mix together:
remaning minced garlic - 1 clove
chopped coriander, mint or dill
2 TBSP greek yoghurt
1/2 TBSP olive oil
1 TBSP lemon juice - about 1/4 fresh
1/2 tsp dried oregano
1/4 tsp paprika - optional
1/4 tsp salt
1/8 tsp black pepper
Taste and adjust for salt & black pepper
Cover and chill in fridge until ready to serve
F. Flip chicken
Flip chicken and air fry another 10m at 200c (400f)
until cooked through; add 1-2m if necessary
slice to see or use thermometer; 74c (165f)
Tidy & wash up while waiting!
G. To serve:
Prepare your salad mix
Enjoy chicken with salad and dip on the side
Notes
Sides suggestions:
blanched veggies; broccoli, carrots, cauliflower, etc.
sautéd veggies; green beans, stir-fry mix, cabbage, etc.
chopped salad or any choice of salad mix
roasted aubergine, courgette, and peppers
pita bread, or Lebanese bread
garlic butter boiled potatoes
rice; plain, chicken rice, buttered rice etc.
pasta; plain, tomato, pesto, buttered etc.
Alternatives to air frying;
Oven-baked:
preheat oven to 180c (350f)
bake for 40-45m, until cooked-through
internal temperature of 74c (165f)
Pan-frying:
sear skin-side down, over medium-high heat until golden brown and crispy (about 3-5m)
flip and cook another 3-5m
reduce heat to medium-low & cover pan
continue cooking 4-6m until cooked-through
internal temperature of 74c (165f)
Meal prepping:
You can marinate and freeze the chicken
Portion them into zipper bags
Lasts 3-4 months, frozen
Thaw overnight before cooking
Storage & reheating:
Cooked chicken lasts 3-4 days chilled; let cool completely before covering & storing
reheat in air fryer 180c (360f) for 4-6m
or microwave 60s at a time until warmed
Dip lasts 4-5 days chilled; store in airtight container or jar
Pictorial Instructions
Ingredients
Steps
PDF Download
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