Peanut Lime Chicken with Cucumber Pineapple Salsa
Peanut Lime Chicken with Cucumber Pineapple Salsa
Ingredients
For the Chicken
- 500 g chicken thighs, raw, skinless, boneless
- 1 tablespoon peanut butter
- 1 lime, juice and zest
- 1 teaspoon garlic, chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 heaped tablespoon yoghurt
For the Salsa
- 1/2 cucumber, deseeded and diced
- 100 g pineapple, diced
- 1 small avocado, diced
- 4 spring onions, diced
- 1 lime, juice and zest
- 1 teaspoon honey or maple syrup
- 1 teaspoon mint, chopped
- 1/2 teaspoon chilli flakes
- 0 salt, to taste
- 0 pepper, to taste
To Serve
- 0 rice, as needed
Instructions
- 1
In a large mixing bowl, combine the peanut butter, soy sauce, chopped garlic, yoghurt, lime zest, lime juice, and honey or maple syrup. Mix these ingredients thoroughly with a spoon until well combined.
⏱️ 5 min
- 2
Add the raw skinless, boneless chicken thighs to the marinade in the bowl. Use your hands to ensure all the chicken pieces are fully coated. Allow the chicken to marinate for a minimum of 15 minutes, or ideally, overnight in the refrigerator for best results.
⏱️ 5 min
- 3
Prepare the salsa: Slice the cucumber lengthwise, use a spoon to deseed it, and then dice it into small pieces. Dice the pineapple into small cubes. Finely dice the spring onions. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into small pieces.
⏱️ 10 min - 4
In a separate mixing bowl, combine the diced cucumber, diced pineapple, diced avocado, and diced spring onions. Add the lime zest, lime juice, honey or maple syrup, chopped mint, and chilli flakes. Season with salt and pepper to taste. Toss all the salsa ingredients well with a fork until thoroughly mixed. Taste and adjust seasoning, adding more lime or honey if needed, to achieve a sweet, sharp, crunchy, and fresh flavor profile.
⏱️ 5 min
- 5
Place the marinated chicken thighs onto the racks of an air fryer. Cook in the air fryer at 210°C for 15–17 minutes. Make sure to turn the chicken halfway through the cooking time. During the final few minutes of cooking, spoon any remaining marinade over the chicken so it caramelizes slightly and clings to the chicken, creating sticky and deeply golden chicken with charred edges. (Alternatively, cook the chicken under a hot grill for a similar amount of time, turning halfway and brushing with extra marinade as it cooks, aiming for slightly gnarly edges but juicy in the middle).
⏱️ 17 min•🌡️ 210
- 6
Scoop a portion of cooked rice into a bowl. Slice the cooked chicken thighs into strips. Place the sliced chicken next to the rice in the bowl. Spoon a generous amount of the cucumber pineapple salsa over the chicken and rice. Enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Lime Chicken with Cucumber Pineapple Salsa
For the Chicken
- 500 g chicken thighs, raw, skinless, boneless
- 1 tablespoon peanut butter
- 1 lime, juice and zest
- 1 teaspoon garlic, chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 heaped tablespoon yoghurt
For the Salsa
- 1/2 cucumber, deseeded and diced
- 100 g pineapple, diced
- 1 small avocado, diced
- 4 spring onions, diced
- 1 lime, juice and zest
- 1 teaspoon honey or maple syrup
- 1 teaspoon mint, chopped
- 1/2 teaspoon chilli flakes
- 0 salt, to taste
- 0 pepper, to taste
To Serve
- 0 rice, as needed
Instructions
- 1
In a large mixing bowl, combine the peanut butter, soy sauce, chopped garlic, yoghurt, lime zest, lime juice, and honey or maple syrup. Mix these ingredients thoroughly with a spoon until well combined.
⏱️ 5 min - 2
Add the raw skinless, boneless chicken thighs to the marinade in the bowl. Use your hands to ensure all the chicken pieces are fully coated. Allow the chicken to marinate for a minimum of 15 minutes, or ideally, overnight in the refrigerator for best results.
⏱️ 5 min - 3
Prepare the salsa: Slice the cucumber lengthwise, use a spoon to deseed it, and then dice it into small pieces. Dice the pineapple into small cubes. Finely dice the spring onions. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into small pieces.
⏱️ 10 min - 4
In a separate mixing bowl, combine the diced cucumber, diced pineapple, diced avocado, and diced spring onions. Add the lime zest, lime juice, honey or maple syrup, chopped mint, and chilli flakes. Season with salt and pepper to taste. Toss all the salsa ingredients well with a fork until thoroughly mixed. Taste and adjust seasoning, adding more lime or honey if needed, to achieve a sweet, sharp, crunchy, and fresh flavor profile.
⏱️ 5 min - 5
Place the marinated chicken thighs onto the racks of an air fryer. Cook in the air fryer at 210°C for 15–17 minutes. Make sure to turn the chicken halfway through the cooking time. During the final few minutes of cooking, spoon any remaining marinade over the chicken so it caramelizes slightly and clings to the chicken, creating sticky and deeply golden chicken with charred edges. (Alternatively, cook the chicken under a hot grill for a similar amount of time, turning halfway and brushing with extra marinade as it cooks, aiming for slightly gnarly edges but juicy in the middle).
⏱️ 17 min•🌡️ 210 - 6
Scoop a portion of cooked rice into a bowl. Slice the cooked chicken thighs into strips. Place the sliced chicken next to the rice in the bowl. Spoon a generous amount of the cucumber pineapple salsa over the chicken and rice. Enjoy immediately.
⏱️ 2 min