Cooking Instructions
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Step 1
In a mixing bowl, add
Fresh Cilantro (1 bunch)
,
Garlic (1 clove)
,
Pineapples (1 cup)
,
Lime Juice (1 Tbsp)
,
Brown Sugar (1 tsp)
,
Fish Sauce (1/2 tsp)
, and
Tajin (1/4 tsp)
. Mix well, then cover and keep in the fridge.
Step 2
Place the
Boneless, Skinless Chicken Breasts (2)
on the cutting board. Cover with cling wrap. Use a rolling pin to pound the chicken breast until it is evenly thick.
Step 3
In a large bowl, add
Fish Sauce (1 Tbsp)
,
Lime Juice (1/2 Tbsp)
,
Honey (1/2 Tbsp)
,
Vegetable Oil (1 Tbsp)
, and
Crushed Red Pepper Flakes (1/2 tsp)
. Mix well to combine.
Step 4
Add the chicken breast to the marinade, and coat well. Wrap and refrigerate overnight (or at least 1 hour). Take out the chicken from the fridge before cooking. Let it come to room temperature.
Step 5
Spray the basket with oil, then place the chicken breast in. Cook for 5 minutes at 375 degrees F (190 degrees C).
Step 6
Flip and cook for 4 minutes more. Or cook until the internal temperature reaches 165 degrees F (74 degrees C).
Step 7
Rest the chicken for around 2 minutes, then slice.
Step 8
Serve with
Salad Mix (to taste)
and salsa.
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