Chili Rubbed Chicken & Chimichurri

• 2 teaspoons kosher salt
• 1 tablespoon ground paprika
• 1 tablespoon chili powder
• 1 tablespoon ground fennel
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)
• 1 tablespoon canola oil
• 1/4 cup olive oil
• 1/2 bunch fresh cilantro
• 1/2 bunch fresh parsley
• 1 shallot, peeled, cut in quarters
• 4 cloves garlic, peeled
• Zest and juice of 1 lemon
• 1 teaspoon kosher salt

Instructions

1. 1

   In a small mixing bowl, stir together all the dried spices.

2. 2

   Pat chicken breasts dry. Coat with canola oil, then season them liberally on all sides with the spice mixture.

3. 3

   Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin.

4. 4

   After 5 minutes, add chicken to Cook & Crisp™ Basket. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes.

5. 5

   While chicken is cooking, combine the chimichurri ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend.

6. 6

   After 25 minutes, check chicken for doneness. Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri.