### El Pollo Loco-Inspired Air Fryer Chicken **Ingredients:** * 4-5 pounds boneless, skinless chicken thighs **For the Marinade:** * 3/4 cup fresh lime juice (6-7 limes) * 1/3 cup olive oil * 1/3 cup white vinegar (or apple cider vinegar for a slightly sweeter taste) * 1/3 cup soy sauce * 3 tablespoons honey * 1 tablespoon dried oregano * 1 tablespoon ground cumin * 1 1/2 teaspoons garlic powder * 1 1/2 teaspoons smoked paprika * 1 teaspoon chili powder (optional, for a touch of heat) * 1 teaspoon cayenne pepper (optional, for extra heat; adjust to taste) * 1 1/2 teaspoons salt * 1 1/2 teaspoons black pepper **Instructions:** 1. **Prepare the Marinade:** - In a large bowl, whisk together all marinade ingredients: lime juice, olive oil, vinegar, soy sauce, honey, oregano, cumin, garlic powder, paprika, chili powder (if using), cayenne pepper (if using), salt, and black pepper. 2. **Marinate the Chicken:** - Place the chicken thighs in a large resealable plastic bag or a large bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. - Seal the bag or cover the bowl, and refrigerate for at least 1 hour, or ideally 4-6 hours for maximum flavor absorption. 3. **Preheat the Air Fryer:** - Preheat your air fryer to 380°F (193°C) for 5 minutes. 4. **Air Fry the Chicken:** - Remove the chicken thighs from the marinade, letting any excess drip off. - Pat the chicken dry with paper towels to remove excess moisture for better browning and texture. - Arrange the chicken in a single layer in the air fryer basket, leaving space for air circulation. You may need to cook the chicken in batches. - Mist the chicken with a little extra olive oil. - Cook for 14-16 minutes, then flip the chicken pieces and cook for an additional 12-14 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). 5. **Rest and Serve:** - Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before serving. This allows the juices to redistribute for a more flavorful and tender piece of chicken. - Garnish with freshly chopped cilantro and a squeeze of lime juice, if desired. **Optional Brine Step (For Extra Juiciness):** **Ingredients for Brine:** - 1 gallon (4 quarts) of water - 1/2 cup kosher salt - 1/2 cup sugar **Instructions for Brine:** 1. **Prepare the Brine:** - In a large bowl, combine water, kosher salt, and sugar. Stir until the salt and sugar are completely dissolved. 2. **Brine the Chicken:** - Submerge the chicken thighs in the brine solution. Cover and refrigerate for 1-2 hours. 3. **Rinse and Dry:** - Remove the chicken from the brine and rinse under cold water to remove excess salt. Pat the chicken dry with paper towels. 4. **Proceed with Marinating and Cooking:** - After brining, proceed with marinating and cooking steps as outlined above. This refactored recipe ensures clarity and ease of following, making it straightforward to prepare the El Pollo Loco-Inspired Air Fryer Chicken. --- ### El Pollo Loco-Inspired Air Fryer Chicken **Ingredients:** * 4 pounds boneless, skinless chicken thighs * 1/2 cup fresh lime juice (4 limes) * 1/4 cup olive oil * 2 tablespoons white vinegar (or apple cider vinegar for a slightly sweeter taste) * 1/4 cup soy sauce (adds umami and depth) * 2 teaspoons honey (for balanced sweetness and caramelization) * 2 teaspoons dried oregano * 2 teaspoons ground cumin * 1 teaspoon garlic powder * 1 teaspoon smoked paprika * 1 teaspoon chili powder (optional, for a touch of heat) * 1/2 teaspoon cayenne pepper (optional, for extra heat; adjust to taste) * 1 teaspoon salt * 1 teaspoon black pepper **Instructions:** 1. **Marinate the Chicken:** - In a large bowl, whisk together lime juice, olive oil, vinegar, soy sauce, honey, oregano, cumin, garlic powder, paprika, chili powder (if using), cayenne pepper (if using), salt, and black pepper. - Place the chicken thighs in the marinade, ensuring they are well coated. - Cover the bowl and refrigerate for at least 1 hour, or ideally 4-6 hours for maximum flavor absorption. 2. **Preheat the Air Fryer:** - Preheat your air fryer to 380°F (193°C) for 5 minutes. 3. **Air Fry the Chicken:** - Remove the chicken thighs from the marinade, letting any excess drip off. - Pat the chicken dry with paper towels to remove any excess moisture from the marinade. - Arrange the chicken in a single layer in the air fryer basket, leaving space for air circulation. You may need to cook the chicken in batches. - Mist the chicken with a little extra olive oil. - Cook for 14-16 minutes, then flip the chicken pieces. - Cook for an additional 12-14 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). 4. **Rest and Serve:** - Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before serving. This allows the juices to redistribute for a more flavorful and tender piece of chicken. **Tips:** - **For Enhanced Flavor:** Add a couple of smashed garlic cloves and a few sprigs of fresh cilantro to the marinade. - **Consistency:** Make sure to pat the chicken dry after marinating for better browning and texture. - **Extra Zest:** Garnish with freshly chopped cilantro and a squeeze of lime juice before serving. **Optional Brine Step:** If you want to brine the chicken for extra juiciness: ### Simple Brine Recipe **Ingredients:** - 1 gallon (4 quarts) of water - 1/2 cup kosher salt - 1/2 cup sugar **Instructions:** 1. **Dissolve the Salt and Sugar:** - In a large bowl, combine the water, kosher salt, and sugar. - Stir until the salt and sugar are completely dissolved. 2. **Brine the Chicken:** - Submerge the chicken thighs in the brine solution. - Cover and refrigerate for 1-2 hours. 3. **Rinse and Dry:** - Remove the chicken from the brine and rinse under cold water to remove excess salt. - Pat the chicken dry with paper towels. After brining, proceed with the marinating and cooking steps as outlined above.